Vegan Lo Mein

We just love this Vegan Lo Mein. It is so easy to make, but delivers big time flavor. This Vegan Lo Mein is full of fresh veggies and noodles, all in a classic Lo Mein sauce. The best part of Lo Mein is that you can add just about any veggie you want. Go with what’s in season or what you have in the fridge. You can add tofu for some additional protein or leave it out. The sky is the limit – make this Vegan Lo Mein you way you want it. Have fun, experiment and ENJOY!

Print Recipe

Vegan Lo Mein

We just love our Vegan Lo Mein. Easy to make, super fresh and full of flavor.

Jump to Recipe

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Main Course

Cuisine: Japanese

Keyword: Lo Mein, tofu, Vegan Lo Mein, Veggies

Servings: 4

Ingredients

The Noodles and Veggies

• 1 Package Lo Mein Noodles – Make sure they are Vegan. Or Soba noodles.
• 6 Cloves Garlic Minced
• 1 T Fresh Ginger Minced
• 8 Oz Fresh Mushrooms (Shiitake is my go to)
• 2 Carrots
• 1 Head Broccoli
• 1 Red Pepper
• 1 Cup Purple Cabbage
• 1 Bunch Green Onions
• Toasted Sesame Seeds Optional

Crispy Tofu – Optional

• 1 Block Tofu Optional
• 2 T Soy Sauce
• 1 t Sesame Oil
• 1 T Maple Syrup
• 2 T Corn Starch

The Sauce

• 4 T Soy Sauce
• 2 t Sesame Oil
• 2 T Sherry Cooking Wine
• 1 T Rice Vinegar
• 2 T Maple Syrup
• 2 T Corn Starch

Instructions

Crispy Tofu

• Drain the tofu and cut it into 5 slabs. Wrap in a towel and place some type of weight on top. Press out the liquid for about 10 minutes.
• In a medium size bowl, add the soy sauce, sesame oil and maple syrup. Mix well.
• Dice the pressed tofu into 1/2 inch pieces. Add to the bowl with the liquid and stir to coat the tofu well. Set aside and let the liquid absorb into the tofu. Stir a couple times.
• Once the liquid has absorbed, add the corn starch and coat the tofu well.
• In a medium fry pan, add some oil and turn it on to med-high heat. Add the tofu and fry until golden brown on all sides. Gently flip the tofu a few times to cook all sides. When done, set aside.

The Sauce

• In a medium bowl, add all the ingredients including to corn starch. Mix well and set aside. When you are ready to add the sauce to the veggies, give in one more stir to make sure any corn starch at the bottom is mixed in well.

The Noodles and Veggies

• Cook the noodles per the instructions. Drain, rinse and set aside.
• Mince the garlic and the ginger.
• Chop all the veggies into pieces. I like to slice the carrots and red pepper into 1/2 inch long thin slices. I chop the broccoli and mushrooms into bite size pieces and I jullienne the cabbage. Chop the green onions using the white and the green parts.
• In a wok, add some oil and turn on high. Make sure you have everything ready as you will be working fast.
• Add the garlic and the ginger. Cook for a minute or 2, stirring frequently. Next add the carrots, mushrooms broccoli. Cook for 2 to 3 minutes, continuing to stir. Finally, add the red pepper and cabbage. Cook another 2 to 3 minutes or until the veggies just start to get soft. Don't overcook them – you want a nice crunch.
• Now add the cooked noodles and stir and mix them together well. Pour in the liquid and stir to coat everything well. Cook for a couple minutes. If you made the tofu, add that now and remove from heat.
• To serve, top your Lo Mein with toasted sesame seeds and green onions. ENJOY!

The