Vegan Vegetable Lo Mein

Vegan Vegetable Lo Mein — Better Than Takeout!

As soon as this recipe caught my eye, I knew I had to try it — and let me tell you, it did not disappoint. It’s absolutely delicious! 💚
This Vegan Vegetable Lo Mein is packed with tender noodles, crisp veggies, and a savory soy-based sauce that ties everything together perfectly. Quick, wholesome, and bursting with flavor — the kind of meal you’ll make again and again!

🌿 Ingredients

For the noodles & veggies:

8 oz Lo Mein noodles (or spaghetti)
1 tbsp sesame oil
2 cloves garlic, minced
1-inch piece ginger, minced
1 cup sliced mushrooms
1 medium carrot, julienned
1 cup broccoli florets or baby bok choy
1 bell pepper, sliced
2 green onions, chopped

For the sauce:

3 tbsp soy sauce (or tamari for gluten-free)
1 tbsp hoisin sauce
1 tbsp rice vinegar or lime juice
1 tbsp maple syrup (or agave)
1 tsp sriracha (optional for spice)
1 tsp cornstarch mixed with 2 tbsp water (for thickness)

👩‍🍳 Instructions

1️⃣ Cook the noodles:
Boil noodles according to package directions. Drain and toss lightly with sesame oil to prevent sticking.

2️⃣ Stir-fry the veggies:
In a large wok or skillet, heat a little sesame oil. Add garlic and ginger — sauté until fragrant. Add mushrooms, carrots, broccoli, and bell pepper. Stir-fry for 3–4 minutes until tender-crisp.

3️⃣ Make the sauce:
In a small bowl, whisk together soy sauce, hoisin, rice vinegar, maple syrup, sriracha, and cornstarch slurry.

4️⃣ Combine everything:
Add the cooked noodles and sauce to the wok. Toss everything together until evenly coated and heated through. Add green onions and a splash more soy sauce if needed.

5️⃣ Serve & enjoy:
Top with extra sesame seeds or chili flakes for a finishing touch. Serve hot and enjoy that takeout-style satisfaction — made right at home! 🍽️