Why You’ll Love Vegetarian Lo Mein Recipe

I love this recipe because it comes together so fast without sacrificing flavor. I get a perfect balance of savory, slightly sweet, and tangy notes in every bite. It is also incredibly flexible, and I can easily swap in whatever vegetables I have on hand. Plus, I find it just as satisfying as takeout, but fresher and more wholesome.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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▢8 ounce package lo mein or ramen noodles
▢1/4 cup low sodium soy sauce
▢2 teaspoons brown rice syrup, or sugar
▢1 tablespoon toasted sesame oil
▢1 tablespoon rice vinegar
▢3 teaspoons minced ginger, divided
▢1/2 teaspoon sriracha sauce, optional
▢2 tablespoons canola oil
▢2 garlic cloves, minced
▢1 1/2 cups sliced shiitake mushrooms
▢1 red bell pepper, thinly sliced
▢2 carrots, thinly sliced
▢1/2 cup snow peas, sliced
▢3 cups baby spinach, roughly chopped
▢1 cup bean sprouts
▢2 scallions, chopped

Directions

I start by cooking the noodles according to the package directions, then I drain and rinse them before setting them aside.

In a small bowl, I whisk together the soy sauce, brown rice syrup, sesame oil, rice vinegar, 1 teaspoon of the minced ginger, and the sriracha if I want a bit of heat. I set this sauce aside so it is ready to go.

Next, I heat the canola oil in a large skillet or wok over medium-high heat. I add the garlic, the remaining ginger, bell peppers, carrots, and mushrooms, and I cook them while stirring frequently until they become tender, which usually takes about 3 minutes.

Then I add the snow peas, spinach, and bean sprouts. I cook everything for another 2 to 3 minutes until the spinach wilts and the vegetables are nicely combined.

Finally, I stir in the cooked noodles, the prepared sauce, and the scallions. I gently toss everything together until the noodles are well coated and heated through.

Servings and Timing

This recipe makes 4 servings. I spend about 10 minutes prepping and 7 minutes cooking, so the total time comes out to around 17 minutes.

Variations

I like to change this dish depending on what I have available. Sometimes I add broccoli, zucchini, or snap peas for extra crunch. If I want more protein, I toss in tofu or even some scrambled eggs if I am not strictly keeping it vegan.

For a spicier version, I increase the sriracha or add a pinch of chili flakes. When I want a slightly sweeter flavor, I add a bit more brown rice syrup. I also enjoy using whole wheat noodles or even rice noodles for a different texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I like to use a skillet with a splash of water or soy sauce to loosen up the noodles and keep them from drying out. I can also microwave it, but I stir halfway through to make sure it heats evenly.

FAQs

Can I use a different type of noodle?

Yes, I often swap in spaghetti, rice noodles, or udon if I do not have lo mein noodles on hand.

Is this recipe vegan?

It can easily be vegan if I use sugar instead of brown rice syrup and ensure all ingredients meet vegan preferences.

Can I make this gluten-free?

Yes, I substitute the soy sauce with tamari or a gluten-free soy sauce and use gluten-free noodles.

What vegetables can I substitute?

I like using broccoli, cabbage, zucchini, or green beans depending on what I have available.

How do I keep the noodles from sticking together?

I rinse them after cooking and toss them lightly with a bit of oil if needed before adding them to the pan.

Can I add protein to this dish?

Yes, I often add tofu, tempeh, or even edamame for extra protein.

Is this dish spicy?

It is only slightly spicy if I add sriracha. I can leave it out completely for a mild version.

Can I prepare the sauce ahead of time?

Yes, I sometimes mix the sauce in advance and store it in the fridge for convenience.

Why are my vegetables too soft?

If my vegetables turn out too soft, I likely cooked them too long. I keep the heat high and cook quickly to maintain some crunch.

Can I double the recipe?

Yes, I can double it easily, but I make sure not to overcrowd the pan so everything cooks evenly.

Conclusion

I love how this Vegetarian Lo Mein brings together fresh vegetables, flavorful sauce, and tender noodles in such a short amount of time. It is a reliable, delicious meal that I can adapt endlessly, and it always satisfies my craving for a quick homemade alternative to takeout.