This flavorful vegetable lo mein is a delicious dish that’s a must-try. It is so easy to prepare, and healthy and the bonus is it is vegan and gluten-free. Made with gluten-free ramen noodles stir-fried with carrots, broccoli, pepper, and a delicious lo mein sauce.
Happy February, friends! I’m feeling the urge to share a new favorite recipe with you. I made this vegetable lo mein using fresh vegetables, ramen noodles, and a simple lo mein sauce. It’s fresh, healthy, and the perfect quick and easy weeknight meal!
Vegetable lo mein is a go-to in our house. The kids love it because they love noodles, and I love it because it’s packed with fresh veggies, it’s super easy to make, and I can get dinner on the table in less than 30 minutes!
This dish does require some veggie prep work. I usually prep all the vegetables while my water is coming to a boil for the noodles. Once you have all your ingredients prepared, this dish comes together really quickly. This super-easy veggie lo mein is so much better than takeout!
I make this crazy easy veggie lo mein at least once a week for my family, as it’s a great way to use up all of the leftover vegetables from the week. I usually use bell peppers, green onions, carrots, and broccoli. But it is very versatile, and you can easily customize the recipe to add your favorite vegetables, like bok choy, spinach, mushrooms, cabbage, fresh bean sprouts, snow peas, water chestnuts…..whatever you have on hand. It is that much flexible.
Why You’ll Love Veggie Lo Mein
I also forget one more thing here “I never use bottled sauces,” so the sauce for this veggie lo mein is made with those cheap little bottles of stir fry sauce from the Asian aisle of your grocery store. And it tastes really good!
And suppose you’re looking for even more quick veggie dinners to throw together after a long day. In that case, I’d also recommend my easy peanut noodles, this super-simple Instant Pot Spaghetti Squash, or our favorite vegan dirty rice recipe. And, if you’re looking for something sweet, try Vegan Banana Upside Down Cake, Gluten-Free Cranberry Scones, Vegan Marble Cake, or Cherry Coconut Ice Cream.
As I always request, please read the complete article for useful tips and suggestions if you want to make a perfect recipe every time.
What Is Vegetable Lo Mein?
Vegetable lo mein is made by stir-frying noodles and vegetables with a sauce made from soy sauce and seasonings.
It really depends on who is making the sauce. Some sauce contains oyster sauce, fish sauce, or chicken broth.
In many cultures, fish is regarded as ‘Vegetarian’; the fish sauce may be included in the noodle and still be recognized as vegetarian/vegan.
The best option is really to make your own; only then can you be certain that your noodle is vegan. My homemade version is quick, easy, and delicious.
Is Vegetable Lo Mein Healthy?
Are you wondering if vegetable lo mein is healthy? Well, it depends on where you get it.
As a main dish, vegetable lo mein is low in fat, has no cholesterol, and has low sodium per serving. Vegetable lo mein also provides your dietary fiber needs for the day.
When you order vegetables lo mein in a restaurant, you don’t exactly know how many calories you’re getting. Unfortunately, most restaurants make their lo mein with too much oil and fewer vegetables than they should. Use whole-wheat noodles and organic ingredients, and mix in some protein from chicken, shrimp, or tofu to make it a more balanced meal.
You can also try ordering vegetable lo mein from a restaurant that uses fresh, local ingredients.
Is Vegetable Lo Mein Vegan?
You have to read the label carefully if it is store-bought. Ask the chef if it is from a restaurant or take-out facility, if their lo mein noodle is vegan, explain what vegan means.
Make sure the lo mein noodle doesn’t contain eggs, and the sauce doesn’t contain animal ingredients.
It really depends on who is making the sauce. Some sauce contains oyster sauce, fish sauce, or chicken broth.
If you are concerned about the nutritional value of your vegetable lo mein, consider making it at home.
The best option is really to make your own, only then can you be certain that your noodle is vegan. My homemade version is quick, easy, and delicious.
Is Lo Mein Gluten-Free?
If you get takeout or store-bought lo mein, most likely it is not gluten-free. Here are the reasons:
- Flour and eggs are in traditional egg noodles.
- Most of the soy sauce brands on the market are not gluten-free. They contain wheat as their first ingredient.
What Is The Difference Between Vegetable Lo Mein And Chow Mein?
Chow mein translates to “fried noodles,” whereas lo mein means “tossed or stirred noodles.” The fundamental distinction between chow mein & lo mein is how the noodles are prepared.
Although the ingredients are the same, the cooking methods are not. Cooking Chow Mein Noodles involves first soaking them in boiling water and then stirring-frying them.
Why Should You Cook Lo Mein At Home?
- It’s quick. Making lo mein isn’t difficult; it’s a one-pan meal that’s quick to prepare. It’s even faster than getting takeout. Additionally, it will be fresh and spicy.
- To make Vegetable Lo Mein, you only need a few simple ingredients such as fresh vegetables, noodles, soy sauce, and if you want, ginger, garlic, and sesame oil. It’s so simple!
- You are free to add whatever you wish to it. Consider cleaning out your refrigerator in this way, adding all and any vegetables that have languished in the crisper for an extended period of time. Noodles for fun, vegetables for health!
- Everything tastes great with the sauce. It’s the sauce that makes these noodles so tasty and irresistible. You may even make a large quantity and store it in the fridge.
Where To Buy Gluten-Free Lo Mein Noodles?
Trader Joe’s Brown Rice Spaghetti
How To Make Vegetable Lo Mein?
Now let’s see how easy it is to make a delicious vegetable lo mein at home. This super flavorful Chinese stir fry dish requires very little effort and will be ready in less than 30 minutes.
Vegetable Lo Mein Ingredients
- Ramen Noodle
- Sesame Oil
- Green Onion
- Bell Pepper
- Lo Mein Sauce – Bragg’s Liquid Aminos or Tamari Soy Sauce, Lime Juice, Sesame Oil, Cane Sugar, Cayenne Pepper, or red pepper flakes.
- Combine sauce ingredients in a bowl and set aside.
- Bring water to a boil in a pot and cook ramen noodles according to package instructions, drain, and set aside.
- Heat toasted sesame oil in a large skillet on medium-high heat and add garlic, ginger, and green onion, and stir fry until fragrant, about 1 minute.
- Stir in red bell pepper, carrot, and broccoli florets and cook for about 2 minutes. Add sauce and mix with vegetables to coat.
- Add ramen noodles and mix to coat with vegetables and sauce and cook until heated through. Garnish with toasted sesame seeds and green onions and serve.
You’ve seen how simple it is to make vegetable lo mein. Serve it warm with your favorite protein. Try pairing it with:
Storing and Reheating Vegetable Lo Mein
Leftover Lo Mein Keep in the refrigerator for up to three days in an airtight container.
Reheat the lo mein on the stove or in the microwave. If the noodles of lo mein have stuck together due to sitting in the refrigerator, a splash of water will help them to loosen up.
What Veggies Go With Lo Mein?
You may make this lo mein with any vegetables you choose! Broccoli, Chinese broccoli, cabbage, bok choy, snap peas, maize, spinach, kale, 1 cup snow peas, shiitake mushrooms, water chestnuts, and bean sprouts are all excellent choices.
Can I Use Frozen Vegetables In Lo Mein?
The dish can be made with fresh or frozen vegetables, but using fresh vegetables will make it taste better. When using fresh vegetables, make sure to cut them into similar sizes to cook evenly.
Can I Add Protein In Lo Mein?
Yes, if you want to add some protein, feel free to add some crispy tofu, tempeh, seitan, edamame beans. Traditionally shredded chicken, or shrimp, is added.
Where Can I Get Lo Mein Sauce?
If you don’t have the ingredients to make lo mein sauce, you can be found pre-made lo mein sauce in the Asian area of most supermarkets or at your local store.
How To Make Lo Mein Diet Friendly?
If you’re watching your salt intake or following a low-carb diet like keto or paleo, vegetable lo mein can easily be adapted to fit your needs! By swapping out the noodles with zucchini noodles (or “zoodles”), you can turn vegetable lo mein into your diet-friendly version.
What Can I Substitute For Soy Sauce?
Vegetable lo mein is delicious because it combines your favorite Asian flavors like soy sauce and ginger. However, if you’re looking for something healthier than soy sauce or want to avoid gluten altogether, liquid aminos or coconut aminos. or low sodium soy sauce are an excellent substitutes! Coconut aminos are naturally gluten-free and lower in sodium than soy sauce.
What To Do With The Leftovers?
If you have any leftovers and want to make something new with them, try filling your famous homemade spring rolls. They’ll be so delicious!
Other Recipes Asian Inspired Vegan Recipes To Try
Stop here for a few moments, and look at the following recipe’s notes; they will help you to make the perfect vegetable lo mein:
- Before adding the oil and vegetables, make sure the pan is hot. This will keep the vegetables from clinging to the pan, and you will get a sizzling sound as you would with an actual wok by doing this.
- Make sure the noodles are cooked until they are al dente. Noodles that are mushy or overcooked are unpleasant to eat.
- Before adding the noodles to the pan, slightly undercook them. Because they will continue to cook in the pan while they stir-fry, you will get slightly overcooked noodles if you cook the noodles all the way through before adding them.
- Always taste and make adjustments as needed. Depending on how many vegetables and noodles you use, you might need a little additional sauce. Before serving, taste and adjust the seasoning as needed. (You may only need a tiny little bit more soy sauce!)
- Ensure that you have all of the vegetables, spices, and sauces on hand. Everything will be stir-fried over high heat. So, before you start cooking the noodles, make sure you have everything you need.
- Cook the vegetables in a way that they are cooked but still have a lot of crunch in them. Vegetables that have been overcooked get soggy and ruin the entire dish.
- You can prepare the vegetables ahead of time. It should be kept in the refrigerator in an airtight container. Making the noodles, stir-frying the vegetables, and adding the sauce all at once saves time and effort over dicing.
- The meal is enhanced by the use of sesame oil, which has a lovely nutty flavor. It’s a good idea to use it to boost your favorability.
Give this recipe a try and add to your meal plan. I’m sure you’re going to adore this Vegetable Lo Mein! And, don’t forget to share your feedback in the comments! I’d love to hear from you… Have fun cooking!
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- Energy: 170 kcal / 711 kJ
- Fat: 6 g
- Protein: 5 g
- Carbs: 26 g
- Preparation: 10 min
- Cooking: 10 min
- Ready in: 20 min
- For: 4 Servings
- 3 tablespoons Bragg's liquid aminos
- 1 tablespoon lime jor lemon juice
- 1 teaspoon roasted sesame oil
- 1/2 teaspoon organic cane sugar, or maple syrup
- 1/4 teaspoon Cayenne pepper (optional)
- 4 ounces gluten-free ramen noodle, or brown rice spaghetti
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, chopped
- 1 teaspoon ginger grated
- 2 green onions, chopped leave extra for garnish
- 1 medium bell pepper, cut into slices
- 1 cup broccoli florets, or cauliflower florets
- 1 medium carrot, peeled and cut into strips
- sesame seeds, for garnish
- Combine ingredients for the sauce, Bragg's Liquid Aminos, lemon juice, sesame oil, sugar, and cayenne pepper in a small bowl. Set aside.
- Bring a pot of water to boil, add noodles or spaghetti and cook according to package directions. Drain using a colander and set aside.
- Heat sesame oil in a large skillet over medium-high heat.
- Add garlic, ginger, green onions and cook stirring until fragrant for about one minute. Add red bell pepper, carrots, broccoli or cauliflower, sauce, and cook stirring constantly until veggies are tender for about two to three minutes.
- Add ramen noodles and mix to coat with vegetables. Garnish with sesame seeds and green onions and serve.