Description
This vibrant Vegan Lo Mein is a quick and delicious stir-fry dish packed with colorful vegetables and coated in a savory-sweet sauce. Perfect for a nutritious weeknight meal, it features tender noodles tossed with garlic, ginger, and a medley of fresh veggies, offering a satisfying and flavorful plant-based dinner option.
Ingredients
Scale
Sauce
- ¼ cup soy sauce or tamari (for gluten-free)
- 2 tablespoons hoisin sauce
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Main Ingredients
- 8 ounces lo mein noodles (or any long noodles)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 small onion, thinly sliced
- 2 medium carrots, julienned
- 1 bell pepper, thinly sliced
- 2 cups sliced mushrooms
- 2 cups shredded cabbage or bok choy
- 1 cup bean sprouts (optional)
Garnish
- Green onions, sliced
- Sesame seeds
Instructions
- Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, maple syrup, rice vinegar, and sesame oil until well combined. Set aside to allow the flavors to meld.
- Cook the Noodles: Bring a pot of water to a boil and cook the lo mein noodles according to package instructions until al dente. Drain the noodles and rinse under cold water to prevent sticking and stop the cooking process. Set aside.
- Sauté Aromatics: Heat the vegetable oil in a large wok or skillet over medium heat. Add the minced garlic and grated ginger, stir-frying for about 1 minute until fragrant but not browned, which helps to release their aromatic flavors.
- Stir-Fry Veggies: Add the thinly sliced onion, julienned carrots, and bell pepper to the wok. Stir-fry for 4 to 5 minutes until the vegetables start to soften but still maintain some crunch. Then add the sliced mushrooms and cook for an additional 2 minutes until tender.
- Add Cabbage and Sprouts: Incorporate the shredded cabbage or bok choy and bean sprouts (if using). Continue stir-frying for another 2 to 3 minutes, allowing the cabbage to wilt slightly while retaining some crispness.
- Add Sauce: Pour the prepared sauce over the vegetables and toss to coat everything evenly. Let it simmer for 1 to 2 minutes to let the sauce thicken slightly and infuse the veggies with flavor.
- Toss Noodles: Add the cooked noodles to the wok or skillet, gently tossing everything together to combine the noodles, vegetables, and sauce thoroughly. Heat through for a minute to ensure the dish is hot and uniform in temperature.
- Garnish and Serve: Remove the stir-fry from heat. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately while hot and enjoy your flavorful vegan lo mein!
Notes
- For a gluten-free option, use tamari instead of soy sauce and ensure the hoisin sauce is gluten-free.
- Feel free to substitute or add other vegetables such as snap peas, broccoli, or baby corn depending on preference and seasonality.
- If you prefer a bit of heat, add a dash of chili flakes or some sriracha sauce to the sauce mixture.
- Use fresh ginger and garlic for the most vibrant flavor.
- To make this dish even more protein-rich, consider adding baked tofu or edamame beans.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian
