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    Home / Recipes / Vegan Entrees

    Vegan Lo Mein

    Published: Jul 30, 2023 · Modified: Jul 31, 2023 by Kathy Carmichael · This post may contain affiliate links.

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    Vegan Lo Mein combines rice noodles, fresh stir-fried vegetables, and grilled tofu in a light sauce, sprinkled with sesame seeds and garnished with lime wedges. This vegan Lo Mein recipe takes 20 minutes from start to finish!

    Vegan lo mein on a platter garnished with lime wedges and sesame seeds.

    Those of you who follow my blog know I'm all about the sauce! Since everyone puts their spin on recipes, my vegan lo mein recipe is healthy and full of vibrant vegetables. And, I made a simple vegan lo mein sauce, which is both oil-free and gluten-free. 

    Jump to:
    • Lo Mein vs. Chow Mein Noodles
    • Vegan Lo Mein Ingredients
    • Vegan Lo Mein Ingredient Substitutions
    • Vegan Lo Mein Sauce Ingredients:
    • Vegan Lo Mein Sauce Ingredient Substitutions
    • Recipe FAQs
    • Tips 
    • Other Vegan Asian Recipes to Enjoy!
    • 📖 Recipe
    • 💬 Reviews

    The sauce can make or break a meal. Vegan lo mein, for instance, requires very little sauce but packs a ton of flavor. 

    Both chow mein and lo mein are typically made with egg noodles. So, of course, we must make some changes to make vegan lo mein vegan. I prefer rice noodles, wheat noodles, soba noodles, or linguine instead of egg noodles.

    Now, let's talk about preparation. I love Asian food, but I can always make it healthier at home regardless of how often I order takeout.

    Lo Mein vs. Chow Mein Noodles

    What is the difference between vegan lo mein and vegan chow mein?

    Not only is vegan lo mein cooked differently than chow mein, but it's also all about the sauce.

    The word Mein, for example, means noodles, but chow mein is fried, while lo mein is stirred or tossed in sauce.

    Vegan Lo Mein Ingredients

    Baby bell peppers, carrots, purple cabbage, green onions, mushrooms and pea pods on a cutting board.

    Although any vegetables can be used to make vegan lo mein, I chose some of my favorites and my grilled Asian sesame tofu recipe.

    Tofu, although a bonus to the dish, is entirely optional. But the tofu gives vegan lo mein an added texture and flavor. 

    Even though I chose the following vegetables, various combinations work well, so be creative and customize this vegan lo mein recipe with your favorites. 

    • Mushrooms: I used cremini mushrooms.
    • Baby Bell Peppers: I like baby bel peppers because they are sweet, easy to cut, and beautiful in various colors.
    • White Onions: White onion has a strong flavor; however, when combined with garlic and green onions, it softens and tastes fabulous.
    • Garlic: I refer fresh garlic cloves when possible.
    • Ginger: the flavor of ginger is often labeled as spicy, peppery, and either warm or hot. I also find it a bit sweet. Young ginger is very juicy and has a much mellower flavor.
    • Carrots: The carrots are cut into ribbons for this recipe to maintain their crispiness.
    • Green Onions: Green onions have a milder flavor when compared to other onions.
    • Snow Peas: The pods of snow peas are flatter with small, premature peas, whereas sugar snap peas are more rounded. Both have an identical nutritional profile and similar flavors, although sugar snap peas tend to be sweeter and more flavorful. Look for snap peas in the freezer section or at local farmers' markets.
    • Purple Cabbage: Purple cabbage has a good mix of vitamins and minerals, especially folate, which is essential during pregnancy and helps the body produce red blood cells. It also adds vibrant color to the dish. Eat the rainbow!

    Vegan Lo Mein Ingredient Substitutions

    • Choose any mushrooms preferred. I also like baby portobello mushrooms in this dish.
    • Red bell pepper or green pepper substitutes baby bell peppers.
    • Try yellow onion for a milder flavor.
    • One clove of fresh garlic equals ¼ teaspoon of granulated garlic powder. The same conversion applies to dehydrated or freeze-dried garlic or even minced refrigerated garlic.
    • Use ¼ teaspoon of ground ginger for every 1 tablespoon of fresh ginger called for in a recipe. Ground ginger is going to be much milder and less astringent than fresh ginger without the essential oils that give it its kick.
    • The best substitutes for carrots are turnips, squashes, beets, parsnips, or Daikon radishes.
    • Choose snap peas instead of snow peas.
    • Nappa cabbage or white cabbage works well with this recipe.

    Vegan Lo Mein Sauce Ingredients:

    • Soy Sauce: Soy sauce gives the lo mein an umami flavor. Tamari is a gluten-free option.
    • Fresh Ginger: Freshly grated ginger is the best choice for flavor.
    • Maple Syrup: Maple syrup is a natural sweetener and a replacement for sugar, typically in lo mein sauce.
    • Rice Vinegar: Rice vinegar has a sweet, acidic taste similar to those of other types of vinegar, like apple cider vinegar. Unlike rice wine, rice vinegar is usually only used in small quantities.
    • Sriracha: Sriracha is a thick, tangy-sweet chili pepper sauce with a strong kick of garlic. Though it is spicy, its flavor is much more layered and complex than typical hot sauces like Tabasco, which tastes of heat and vinegar.
    • Liquid Smoke: I used hickory-flavored liquid smoke.

    Vegan Lo Mein Sauce Ingredient Substitutions

    • Choose liquid aminos or tamari instead of soy sauce. For lower sodium, try low sodium soy sauce.
    • Use ¼ teaspoon of ground ginger for every 1 tablespoon of fresh ginger called for in a recipe.
    • Date syrup is a natural substitute for maple syrup.
    • Apple cider vinegar or champagne vinegar substitute rice vinegar.
    • If you're sensitive to spicy food, add a smaller amount than specified in the recipe, taste, and add more to your preference. Or skip this ingredient.
    • Liquid Smoke is excellent for marinades, sauces, or basting any vegetable. It also adds a delicious, earthy flavor to the vegetables. 

    When comparing a lo mein sauce to a chow mein sauce, chow mein sauce is thicker and loaded with sugar.

    However, the secret to vegan lo mein sauce is liquid smoke. Even though it only has a tiny amount of liquid smoke, the smoky flavor brings the ingredients together. 

    Also, note the amount of sauce is minimal. However, a little goes a long way because the sauce absorbs into the noodles. 

    • First, when stir-frying vegetables, stir fry in stages.
    • Add the vegetables in the following order, and cook quickly in a hot wok or large skillet (medium-high). 
    • Garlic, onions, ginger, and mushrooms (5 minutes)
    • Carrots, baby bells, peppers, and snap peas(2 minutes)
    • Purple cabbage and green onions (2 minutes)
    • Add the pre-cooked tofu last to reheat (2 minutes) 
    Stir-frying vegetables in a wok and add tofu to the wok.
    • To ensure the purple cabbage and green onions do not overcook, add them in the last five minutes before adding the cooked tofu (if used).
    • Once the noodles are cooked and drained and the vegetables are stir-fried, it's time to bring them together.
    • As mentioned earlier, I prefer to mix the sauce with the noodles and add stir-fried vegetables and tofu.  
    Wheat rice noodles cooked on the base of a platter.
    • Next, garnish with lime wedges and sesame seeds. 
    Vegan lo mein recipe on a platter on the table ready to be served.

    Recipe FAQs

    Are Lo Mein noodles traditionally vegan?

    Lo mein noodles are generally made with eggs. Therefore, they're often referred to as thin egg noodles. To make it vegan, use soba noodles or wheat noodles.  

    Is lo mein in Chinese restaurants vegan?

    Generally, no. Chinese restaurants usually serve wheat-flour egg noodles. Some even contain meat like pork and seafood. Hence, we recommend making your lo mein. 

    What Chinese noodles are vegan?

    Ramen, udon, somen, soba, glass noodles, naengmyeon, and rice noodles are all typically made vegan-friendly. Still, there may be some variation between brands, so always check the ingredients list just to be safe!

    Tips 

    • Whenever I eat a pasta dish, I eat a few noodles and many vegetables.
    • So, I balance my love of pasta and my nutrient-dense vegetables. As a result, I eat a ton of veggies and the pasta I crave without the guilt.
    • Another suggestion is to stir-fry the vegetables in a wok without any sauce! Instead, I saute my vegetables in the wok in a particular order to avoid overcooking them and keep them crunchy and not soggy with sauce. 
    • Furthermore, the vegetables taste better stir-fried and then added to the noodles with the sauce.
    • A hot wok, for instance, is essential in stir-frying vegetables. First, ensure the wok is hot, then cook the vegetables to prevent overcooking. Also, skip the oil; use water or vegetable broth to keep it clean and healthy. 
    Vegan lo mein served in a bow with the platter behind it on the table.

    I also chose to top my dish with grilled Asian sesame tofu for the vegan lo mein recipe, which is optional. 

    If you want a quick and easy weeknight meal, vegan lo mein is ready 20 minutes from start to finish. Loaded with vegetables in a light sauce, this vegan lo mein recipe is a delicious way to get in all your veggies and enjoy a little pasta simultaneously. 

    Other Vegan Asian Recipes to Enjoy!

    • Spicy Peanut Noodles Recipe
      Spicy Peanut Noodles
    • Pineapple fried rice Recipe
      Pineapple Fried Rice
    • Easy Cabbage Stir Fry
    • Vegan orange cauliflower recipe
      Vegan Orange Cauliflower

    If you love this vegan lo mein recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Vegan Lo Mein

    Vegan Lo Mein

    Kathy Carmichael
    Vegan Lo Mein combines rice noodles, fresh stir-fried vegetables, and grilled tofu in a light sauce, sprinkled with sesame seeds and garnished with lime wedges.
    5 from 22 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Entrees
    Cuisine Asian
    Servings 6 servings
    Calories 394 kcal

    Ingredients
      

    Vegan Lo Mein

    • 16 ounces rice noodles soba or linguini noodles
    • 8 ounces mushrooms sliced thin
    • 1 small white onion cut in half and thinly sliced, lengthwise
    • 2 cloves garlic minced
    • 2 carrots cut into large shaves
    • 6 ounces snow peas
    • 6 baby bell peppers sliced
    • ½ purple cabbage shredded
    • 2 bunches green onions sliced thin

    Asian Grilled Tofu (optional)

    • 1 recipe Asian Grilled Tofu

    Lo Mein Sauce

    • 3 Tablespoons soy sauce or Tamari gluten-free option
    • 1 inch fresh ginger grated
    • 2 teaspoons maple syrup or date syrup
    • 1 teaspoon rice vinegar
    • 1 teaspoon Sriracha
    • 1 /2 teaspoon liquid smoke

    Garnish (optional)

    • Sesame Seeds
    • 3 Limes cut into wedges

    Instructions
     

    Stir-Fried Vegetables

    • Preheat the wok to medium-high.
    • Stir-fry garlic, onion, half the green onions, and mushrooms for 5 minutes; stir and toss in the wok.
    • Add the baby bell peppers, snow peas, and carrots; continue stirring, allowing the vegetables to cook (3 minutes).
    • Add a little water or vegetable broth if necessary.
    • Add the purple cabbage and green onions and stir fry (2 minutes).
    • If using tofu, add tofu and toss it around to reheat.

    Lo Mein Sauce

    • Combine all the ingredients in a bowl.
    • Whisk together.
    • Set aside.

    Asian Grilled Tofu (Optional)

    • Marinate and grill tofu according to the instructions.

    Noodles

    • Cook noodles according to package directions.
    • Drain and rinse.
    • Add sauce and allow noodles to soak up the sauce.

    Serving Vegan Lo Mein

    • Once the noodles have absorbed the sauce, add them to the bottom of the serving bowls.
    • Top with stir-fried vegetables and tofu.
    • Top with sesame seeds, the rest of the green onions, and serve with lime wedges (optional)

    Notes

    • Whenever I eat a pasta dish, I eat a few noodles and many vegetables.
    • So, I balance my love of pasta and my nutrient-dense vegetables. As a result, I eat a ton of veggies and the pasta I crave without the guilt.
    • Another suggestion is to stir fry the vegetables in a wok without any sauce! Instead, I saute my vegetables in the wok in a particular order so as not to overcook them and keep them crunchy and not soggy with sauce. 
    • Furthermore, the vegetables taste better stir-fried and then added to the noodles with the sauce.
    • A hot wok, for instance, is essential in stir-frying vegetables. First, ensure the wok is hot, then cook the vegetables to prevent overcooking. Also, skip the oil; use water or vegetable broth to keep it clean and healthy. 

    Nutrition

    Calories: 394kcalCarbohydrates: 79gProtein: 15gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 407mgPotassium: 743mgFiber: 5gSugar: 10gVitamin A: 5443IUVitamin C: 98mgCalcium: 112mgIron: 3mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      5 from 22 votes (19 ratings without comment)

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      Recipe Rating




    1. Yael

      May 10, 2025 at 6:10 am

      5 stars
      Delicious! Just served this for dinner to carnivores who couldn’t stop refilling their plates. They loved how it was so tasty, filling, and didn’t weigh them down. I made it with marinated baked tofu cubes; the extra marinade I added to the cooking veggies. Thanks for a great recipe!

      Reply
      • Kathy Carmichael

        May 11, 2025 at 5:37 am

        Hi Yaei, I love it when the carnivores love it! We cook for friends, often, who are carnivores, and they are always amazed that vegetables can be transformed into delicious meals. We made vegan crab cakes for our friends the other night, and her husband said they should become vegan. We'll see if that happens, hahah. Thanks for the feedback. I appreciate it.

        Reply
    2. Patti Isopi

      July 31, 2023 at 3:50 pm

      5 stars
      Hi Kathy,
      Made this today - so great. I usually make a generic stirfry and this was a fabulous change. I sauced the noodles instead of the whole dish (as per my usual.) A few noodles and a ton of veggies. Yum! Thanks for the veggie inspirations.

      Reply
      • Kathy Carmichael

        July 31, 2023 at 4:08 pm

        Hi Patti, I'm so glad you liked it. I like the noodles like that too, and the veggies on top! I appreciate the feedback.

        Reply
    3. Diane Barnett

      July 31, 2023 at 7:24 am

      In this recipe, you have included Asian Grilled Tofu and it is highlighted in red so we can click on it and go to the recipe. However, when I click on this link, it says "This page doesn't exist." I know you have a lot of Tofu recipes but I would like the Asian one that you recommend for this specific Vegan Lo Mein Dish. Can you direct me specifically where the Asian Grilled Tofu recipe is that you are recommending for this dish?

      Reply
      • Kathy Carmichael

        July 31, 2023 at 8:05 am

        Hi Diane, thank you for letting me know. I will look into this and have it fixed; I appreciate you letting me know. Here is a link with several choices. I am sorry for the inconvenience.

        Reply
    4. Sheila

      December 15, 2022 at 8:50 am

      This is so tasty! Thank you fir your wonderful recipes

      Reply
      • Kathy Carmichael

        December 15, 2022 at 11:41 am

        Hi Shelia, I'm so glad you like the vegan lo mein. Thank you for your feedback. I appreciate it.

        Reply
    5. Laurel

      April 03, 2022 at 6:46 pm

      Another recipe I’m looking forward to! Do you think agave syrup would be ok instead of maple?

      Reply
      • Kathy Carmichael

        April 04, 2022 at 6:19 am

        Hi Laurel, you can interchangeably use agave, date syrup, or maple syrup. I hope you enjoy the recipe.

        Reply
    6. Barbara

      October 29, 2021 at 8:59 am

      Kathy! I just discovered your site and wanted to compliment you on doing such a fabulous job!
      I especially appreciate the detail and the sometimes subtle "hacks" you share like the order to add veggies or the great one on the 'one last turn' on the tofu press. The little things make all the difference.
      I'm wondering if you would take a shot at a gluten free pot pie dough or a copycat Nasoya dumpling filling?

      Reply
      • Kathy Carmichael

        October 29, 2021 at 10:52 am

        Hi Barbara, thank you for the lovely compliment. I am so happy you are enjoying the blog. I have two recipes for egg rolls with different Nasoya egg roll wrappers and an edamame dumpling using the won ton wrappers. Are you referring to the tofu filling in the premade versions Nasoya sells? If so, yes, I plan to try a recipe soon with a tofu filling. And, yes, I am trying to master a gluten-free dough to use for pot pies and other uses for the dough. I'm not quite there yet, so stay tuned. Also, I think you would love to join our plant-based recipe share page. Here is the link if you are interested. https://www.facebook.com/groups/veganrecipesKVK

        Reply
        • karen

          August 01, 2023 at 3:18 pm

          5 stars
          tasty. easy. enjoy your recipes!

          Reply
          • Kathy Carmichael

            August 01, 2023 at 4:47 pm

            Hi Karen, I'm so glad you liked the Vegan Lo Mein! Thank you for the feedback. I appreciate it.

            Reply
    7. Susan

      July 10, 2020 at 7:54 pm

      Another awesome recipe!
      Just finished this for dinner...added the air fried tofu, nut free.
      My husband and I thought this was very tasty! A beautiful array of flavours !
      As usual , with your recipes, lotsa leftovers!!????

      Reply
      • Kathy Carmichael

        July 11, 2020 at 4:54 am

        Hi Susan, I'm so glad you enjoyed it. My husband loves it too and the leftovers! Thank you so much for reaching out. I appreciate the feedback. Stay safe and healthy.

        Reply

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    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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