15 Minute Vegan Veggie Lo Mein (Print-Friendly Version)
Delight in a speedy, nutrient-rich vegan veggie lo mein loaded with crisp vegetables and savory sauce.
# Ingredients You’ll Need:
→ Noodles
01 -
14-16 ounces vegan lo mein noodles or long pasta (e.g., whole wheat spaghetti, soba, or gluten-free alternatives)
→ Aromatics
02 -
4-6 cloves garlic, minced or grated
03 -
1 inch fresh ginger, peeled and grated
→ Vegetables
04 -
1 cup sliced red bell pepper
05 -
1 cup matchstick-cut carrots
06 -
1 cup snow peas, trimmed
07 -
12 ounces sliced mushrooms
08 -
1 cup sliced green onions (cut into 1-inch pieces)
09 -
1 cup leafy greens (choy sum, bok choy, spinach, kale, chard, or similar)
→ Sauce
10 -
6 tablespoons reduced sodium soy sauce or gluten-free tamari
11 -
1 tablespoon dark soy sauce (optional)
12 -
1 tablespoon toasted sesame oil (optional)
13 -
2 tablespoons coconut sugar or preferred sweetener
14 -
1 tablespoon rice vinegar or apple cider vinegar
15 -
1½ teaspoons tahini (optional)
16 -
¼ - ½ teaspoon ground ginger
# How to Make It:
01 -
Boil a large pot of water and cook the noodles according to package instructions. Drain and rinse with warm water if finished before the vegetables are ready.
02 -
Heat a large nonstick skillet over medium-high heat. Add a splash of avocado oil or a neutral high-heat oil, or use water or broth for oil-free cooking. Sauté garlic and ginger for about 1 minute, stirring constantly to prevent burning.
03 -
Add red bell peppers and carrots to the skillet. Stir and cook for 1-2 minutes until slightly tender.
04 -
Incorporate snow peas and mushrooms. If using hearty greens like kale or chard, add them at this stage. Stir occasionally and cook for 3-5 minutes until mushrooms brown lightly.
05 -
Add green onions and leafy greens to the skillet. Stir and cook until the greens are just wilted, approximately 1-2 minutes.
06 -
Whisk together soy sauce, dark soy sauce (if using), toasted sesame oil, tahini, rice vinegar, coconut sugar, and ground ginger in a small bowl or measuring cup.
07 -
Pour half of the sauce into the cooked vegetables and stir to coat evenly.
08 -
Add the drained noodles to the vegetable mixture. Toss gently with tongs or fold with a spatula while adding the remaining sauce. Mix thoroughly until well coated. Serve immediately, optionally garnished with toasted sesame seeds or red pepper flakes.
# Extra Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to four days. Gluten-free pasta may have a different texture upon reheating.
02 -
For oil-free preparation, substitute oil with water or vegetable broth during sautéing.