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.

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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