Easy Vegetable Lo Mein
Easy Vegetable Lo Mein- sautéed vegetables and noodles get tossed in an irresistible sauce that will keep everyone coming back for more! (vegan + gluten-free option)
When you’re craving takeout but want something healthier, this Easy Vegetable Lo Mein is the perfect solution. It’s packed with veggies, comes together quickly and can easily be made into a high protein meal.
The only problem is that the sauce is so delicious you may be tempted to drink it before it makes it into the pan. It’s seriously that good!
Easy Vegetable Lo Mein Ingredients
- Neutral Flavored Oil– I always have extra virgin olive oil on hand so that is what I use but you are welcome to any cooking oil you prefer.
- Onion & Garlic- These two create the flavor base for the lo mein. If you can’t have one or the other, feel free to leave them out and sauté the vegetables on their own.
- Vegetables of Choice– I used a mixture of mushrooms, chopped kale, carrots and broccoli.
- Noodles– Using legume-based pasta is a great way to amp up the protein. Just make sure it is a thicker noodle like spaghetti or lettuce so that it doesn’t fall apart.
- Reduced-Sodium Tamari- Soy sauce creates the flavor base of the lo mein sauce. You can use tamari for a gluten-free soy sauce or coconut aminos if you prefer a soy-free dish. I like to use reduced-sodium as I find it to be plenty salty enough.
- Rice Wine Vinegar- Vinegar provides acidity to the sauce, giving it the perfect amount of sour. If you don’t have rice wine vinegar you could use white vinegar or lime juice, but I recommend sticking with rice wine vinegar if possible.
- Honey- Honey is essential for adding a subtle sweetness that makes the sauce finger-licking good. To make the recipe vegan, you can substitute agave nectar in its place.
- Toasted Sesame Oil- Another key ingredient, sesame oil gives the sauce a nutty toasted flavor that is a must. The recipe calls for very little because it has such an intense flavor that you don’t need much of it.
- Cornstarch- This helps thicken the sauce so it sticks to all of the vegetables and noodles, allowing you to get flavor in every bite. Arrowroot should work similarly if you don’t have cornstarch.
How to Make Easy Vegetable Lo Mein
- Whisk together ingredients for the sauce. Set aside.
- Cook the noodles until tender. Rinse with cold water and set aside.
- Sauté the vegetables until softened. Add the cooked pasta and the sauce. Stir to combine and cook until heated through.
- Serve and enjoy!
Make it a High Protein Meal
Besides using legume-based or whole grain noodles, you can add tofu or tempeh for even more protein. I like to use prepared products such as Wildwood Savory Tofu or Lightlife Cubed Tempeh to save time.
Prep Ahead Tips
To make this come together super fast, chop the vegetables and/or cook the noodles in advance. Store in a sealed container until ready to use then prepare the meal as directed.
How to Store Leftovers
If you’re only serving one or two people then you will definitely have leftovers. Store them in a sealed container in the refrigerator for up to 5 days.
Easy Vegetable Lo Mein
Ingredients
For the Lo Mein
- 1 tablespoon neutral flavored cooking oil, such as avocado or olive oil
- 1 onion, finely chopped
- 3-4 garlic cloves, minced
- 6 ounces sliced cremini mushrooms
- 4 ounces sliced carrots
- 2 ounces finely chopped kale
- 8 ounces noodles, such as spaghetti or fettuccine
- chopped green onions , for serving
For the Sauce
- 6 tablespoons reduced-sodium tamari (soy sauce), or coconut aminos
- 3 tablespoons rice wine vinegar
- 1 tablespoon cornstarch
- 1 teaspoon honey, or agave
- ½ teaspoon toasted sesame oil
Instructions
- In a small bowl or liquid measuring cup, combine the tamari with rice wine vinegar and cornstarch. Whisk until smooth. Add the honey and sesame oil then whisk to combine. Set aside.
- Cook the noodles in a large pot of water, as directed, until tender. Strain and rinse with cold water then set aside.
- Meanwhile, in a large pot, or skillet, warm the oil over medium heat. Add the onion and cook for about 3 minutes, until translucent. Add the mushrooms and garlic and cook until mushrooms begin to release their juices, about 5-7 minutes. Lastly, add the carrots and kale. Cover with a lid to allow the carrots and kale to steam as they cook. Cook, while stirring intermittently, until the carrots are tender and kale is wilted.
- Once the vegetables are done, add the cooked noodles to the pot. Whisk the sauce one last time (as the starch may have settled) then pour into the pot with noodles and vegetables. Stir to combine and cook until heated through.
- Serve warm with extra protein (such as tempeh or tofu, if desired) and chopped green onion (optional), and enjoy!
Yum!! I have been craaaaaaaaving Chinese food!! It has been one of the things I miss the most since going gluten free and I am always looking for a good (easy) recipe. This will definitely be happening very soon!! Thank you Sarah!!
Yay! I’m so glad I could help, Melissa! Trader Joes makes a really great gluten-free spaghetti. It’s made from quinoa & brown rice. I bet it would work perfect with this recipe! :)
I had take out lo mein earlier this week and felt so gross after. Making it at home is def the way to go!
I agree! Thanks Jill! :)
It was similar in my house growing up too. Not many other cuisines. It took a long time for me to introduce my Mom to PF Changs. She was convinced the food would be gross. After I took her there, it is now one of her favorite places.
Oh yes, I love PF Changs too!
Beautiful pictures and I appreciate you keeping it simple…the list of ingredients and the easy steps for preparation. Thank you, I am going to give it a try.
By the way, I bought the bananas 2 days ago and am waiting patiently for them to fully ripen so I can make Monday’s chocolate muffin recipe!
Thank you so much, Jerilyn! I hope your bananas ripen quickly and that you love the muffins! :)
Mmm this looks great! Growing up with a Chinese father I had a lot of lo-mein and other Asian noodle dishes. Personally i love the cabbage (probably cause this is the only time i eat it), but kale is a great substitute too
You need to come cook for me then! ;)
This lo mein looks incredible! I love making takeout faves at home- especially when they involve kale! :)
I think wine pairing potential is a totally legitimate reason for choosing a meal! ;-)
I grew up with a lot of Italian food and I feel totally comfortable making that, but Chinese food was not usually in the house unless it was takeout.
I like to have this for dinner. Or at least I did before I found I was getting sick all the time and it was due to soy. Chinese food was my favorite cuisine! I’m trying some things for a soy sauce substitute and think I will try this with the kale I have in the fridge. Usually I add some red pepper flakes and garlic to your sauce combo. Hmmm, I even have the mushrooms and some broccoli in the fridge!
Oh, another thing I do is freeze leftover spaghetti to use just for this. It doesn’t take long to thaw under hot water if necessary and it helps to make this a super quick dinner.
Baaahaha! I love the thought process of selecting dinner food based on wine pairability. I admit, I’d drink the crap out of a beer with these noodles. ;) I’m loving how fresh and flavorful these bowls look…keep the lo mein coming!
This looks awesome! I love Asian stir fries and noodle dishes for easy dinners. I usually sub in WW spaghetti noodles too – you can’t beat the fibre and protein in them!
Loveeee this!! I have bad experience with meat at Chinese restaurants, so I’m all about the veggies. I would LOVE to make this at home, looks delicious girly!
Hey Sarah, you’re right, we all have to start somewhere! And this looks delicious! Good for you for starting… ! I want to learn Indian food, but am so intimidated. I just need a good recommendation for a cookbook.. II’ve not been looking hard enough. I do follow one blog for that and it’s sooo good, but I’ve just not taken the leap! This looks so good and comforting. I like how you used whole wheat pasta… And that saucy sauce sounds quite nice! Beautiful work!
haha I always use whole wheat spaghetti for lo mein!! Must be the Italian roots!! This looks soooo good. I adore veggie lo mein!! And easy is always a huge plus!
No laughing here…I ate a standard American diet too! Making Asian inspired dishes is big for me because I sure didn’t grow up learning how to do it. haha This lo mein is the perfect thing to showcase the great winter veggies — love it!
This looks like the perfect healthy comfort meal! I just want make a big bowl and curl up with Netflix :)
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can I freeze fresh lo mein noodles,,
Hi Rona, I didn’t use fresh lo mein noodles for this recipe so I’m not sure if they can be frozen. Sorry I couldn’t be of more help!
Yummy! We made this and enjoyed it. Will make it again, next time I will add water chestnuts and mini corn ears at my husband’s request. Thanks for the recipe!
Just made this and it was super easy and absolutely delicious. I used Trader Joe’s Organic whole wheat pasta and I substituted green cabbage for the kale because I thought my husband might not love the kale so I did sacrifice a little nutrition but it was still healthy and he actually liked it. I will definitely make this again and use kale. The sauce is the star and it went together really fast.