Vegetable Lo Mein

Name: Vegetable Lo Mein
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 8 oz dried lo mein noodles (vegan, egg-free); 2 tbsp vegetable oil; 4 garlic cloves, minced; 2 tsp fresh ginger, minced; 2 cups napa cabbage, thinly sliced; 1 cup carrots, julienned; 1 red bell pepper, thinly sliced; 1 cup snap peas, trimmed; 3 tbsp soy sauce; 2 tbsp hoisin sauce; 2 tsp toasted sesame oil; 2 tsp rice vinegar; 4 green onions, sliced

Soft egg-free lo mein noodles tossed with colorful vegetables in a sweet and savory soy-based sauce. A quick, crowd-pleasing vegan noodle dish ready in under 30 minutes.

30 minEasyServes 4380 cal/serving

ChineseLunchStovetopVeganVegetarianPork-Free

Ingredients

8 oz dried lo mein noodles (vegan, egg-free)
2 tbsp vegetable oil
4 garlic cloves, minced
2 tsp fresh ginger, minced
2 cups napa cabbage, thinly sliced
1 cup carrots, julienned
1 red bell pepper, thinly sliced
1 cup snap peas, trimmed
3 tbsp soy sauce
2 tbsp hoisin sauce
2 tsp toasted sesame oil
2 tsp rice vinegar
4 green onions, sliced

Instructions

1

Cook 8 oz dried lo mein noodles (vegan, egg-free) according to package instructions. Drain, rinse with cold water, and toss with a little oil to prevent sticking. Set aside.
2

In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 2 tsp toasted sesame oil, and 2 tsp rice vinegar. Set aside.
3

Heat 2 tbsp vegetable oil in a large wok or skillet over high heat. Add 4 minced garlic cloves and 2 tsp minced fresh ginger and stir-fry for 30 seconds until fragrant.
4

Add 1 cup julienned carrots and 1 thinly sliced red bell pepper and stir-fry for 2 minutes.
5

Add 2 cups thinly sliced napa cabbage and 1 cup trimmed snap peas and stir-fry for another 2 minutes until vegetables are crisp-tender.
6

Add the cooked noodles to the wok. Pour the sauce over everything and toss vigorously with tongs for 2 minutes until the noodles are coated and heated through.
7

Remove from heat, toss with 4 sliced green onions, and serve immediately.

Questions

Can I make Vegetable Lo Mein gluten-free?

Yes. The gluten in this entry is 8 oz dried lo mein noodles (vegan, egg-free), 3 tbsp soy sauce, 2 tbsp hoisin sauce. Swap the pasta for a gluten-free one, cooked a minute short of its package time; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Vegetable Lo Mein keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Vegetable Lo Mein?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Tea Eggs side
Smashed Cucumber Salad with Garlic salad
Cabbage and Glass Noodle Soup soup
Winter Melon and Goji Tea drink

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