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Close-up of stir-fried lo mein vegan noodles with broccoli, sliced lotus root, red onion, carrots, snow peas, and pieces of tofu, coated in a savory sauce with visible chili flakes.

Easy & Healthy Lo Mein Vegan Recipe.

Joanne Molinaro
A simple, delicious, and nutrient packed recipe for this classic Chinese noodle dish!
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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Chinese
Servings 6
Calories 462 kcal

Ingredients
  

Lo Mein Sauce.

  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp vegetarian oyster sauce
  • 1 tbsp sugar
  • 1 tsp Shao xing cooking wine
  • 1/2 tsp white pepper
  • 2 tsp corn starch
  • 1 cup vegetable broth (or water)

Noodle Stir-Fry.

  • 1 lb wheat noodles
  • 2 tbsp vegetable oil (or any neutral oil with high smoke point)
  • 1/4 cup red onion (julienned)
  • 2 cloves garlic (minced)
  • 1/2 cup broccoli (florets chopped and stems julienned)
  • 1/2 cup carrot (julienned)
  • 1/2 cup potato (julienned)
  • 1/4 cup lotus root (thinly sliced)
  • 1/2 cup bean sprouts
  • 1/2 cup cabbage (julienned)
  • 1 cup yubu (i.e., seasoned tofu skins, julienned)
  • 2 sweet pepper (thinly sliced)
  • 1/4 cup bamboo shoots (julienned)
  • 1 tbsp sesame oil
  • 1 tbsp chili oil (optional)

Instructions
 

  • Cook your noodles according to package instructions (mine required about 6 minutes in boiling water). Give them a good rinse under cold water to keep them from overcooking. Set them aside.
  • While the noodles are cooking, make the sauce by whisking together the two different soy sauces, vegetarian oyster sauce, Shaoxing cooking wine, sugar, white pepper, and corn starch in a small bowl.
  • When the noodles are done, add oil to a wok or large, deep skillet over medium-high heat. When the oil begins to shimmer, add the onion and garlic and sauté until fragrant (around 2 minutes). Next add the carrots, broccoli, potato, and lotus roots. Continue sautéing until the carrots and broccoli start to turn very bright (around 3 minutes). Next, add the cabbage, bean sprouts, bamboo shoots, tofu, sweet pepper, and snow peas. Continue sautéing until bean sprouts begin to turn translucent (around 2 minutes).
  • Lower your heat to low and add the cooked noodles to your wok, together with your sauce. Stir vigorously to ensure that everything is well combined and evenly coated. Your noodles will likely be a little dry so add 1/4 cup of the veggie broth while you continue to stir. Continue adding more vegetable broth, 1/4 cup at a time, until the noodles are slick (not sticky). Remove from heat and drizzle with sesame oil and chili oil (if using).

Notes

  1. Make sure to check out the Key Ingredients & Substitutions section above if you want suggestions on substitutions! :)

Nutrition

Calories: 462kcalCarbohydrates: 76gProtein: 15gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 725mgPotassium: 495mgFiber: 3gSugar: 9gVitamin A: 3162IUVitamin C: 70mgCalcium: 56mgIron: 4mg
Keyword lo mein vegan
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