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.
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.
Ingredients You’ll Need:
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.
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.
- 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 greens of the spring onions and toss them up with the noodles and vegetables.
- Serve topped with sesame seeds.
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.
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.
More Easy Vegan Dinner Recipes (30 Minutes or Less)
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Lo Mein
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
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
- 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.
- 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.
- 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.
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!
So glad you enjoyed it! Thanks for the great review!
This is simply delectable.
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 too
Fantastic! Thanks so much for the great review Kendra!