Vegan Lo Mein

5 from 22 votes

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

Cook Time10

Total Time20

Course: Entrees

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 394kcal

Author: Kathy Carmichael

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