Easy Vegetable Lo Mein

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.



  • 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)


  1. 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.
  2. Bring a pot of water to boil and add soybean noodles, cook for 2-4 minutes, or as directed on package until just al dente. Strain and rinse with cold water.
  3. In a deep skillet add garlic, mushrooms and coconut oil. Cook on medium heat for 10 minutes, until softened.
  4. Thinly slice bell pepper and cut carrots jullienne style with a mandolin (alternatively, grate carrots with a box grater). Add bell pepper, carrots and cabbage to skillet and cook until slightly wilted (5-10 minutes).
  5. Add noodles to the skillet and pour in sauce. Toss everything to combine. Serve in bowls sprinkled with green onion and cilantro to top.

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Guest Blogger Hannah Sunderani

My name is Hannah and I started this blog to bring you plant-based recipes worth sharing. My recipes are intended for everyone to enjoy; whether you’re vegan, or simply trying to incorporate more plants into your diet. See all recipes by Hannah

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