Easy Vegetable Lo Mein

5 from 1 vote
A quick and easy recipe for Vegetable Lo Mein. Enjoy as a main dish for lunch, dinner and meal prep to enjoy through the week. It's just as good cold as it is warm!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Apr 23, 2020 (Last updated Sep 21, 2021) by Hannah Sunderani

Easy Vegetable Lo Mein

Hey friends! Today I’m sharing an easy vegetable lo mein recipe.

Certainly, this recipe brings together lots of colourful veg, paired with asian noodles and a sweet/spicy soy sauce. And since Spring has sprung, I’m starting to crave more colourful veggies in my diet.

This vegetable lo mein is light and healthy, yet comforting with its noodle base and umami sauce. No doubt, it’s a crowd-pleasing dish.

And this particular vegetable lo mien recipe is vegan, of course. Swapping egg noodle for soy bean noodles (you could also use buckwheat noodles, rice noodles or ramen).

Enjoy this vegetable lo-mein recipe for a quick dinner and next-day lunch. It’s delicious hot off the skillet, or as a cold leftover. (What is it about pizza and Chinese food that’s so good cold?)

Now, let me tell you exactly how to make this easy vegetable lo mein, so you can make this recipe pronto.

how to make vegetable lo men

Vegetable Lo Mein Recipe


The ingredients for this recipe are simple and straight forward. You will need,

  • garlic
  • mushrooms
  • coconut oil
  • red bell pepper
  • carrots
  • red cabbage
  • asian noodles (soybean, buckwheat, rice or ramen)

As for the sauce, we’re using an asian-inspired tamari-based sauce. It’s rich with umami flavour that’s savoury, lightly sweet and spicy.

You will need,

  • soy sauce
  • sesame oil
  • rice vinegar
  • maple syrup
  • fresh ginger
  • siracha


Easy Vegetable Lo Mein Recipe

What is vegetable lo mein?

So, what is vegetable lo mein, and how is it different than chow mien?

If you thought they were the same, you’re not entirely wrong. Because the two are quite similar. They both incorporate vegetables with noodles, and an asian soy-based sauce.

But, it’s the method of preparing the noodles that differs. Typically, chow mein noodles are fried. In lo mein, the noodles are boiled. Which in turn, makes lo mein a healthier noodle dish.

You might find this comparison chart for explaining lo mein vs. chow mein helpful.

Is vegetable lo mein vegan?

Typically, lo mein is made using egg noodles. So it’s vegetarian, but not vegan.

But of course, this recipe is vegan. For this recipe I’ve used soy bean noodles to replace the egg noodles. You could also use buckwheat or rice noodles, or ramen.

As for the remaining ingredients, I’ve used colourful veg and an umami rich tamara-based sauce that’s also vegan (made without oyster or fish sauce).

So you can rest assured that this vegetable lo mein is entirely vegan, without compromising on taste.

How to make vegetable lo mein

Making vegetable lo mein is really simple to do! Start by preparing the sauce and cooking your noodles until just al-dente.

Next, sauté your veg, starting with garlic and mushrooms (as these take longest to cook). Then we will add the remaining veg and cook until lightly tender. Add your noodles and sauce to the skillet and toss to combine.

As you can see it’s a quick and simple recipe to prepare. Which is why I have given it my newbie cook stamp of approval.


how to make vegetable lo mein

Tips for this recipe

Now, as I mentioned this recipe is simple and straight forward. But a few tips will help you make this recipe with ease.

Firstly, whisking together the sauce and cooking noodles first helps tremendously in making this recipe quick and effortlessly. It keeps you organized, and you can pay close attention to your veg as it sautés, so as not to overcook.

Although it’s nice to have, you certainly don’t need a wok pan to make lo mein. I simply used a deep skillet. You could also use a pot.

I love making this recipe for a warm, healthy and colourful dinner. But it also makes great leftovers, and meal prep for next day lunches. In fact, I enjoy this lo-mein recipe cold just as much as I do warm.

Finally, feel free to switch up the veg for what you have handy! And for what’s in season. Try green beans instead of carrots, or add spinach instead of cabbage.

Playing around with the veg keeps the dish fun and interesting. There’s no need to pop to the grocery store for one item. Instead, check your fridge to see what you have.

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So there we have it, a quick and simple vegetable lo mein recipe that colourful, healthy and comforting. Enjoy for an easy dinner, or meal prep for lunches through the week. I’m sure you will love it as much as we do.

And, if you do make any of these recipes please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.


Vegetable Lo Mein

5 from 1 vote
A quick and easy recipe for Vegetable Lo Mein. Enjoy as a main dish for lunch, dinner and meal prep to enjoy through the week. It's just as good cold as it is warm!
Easy vegetable lo mein recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 4 people



  • 1/4 cup tamari or soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp maple syrup
  • 1 tsp ginger grated
  • 1/4 tsp siracha plus more if desired


  • 1 packet soy bean noodles 8 oz/200g (or buckwheat noodles, rice noodles, ramen)
  • 2 cloves garlic
  • 2 cups cremini mushrooms chopped
  • 1 tbsp coconut oil
  • 1 red bell pepper
  • 2 carrots
  • 1/2 cup red cabbage shredded
  • 2 green onions chopped
  • 1/3 cup cilantro chopped, tightly packed (optional)


  • Start by preparing your sauce and cooking your noodles. In a small bowl combine tamari, sesame oil, rice vinegar, maple syrup, grated ginger and siracha. Whisk together and place to the side.
  • Bring a pot of water to boil and add soybean noodles, cook for 2-4 minutes, or as directed on package until just aldente. Strain and rinse with cold water.
  • In a deep skillet add garlic, mushrooms and coconut oil. Cook on medium heat for 10 minutes, until softened. Thinly slice bell pepper and cut carrots jullien style with a mandoline (alternitively, grate carrots with a box grater). Add bell pepper, carrots and cabbage to skillet and cook until slightly wilted (5-10 minutes).
  • Add noodles to the skillet and pour in sauce. Toss everything to combine. Serve in bowls sprinkled with green onion and cilantro to top.


Veggie lo mein will keep in fridge for up to 3 days. It makes for great next day left overs (serve warm or cold). 
Soy bean noodles can be replaced with buckwheat noodles, rice noodles, ramen or any other vegan asian noodle of choice.
Nutritional information is a rough estimate. 



Calories: 241kcal | Carbohydrates: 25g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Sodium: 1279mg | Potassium: 434mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6301IU | Vitamin C: 48mg | Calcium: 41mg | Iron: 2mg

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  1. Delicious! A colourful veggie-filled meal. I changed the veggies a little to use what was in the fridge (added zucchini, replaced cilantro with parsley, added broccoli). The sauce was tasty. Simple to make. Thank you for sharing!

    • Awe I am so glad that you enjoyed this recipe Susan! Love that you used some veggies that you had on hand, and I’m really happy that you liked the sauce! Thanks for the very kind comment. 🙂