Lo Mein
This Lo Mein has been my midweek hero for years—it's bright, full of flavor, and only takes about 20 minutes from start to finish, which is a lifesaver when I'm in a rush.
I first stumbled upon this recipe on a chilly Tuesday when I was craving something warm and quick.
With a fridge full of veggies and a pack of noodles in my pantry, I decided to improvise and ended up with this satisfying dish.
What I love about it is how flexible it is—you can toss in whatever veggies you've got lying around, and it always turns out great.
One thing I've learned is that a sprinkle of sesame seeds right at the end really ties all the flavors together beautifully.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you don’t have whole wheat lo mein noodles, rice noodles or even spaghetti work like a charm. And don’t stress about the veggies—mushrooms, bok choy, or any other odds and ends in your crisper will do just fine.
Tips & Notes
- •I like to stir-fry the veggies just until they’re vibrant and crisp—there’s nothing worse than soggy, lifeless greens.
- •If you’re adding tofu, press it first for about 15 minutes to get that perfect chewy texture (I just pop a heavy pan on top).
- •I keep my leftover noodles in a ceramic dish with a lid—it keeps them fresh and makes a quick reheat a breeze.
Recipe Variations
- •When I'm in the mood for something nutty, I'll whisk a spoonful of almond butter into the sauce—it adds a lovely creaminess.
- •For those who like it hot, a dash of sriracha or a sprinkle of red pepper flakes can really jazz it up.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of water or vegetable broth to prevent sticking.
Frequently Asked Questions
Can I use different vegetables?
Absolutely! You can customize this Lo Mein with any vegetables you have on hand, such as bell peppers, zucchini, or baby corn.
Is this recipe gluten-free?
To make it gluten-free, simply swap the whole wheat lo mein noodles with gluten-free noodles and ensure your soy sauce is gluten-free.
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This Lo Mein has been my midweek hero for years—it's bright, full of flavor, and only takes about 20 minutes from start to finish, which is a lifesaver when I'm in a rush.
Ingredients
Instructions
- 1
Start by cooking the whole wheat lo mein noodles according to the package instructions. Drain and set aside.
- 2
In a large skillet or wok, heat the sesame oil over medium heat.
- 3
Add the minced garlic and grated ginger to the skillet, sautéing for about 1 minute until fragrant.
- 4
Add the sliced bell pepper, julienned carrot, blanched broccoli, snap peas, and chopped green onions to the skillet. Stir-fry the vegetables for about 3-4 minutes until they are just tender.
- 5
In a small bowl, mix together the soy sauce, water, and cornstarch slurry.
- 6
Pour the sauce over the vegetable mixture in the skillet. Stir well to combine and cook for an additional 2 minutes until the sauce thickens.
- 7
Add the cooked lo mein noodles to the skillet, tossing everything together until the noodles are evenly coated with the sauce and heated through.
- 8
Remove from heat, and if desired, sprinkle with sesame seeds before serving.
- 9
Serve hot and enjoy your delicious vegan Lo Mein!
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