Vegan Lo Mein is a homemade version of the takeout favorite. This recipe is vegan, healthier, and comforting.
I have two go-to dishes when we eat at or takeout Chinese food – lo mein or fried rice. There’s an awesome restaurant in my hometown, they make the best fried rice ever!! Lately, I’ve been preferring lo mein but it’s hard to eat out with food allergies sometimes. Especially when you’re trying to eating healthier, too!
This vegan and better-for-you dish comes together in under 30 minutes, so it’s perfect for an easy dinner or lazy weekend lunch. Simply cook your noodles according to the direction on package, heat veggies in a skillet, toss with homemade 4-ingredient sauce, and serve! Simple, right? What other restaurant favorites would you like to see veganized or made better for you? Let me know in the comments section!
Vegan Lo Mein
- 8 ounces lo mein noodles
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1/2 red onion sliced
- 1 bell pepper sliced
- 1 cup sliced mushroom
- 1 cup julienned carrot
- Topping: Sesame seeds
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon Sriracha
- Bring a large pot of water to a boil and cook noodles according to package instructions, then drain.
- Heat olive oil in a wok or large skillet over medium heat. Add garlic, red onion, bell pepper, snow pea, mushroom, and carrot. Cook until tender, about 5 minutes.
- Stir in cooked lo mein noodles and sauce. Gently toss to combine then sprinkle with sesame seeds and serve.
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