I absolutely adore Chinese food! While this may not have been true throughout my childhood, I came to love the cuisine around the time I went vegan. As a whole, asian food typically steers clear of dairy which makes the ordering process far easier in restaurants. That said, the noodle dishes are usually made with egg noodles so I am never able to partake. Due to this egregious folly, I have taken to making my own Chinese-style noodles. Here is my favorite recipe for vegetable lo mein!
This recipe is not completely my own but an adaptation of several I have tried over the years. I have perfected the sauce and loaded the dish with all of my favorite vegetables. But here’s the kicker; you can add whatever vegetables you like! If you have a bunch or mushrooms in the fridge that you want to get rid of, throw them in! A frozen vegetable medley with freezer burn? Perfect!
Much like a stir fry, there are no rules with lo mein! Use whatever you like and avoid end of the week food waste.
This recipe also boasts a far lower sugar, sodium, and fat content than your typical vegetable lo mein. Completely free from added oils and full of colorful vegetables, this dish is low in calories and high in nutrition. In fact, it is so healthy you will have no problems eating it every day of the week!
I promise you that everyone in your family will love this vegetable lo mein! This is a meal fit for both kids and adults and results in wonderful leftovers! Make a double batch of this on Monday and feed yourself or your family for a few days to come.Print
Vegetable Lo Mein
Totally customizable Vegetable Lo Mein that comes together in 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Entrées
- Cuisine: Vegan, Chinese
10 oz udon noodles
1 head of broccoli cut into florets
1/2 c frozen peas
1/4 c vegetable broth
1/4 c hoisin sauce
3 tbsp low sodium soy sauce or tamari
2-4 tsp chili garlic sauce (depends on personal spice preference)
1 tbsp mirin
1 onion, thinly sliced
1 c shredded carrot
1 red bell pepper, thinly sliced
4-6 scallions, thinly sliced
4 cloves garlic, minced
1 inch fresh ginger, grated
1 tsp. ground coriander
1 c bean sprouts
1. Bring a large pot of salted water to a boil and cook udon noodles according to package directions. During the last five minutes of cooking add in broccoli florets. Once broccoli is tender, turn off stove and add frozen peas to pot. Give everything a stir and then strain in a colander. Rinse noodles with water and set aside.
2. While noodles are cooking, whisk together vegetable broth, hoisin sauce, soy sauce/tamari, chili garlic sauce, and mirin in a small bowl. Set aside.
3. In a large skillet, heat 2-3 tbsp water or vegetable broth over medium-high heat. Once sizzling, add in onion, carrot, and bell pepper and cook until they begin to soften, about 5 minutes. Add in scallions, garlic, ginger, and coriander and continue cooking for another 3 minutes or until fragrant.
4. Add noodles and sauce to the skillet and toss contents until well-combined and heated all the way through. Stir in bean sprouts and remove skillet from heat. Vegetable Lo Mein can keep in a tightly-sealed container in the refrigerator for 5-7 days.
- Serving Size: 1 large bowl
- Calories: 346
- Sugar: 11.7g
- Sodium: 561.2
- Fat: 2.6g
- Saturated Fat: 0.5g
- Carbohydrates: 71.4g
- Fiber: 11g
- Protein: 14.5g
- Cholesterol: 0mg
Keywords: vegan, Chinese, vegetable lo mein
*This recipe is inspired by Chloe Coscarelli’s (Queen) Chinese Takeout Noodles from Chloe’s Kitchen. I have adapted it to suit my own personal taste.