Vegan Vegetable Lo Mein (Quick and Easy)

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This vegan vegetable lo mein has about 12g of protein per serving as-is, and bumps up to 25g+ when you add crispy tofu. It works with whatever vegetables you have in the fridge, and the sauce is only three ingredients.

The whole thing comes together in about 15 minutes once your noodles are cooked. The veggies get a quick stir fry, the sauce goes on at the end, and then you toss everything together. Faster than ordering takeout, and you actually know what’s in it.

What Makes This Vegan Lo Mein So Good?

Lo mein literally translates to “tossed noodles” in Cantonese. Unlike chow mein, where noodles get crispy from frying, lo mein noodles stay soft and absorb the sauce. That distinction matters because it means you want noodles with some chew that can hold up to tossing without falling apart.

The sauce here is dead simple: soy sauce, brown sugar, and garlic powder. Three ingredients, but they create that savory-sweet balance you get from a good takeout lo mein. The brown sugar caramelizes slightly when it hits the hot pan, which gives the noodles a subtle glaze you won’t get from more complicated sauces. If you want to add depth, a splash of sesame oil or a teaspoon of hoisin does the job without overcomplicating things.

For protein, soba noodles made from buckwheat flour contribute about 6g of protein per serving on their own. Add crispy tofu and you’re looking at a high-protein meal that actually fills you up. Edamame is another solid option if you want to keep things quick.

Ingredients for Vegan Vegetable Lo Mein

Noodles and Vegetables

• 4 to 6 oz soba noodles (or ramen, udon, lo mein noodles, or even spaghetti)
• 3 tablespoons olive oil (or sesame oil for more flavor)
• 3 cups vegetables, chopped or julienned (broccoli, Brussels sprouts, and carrots work well)
• 1 1/2 tablespoons minced garlic (optional but recommended)

Lo Mein Sauce

• 1/4 cup soy sauce (use tamari for a gluten-free version)
• 2 to 3 tablespoons brown sugar
• 1/4 teaspoon garlic powder
• Optional add-ins: 1 teaspoon sriracha, 1 teaspoon sesame oil, 1 teaspoon hoisin sauce

How to Make Easy Vegan Lo Mein

1. Make the sauce. In a small bowl, whisk together 1/4 cup soy sauce, 2 to 3 tablespoons brown sugar, and 1/4 teaspoon garlic powder. Set aside.
2. Cook the noodles. Bring a large pot of water to a boil and cook 4 to 6 oz soba noodles according to package directions. Drain and rinse under cold water immediately to stop the cooking and remove excess starch. This prevents gummy noodles.
3. Stir fry the vegetables. Heat 3 tablespoons olive oil in a large skillet or wok over medium-high heat. Add 3 cups chopped broccoli, Brussels sprouts, and carrots. Cook for about 2 minutes, stirring frequently.
4. Steam briefly. Add 2 tablespoons of water and 1 1/2 tablespoons minced garlic (if using) to the pan. Continue cooking for 2 more minutes. The steam softens the vegetables without making them mushy.
5. Combine everything. Add the cooked noodles and sauce to the pan. Toss gently until the noodles and vegetables are evenly coated.
6. Serve immediately. Top with sliced green onions and a sprinkle of sesame seeds.

Tips for the Best Plant Based Lo Mein

• Rinse your noodles. This is the single most important step. Soba noodles in particular release a lot of starch. If you skip the cold rinse, you’ll end up with a gummy, sticky mess instead of distinct noodles that slide through the sauce.
• Don’t overcook the vegetables. Two minutes of stir frying plus two minutes of steaming gives you vegetables with some bite. Overcooked broccoli turns army green and loses its texture. You want bright color and a slight crunch.
• Use high heat. Lo mein needs a hot pan. If your heat is too low, the vegetables will steam instead of sear, and you won’t get any of that wok flavor.
• Add the sauce last. The brown sugar in the sauce will burn if it sits in the pan too long. Toss it with the noodles and vegetables at the very end, just long enough to warm through and coat everything.
• Don’t salt the water. Since the soy sauce is already salty, salting your noodle water can push the dish over the edge. Let the sauce do the seasoning.

How to Store Vegan Lo Mein

Let the lo mein cool completely before transferring it to an airtight container. It keeps in the fridge for 3 to 4 days. To reheat, use a skillet over medium heat with a splash of soy sauce or water to loosen the noodles. The microwave works too, but the stovetop gives you better texture. The noodles will absorb some sauce as they sit, so that extra splash of liquid when reheating makes a real difference.

Vegetable Lo Mein Variations

• Add tofu for more protein. Press and cube firm tofu, then pan-fry until golden before tossing it in. This bumps the protein up significantly and gives you something substantial to chew on. Press it well and use high heat so it actually crisps up before you toss it in.
• Swap the noodles. Rice noodles, udon, ramen, or even regular spaghetti all work here. Each gives a slightly different texture, but the sauce plays well with all of them.
• Use different vegetables. Mushrooms, bell peppers, snap peas, bok choy, cabbage, and spinach are all fair game. Use whatever you have in the fridge.
• Add crunch. Toss in roasted cashews or almonds right before serving for texture and extra protein.
• Make it spicy. A tablespoon of sriracha or chili garlic sauce in the lo mein sauce adds serious heat. Fresh ginger also adds a warm, sharp kick.

Vegan Lo Mein Noodles FAQ

What noodles work best for vegan lo mein?

Soba noodles, lo mein noodles, ramen, or udon all work well. Soba noodles made from buckwheat flour add a nutty flavor and extra protein. If you need it gluten-free, go with 100% buckwheat soba or rice noodles. In a pinch, regular spaghetti is a solid substitute.

How do I keep the noodles from getting sticky?

Rinse them under cold water right after draining. This washes off the excess starch that causes noodles to clump together. Also, don’t salt the cooking water, since the soy sauce provides plenty of salt on its own.

Can I make this lo mein recipe gluten-free?

Yes. Use 100% buckwheat soba noodles or rice noodles instead of wheat-based noodles, and swap the soy sauce for tamari. Everything else in the recipe is naturally gluten-free.

How do I add more protein to this dish?

The easiest options are pan-fried tofu, edamame, or roasted cashews. Tofu adds the most protein per serving. Tempeh is another strong choice since it brings about 20g of protein per 100g and has a firmer texture that holds up well to stir frying.

The vegetables stay crisp from a quick stir fry, the sauce coats everything without drowning it, and the noodles have the right amount of chew. If you want more vegan noodle recipes, try the coconut curry noodles next. And for another fast weeknight dinner with a similar flavor profile, the mushroom tofu fried rice is worth a look.

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More Vegan Noodle and Stir Fry Recipes

• Coconut Curry Noodles (Vegan, One Pan, 15 Minutes)
• Crispy Tofu Stir Fry with Broccoli
• Mushroom Tofu Fried Rice
• Brussels Sprouts Fried Rice
• Vegan Butter Tofu

Quick & Easy Vegetable Lo Mein

Quick & Easy Vegetable Lo Mein - This Quick & Easy Vegetable Lo Mein is vegan, healthy and loaded with veggies and it's super delish!  Lo mein is a very popular Asian take-out food, but you can make the same thing at home with whatever veggies you have on hand and keep in mind, it will be a lot faster than waiting for it to come to your house for delivery or going out to pick it up. #lomein #chinesefood #vegetable #15minutedinner #vegetablelomein #vegan #easydinner #asian

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Chinese, Japanese

Servings 4 Servings

Ingredients

  

Quick & Easy Lo Mein

• 4 to 6 oz uncooked soba noodles or noodles of choice
• 3 tablespoons olive oil or oil of choice
• 3 cups vegetables julienne cut or chopped, we used broccoli, brussel sprouts and carrots
• Optional: 1 1/2 Tablespoons minced garlic add to veggies when stir frying

Lo Mein Sauce

• ¼ cup vegan soy sauce (Kikkoman is a good vegan choice) - make sure your soy sauce is vegan or you could use a tamari sauce (This sauce is vegan and gluten-free, and has a similar flavor to soy sauce.)
• 2-3 tablespoons brown sugar
• ¼ teaspoon garlic powder
• Optional additions to sauce for additional flavor layers: 1 teaspoon sriracha 1 teaspoon sesame oil, 1 teaspoon hoison sauce, 1 teaspoon oyster sauce

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Instructions

 

• Instructions:
• In a small bowl, whisk together soy sauce, brown sugar and garlic powder and set aside.
• In a large pot of boiling water, make sure you cook noodles according to package instructions and drain well when done. (See soba noodle tips below)
• Heat olive oil in a large skillet or wok over medium high heat.
• Add broccoli, brussel sprouts and carrots.
• Cook, stirring frequently, about 2 minutes. Add 2 tablespoons of water and minced garlic (if using). Continue cooking for 2 more minutes.
• Stir in soba noodles and soy sauce mixture, and gently toss to combine.
• Serve immediately.

Notes

Tips for cooking noodles: In order to avoid the gummy quality, do not salt the water before cooking to keep them sticking and rinse the noodles immediately after straining them.
After pouring the noodles into a colander, transfer them to a bowl of cold water and whirl them around. Or simply rinse them under running water. Keep them moving in or under water for a minute or so to remove the excess starch that creates that gummy texture.

Nutrition

Calories: 151kcal | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 564mg | Potassium: 244mg | Fiber: 2g | Sugar: 7g | Vitamin A: 425IU | Vitamin C: 61mg | Calcium: 40mg | Iron: 1mg

 

 

Keyword healthy vegan recipe, lo mein, vegan lo mein, vegetable lo mein