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15 Minute Vegan Veggie Lo Mein

  • Author: Liz Madsen
  • Total Time: 15 minutes
  • Yield: 10 cups 1x
  • Diet: Vegan


This super fast 15 Minute Vegan Veggie Lo Mein is the perfect meal when you need dinner ready in a flash but you still need it to be healthy and taste good.


Units Scale

Veggie Lo Mein

  • 14-16 ounces vegan lo mein noodles or long noodles (see note 1)
  • 4-6 cloves garlic, minced or grated
  • 1 inch peeled ginger, grated (I like using a microplane)
  • 1 cup sliced red bell pepper
  • 1 cup matchstick cut carrots
  • 1 cup snow peas, trimmed
  • 12 ounces sliced mushrooms,
  • 1 cup sliced green onions (cut in 1-inch pieces)
  • 1 cup leafy greens (choy sum, bok Lchoy, spinach, kale, chard, etc.)


  • 6 tablespoons reduced sodium soy sauce or gluten-free tamari if GF
  • 1 tablespoon dark soy sauce, optional (see note 2)
  • 1 tablespoon toasted sesame oil, optional (see note 3)
  • 2 tablespoons coconut sugar (or substitute your favorite sweetener)
  • 1 tablespoon rice vinegar (or substitute apple cider vinegar)
  • 1 1/2 teaspoons tahini, optional (see note 4)
  • 1/4 - 1/2 teaspoon ground ginger


  1. Cook noodles: Start a large pot of water going and cook the noodles according to package directions. If the noodles are done before you’re done cooking the veggies, you can rinse them in warm water and leave them in the strainer.
  2. Cook veggies: While water boils, start cooking the veggies.
  3. Cook aromatics: In a large nonstick skillet, cook the garlic and ginger over medium high heat. I like to use a splash of avocado oil (or another high heat neutral cooking oil) to keep them from sticking, but you can use water or broth if you’re oil-free. Cook the aromatics for about 1 minute, stirring constantly.
  4. Add the bell peppers and carrots. Stir and let saute for 1-2 minutes. 
  5. Then add the snow peas and mushrooms. Note if using kale or chard, those can take longer to break down so you might want to add them now. Stir and allow to cook for about 3-5 minutes. 
  6. Add greens: When the mushrooms have lightly browned, add the green onions and the leafy greens. Stir and cook until the greens have just wilted, about 1-2 minutes.
  7. Make sauce: Make the vegan lo mein sauce by whisking together the soy sauces, sesame oil, tahini, rice vinegar, coconut sugar, and ground ginger in a small bowl or measuring cup. Pour half of the sauce into the veggies when they are done.
  8. Combine: Add the noodles to the veggies, toss with tongs, and add the remainder of the sauce. Toss gently (or fold with a spatula) until everything is well mixed and coated.
  9. Serve: Serve immediately with a sprinkle of toasted sesame seeds and/or red pepper flakes and enjoy.
  10. Store: Refrigerate leftover veggie lo mein in an airtight container for up to 4 days. Keep in mind that gluten-free pasta may not hold up as well and you can use your discretion with that.


  • Note 1:  Traditional lo mein noodles have egg so we can’t use those. But, I was able to find vegan lo mein noodles that work super well for this recipe! If you can’t get those, any long pasta like spaghetti noodles will work. I’ve used whole wheat spaghetti and it was great--and another time I used soba noodles, also super delicious. If you are gluten-free, feel free to use your favorite GF pasta. Rice noodles will also work well.
  • Note 2: This is a special ingredient that adds a lot of umami and depth for a very small amount. It’s not a big deal if you can’t find it. Feel free to omit or substitute something else with a lot of flavor like mushroom sauce or vegan oyster sauce, hoisin, or a little more reduced sodium soy sauce. If gluten-free, omit and just use a little more gluten-free tamari or coconut aminos.
  • Note 3: Nutty, rich, and nuanced, I highly recommend just a little bit of (preferably toasted or roasted--look for sesame oil with this label) sesame oil. If you’re avoiding oil, double up on the tahini.
  • Note 4: This is not at all a standard or authentic addition, however I feel that it gives the sauce more body so I like to add it. Feel free to omit it or double the sesame oil.
  • Cook Time: 15 minutes
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Asian, Chinese

Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Refined Sugar-Free, Can be Soy-Free, Lo Mein, Asian, Chinese