Noodles tossed in an umami sauce with vegetables and mushrooms, this Vegan Lo Mein is quick, easy and satisfying! This recipe is customisable and great for using any leftover ingredients.
When I need something quick but filling for lunch (that isn’t bread), I often make this vegan lo mein dish! You don’t need to prep anything beforehand, and everything comes together on the stove in less than 10 minutes.
What is lo mein?
Lo mein differs from other noodle dishes, because the noodles are soft, slightly wet and coated in an umami sauce. They are tossed in the sauce instead of being stir fried.
If you want to know the difference between lo mein and chow mein, read this post.
What you’ll need to make vegan lo mein
- ginger and garlic, two very important aromatics in this dish!
- fresh shiitake mushrooms work well here, but you can also use dried shiitake mushrooms for extra umami-ness 🙂
- vegetables, I used carrots and cabbage
- vegetarian oyster sauce
- soy sauce
- sesame oil
What else can I include in lo mein?
Lo mein is a really customisable dish, so feel free to make it your own.
You can add in or swap the mushrooms for your favourite plant-based protein such as tofu, tempeh or vegan meat.
You can also add other vegetables besides carrots and cabbage, like capsicums. I’ve also done this with eggplant and it was delicious!
What kind of noodles should I use?
Egg noodles are commonly used in this dish, but since they’re not vegan I used these thick, fresh Teo Chew noodles I bought from NSK. You can also use spaghetti noodles, or even soba noodles!
Here are more noodle recipes to try:
- Chinese Stir Fried Glass Noodles (Vegan + Gluten-Free)
- Vegan Fish Head Bee Hoon Soup/鱼头米粉汤 (Gluten-Free)
- Vegan Kimchi Noodle Soup (Gluten-Free | 30 Min | 1 Pot)
- Sarawakian Pucuk Manis Bee Hoon/马尼菜炒米粉
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Lo Mein
Ingredients
- 3 garlic cloves minced
- ½ ginger knob minced
- 4 fresh shiitake mushrooms sliced
- ½ large carrot julienne
- 150 g cabbage shredded
Sauces
- 1 tbsp vegetarian oyster sauce
- 2 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp white pepper
- 1½ tbsp cornstarch
- ⅓ cup water
To serve
- 2 servings noodles of your choice
- scallions to top
Instructions
- Cook your noodles according to package instructions.
- In a large pan over medium heat, fry ginger and garlic until fragrant. Add in shiitake mushrooms, carrot and cabbage. Stir-fry for 2 minute then add in all the sauces, water and cornstarch slurry. Cook for 1 more minute.
- Once the sauce has thickened, add in your noodles and toss until everything is well coated in sauce.
- Serve immediately with fresh scallions.
Definitely a satiating dish to serve up :))
Glad you liked it ren!