Go Back Email Link
+ servings
Vegan Lo Mein
Print Recipe
5 from 11 votes

Vegan Lo Mein

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Entrees
Cuisine: Asian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 394kcal


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)

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


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)


  • 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)


  • 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. 


Serving: 6g | Calories: 394kcal | Carbohydrates: 79g | Protein: 15g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 407mg | Potassium: 743mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5443IU | Vitamin C: 98mg | Calcium: 112mg | Iron: 3mg