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
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
- 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!