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    Home » Entrees

    Vegan Lo Mein

    Published: Mar 24, 2021 Updated: Mar 24, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Lo Mein

    This vegan lo mein makes the perfect weeknight dinner and it’s better than takeout! Veggie-packed, loaded with flavor and ready in 20 minutes or less.

    Vegan lo mein in a black bowl with chopsticks.

    This vegan lo mein is SO quick and easy you can get it on the table faster than if you ordered takeout. And it’s more delicious too.

    So it makes the perfect weeknight meal when you want something super tasty that’s also fast.

    And if you love this vegan lo mein then you’ll also love our vegan pho, vegan ramen and vegan chow mein. Also check out our divine vegan dumplings.

    Ingredients You’ll Need:

    Photo of the ingredients for vegan lo mein.

    Ingredient Notes

    • Shiitake mushrooms – can be replaced with any kind of mushrooms that you like.
    • Spring onions – are also known as green onions, salad onions or scallions.
    • Chili flakes – are also known as red pepper flakes. They give a little heat to this dish. You can use more if you like things spicy or omit it altogether.
    • Noodles – you can use any noodles that you like. Ramen, rice noodles, soba noodles etc. You can even use regular pasta like linguine or spaghetti.
    • Coconut sugar – can be replaced with light brown sugar.
    Vegan lo mein in a black bowl with chopsticks.

    How To Make Vegan Lo Mein

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Cook the noodles according to the package instructions. Rinse and drain.
    • Add soy sauce, rice vinegar, hoisin sauce, coconut sugar, toasted sesame oil and chili flakes (red pepper flakes) to a measuring jug and whisk them together.
    Collage of two photos showing sauce ingredients added to measuring jug and then mixed together.
    • Add sesame oil to a wok and heat. When the oil is hot add crushed garlic and finely grated ginger and sauté until fragrant (about 1 minute).
    Two photo collage showing garlic and ginger added to a wok with sesame oil and sautéed.
    • Add spring onions (white parts only), sliced mushrooms, red bell pepper, carrot and baby corn and sauté until the veggies are soft but firm (about 5 minutes).
    Two photo collage showing veggies added to wok and sautéed.
    • Add baby spinach and cooked noodles and pour over the sauce. Toss together well and sauté until the spinach has wilted (about 2 minutes).
    Two photo collage showing spinach, noodles and sauce added to wok and tossed with the veggies.
    • Now add the greens of the spring onions and toss them up with the noodles and vegetables.
    • Serve topped with sesame seeds.
    Two photo collage showing chopped green onions added to wok and tossed with the noodles and veggies.

    Recipe Tips

    Switch up the veggies. This vegan lo mein can be like a ‘clean out the fridge’ kind of meal and you can just throw in whatever veggies you have on hand! The more the merrier.

    Add tofu if you like. If you’d like to add tofu to this dish it would be a great addition. You can either just throw in something like our crispy baked tofu or our crispy fried tofu. Or serve some grilled tofu on the side. Or you could just heat up the oil in the wok and when hot, add cubed tofu (extra firm) and fry until browned and crispy. Then remove the tofu from the wok and continue with the recipe (adding garlic and ginger etc). Then throw the tofu in at the end and toss it up with your noodles and veggies.

    Vegan lo mein in a wok.

    Storing and Freezing

    Store leftovers in the fridge and enjoy within 3-4 days. Reheat in the microwave.

    They are also freezer friendly for up to 3 months if you’d like to freeze some. Thaw overnight in the fridge.

    Chopsticks lifting vegan lo mein out of a black bowl.

    More Easy Vegan Dinner Recipes (30 Minutes or Less)

    1. Vegan Fried Rice
    2. Vegan Alfredo
    3. Vegetable Linguine
    4. Red lentil Dal
    5. Vegan Chickpea Curry
    6. Vegan Korma

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan lo mein in a black bowl with chopsticks.

    Vegan Lo Mein

    This vegan lo mein makes the perfect weeknight dinner and it’s better than takeout! Veggie-packed, loaded with flavor and ready in 20 minutes or less. 
    5 from 6 votes
    Print Pin Rate
    Course: Entree, Savory
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 366kcal
    Author: Alison Andrews

    Ingredients

    Noodles:

    • 8 ounces Dried Noodles (226g)

    Sauce:

    • 4 Tbsp Soy Sauce
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Hoisin Sauce
    • 2 tsp Coconut Sugar
    • 1 tsp Toasted Sesame Oil
    • ½ tsp Chili Flakes Red Pepper Flakes

    Lo Mein:

    • 2 Tbsp Sesame Oil
    • 3 Cloves Garlic Crushed
    • 1 Tbsp Fresh Ginger Finely Grated
    • 2 cups Shiitake Mushrooms (150g) Sliced, Stems Removed
    • ½ cup Spring Onions (50g) Sliced, White and Green Parts Separated
    • 1 Medium Red Bell Pepper Sliced
    • 1 Large Carrot Julienned or Sliced
    • 1 cup Baby Corn (130g)
    • 3 cups Baby Spinach (90g)

    Serving:

    • White Sesame Seeds
    Prevent your screen from going dark

    Instructions

    • Cook the noodles according to the package instructions. Rinse and drain.
    • Add soy sauce, rice vinegar, hoisin sauce, coconut sugar, toasted sesame oil and chili flakes (red pepper flakes) to a measuring jug and whisk them together. 
    • Add sesame oil to a wok and heat. When the oil is hot add crushed garlic and finely grated ginger and sauté until fragrant (about 1 minute). 
    • Add spring onions (white parts only), sliced mushrooms, red bell pepper, carrot and baby corn and sauté until the veggies are soft but firm (about 5 minutes). 
    • Add baby spinach and cooked noodles and pour over the sauce. Toss together well and sauté until the spinach has wilted (about 2 minutes). 
    • Now add the rest of the spring onions (green parts only) and toss them up with the noodles and vegetables. 
    • Serve topped with sesame seeds. 

    Notes

    1. Noodles – you can use any noodles that you like. Ramen, rice noodles, soba noodles etc. You can even use regular pasta like linguine or spaghetti. 
    2. Coconut sugar – can be replaced with light brown sugar. 
    3. Shiitake mushrooms – can be replaced with any kind of mushrooms that you like. 
    4. Spring onions – are also known as green onions, salad onions or scallions. 
    5. Chili flakes – are also known as red pepper flakes. They give a little heat to this dish. You can use more if you like things spicy or omit it altogether. 
    6. Storing and Freezing – Store leftovers in the fridge and enjoy within 3-4 days. Reheat in the microwave. They are also freezer friendly for up to 3 months if you’d like to freeze some. Thaw overnight in the fridge.

    Nutrition

    Serving: 1Serve | Calories: 366kcal | Carbohydrates: 61.3g | Protein: 7.2g | Fat: 10.5g | Saturated Fat: 1.7g | Sodium: 711mg | Fiber: 4.2g | Sugar: 7.9g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Heather says

      October 07, 2022 at 11:39 pm

      Very delicious! I used the veggies I had on hand with your scrumptious sauce. The consensus in my house is that this needs to be added to our favorites.5 stars

      Reply
      • Alison Andrews says

        October 10, 2022 at 8:56 am

        Awesome! Thanks so much Heather!

        Reply
    2. Sandi says

      January 13, 2022 at 2:13 pm

      Looking forward to trying this, I was happy to find a lo mein recipe that didn’t need oyster sauce (allergic to it). I have a question, can I use bok choy instead of baby spinach?

      Reply
      • Alison Andrews says

        January 14, 2022 at 11:10 am

        Hi Sandi, yes sure! Bok choy would be delicious!

        Reply
    3. Coastal mom says

      September 11, 2021 at 11:19 pm

      This was delicious! Due to egg allergy in the house I was in search of a good lo mein . Next time I will double the sauce, using More than 8 ounces of Udon noodles they absorbed it quickly. yum!5 stars

      Reply
      • Alison Andrews says

        September 13, 2021 at 11:56 am

        So glad you enjoyed it! Thanks for the great review!

        Reply
    4. Anna says

      April 01, 2021 at 5:25 am

      This is simply delectable.5 stars

      Reply
    5. Kendra says

      March 28, 2021 at 12:11 am

      I made this as written except I used baby Bella mushrooms instead. I also used a package of Pre cooked udon noodles found in international food isle at the store to save time and it came out great! So tasty and flavorful but easy. The most time consuming thing is all the veggie chopping but otherwise it was really fast. Carnivore husband loves it too5 stars

      Reply
      • Alison Andrews says

        March 29, 2021 at 10:35 am

        Fantastic! Thanks so much for the great review Kendra!

        Reply

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