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Chewy and tender noodles coated with homemade Lo Mein sauce and served with mushrooms and pak choi! This Chinese-inspired noodle dish comes together in 15 minutes and tastes just as good as takeout!

Vegetable Lo Mein with mushrooms and pak choi on a plate.

⭐️ Why You Should Try It

  • One pan and minimal ingredients. This recipe requires ingredients you probably already have in your pantry, plus a few veggies. It’s also versatile, so it’s a great way to use those leftover veggies sitting in your fridge.
  • Ready in just 15 minutes. Why order takeaway when you can get AMAZING Lo Mein straight from the comfort of your home in no time?! This noodle stir-fry is perfect for weeknight dinners.
  • Loaded with flavor. The homemade Lo Mein sauce tastes lovely and is really the star of this recipe. It’s salty, a bit sweet, and packed with umami.

📘 What Is Lo Mein

Lo Mein is a Chinese dish that consists of stir-fried noodles, vegetables, and some protein tossed in a sweet and salty sauce. “Lo Mein” translates to “stirred noodles” in Cantonese.

Ingredients like pak choi, garlic, mushrooms, and noodles.

🥬 Ingredient Notes

Here is what you will need:

  • Noodles – Basically, any long and thin noodles will work. I used fresh homemade ramen noodles, but spaghetti or linguine will also work.
  • Garlic and green onions
  • Veggies – I went with mushrooms and pak choi, but feel free to add extra vegetables like bell peppers, carrots, snow peas, etc.
  • Oyster sauce – The oyster sauce brings sweetness, saltiness, and gives the sauce a thicker consistency. You can use store-bought vegan oyster sauce or check this post to learn how to make vegan oyster sauce from scratch.
  • Soy sauce – We are using a combination of regular soy sauce and dark soy sauce. The latter adds color to the noodles, bringing a dark orange color and a subtle caramel flavor.
  • Sugar – To balance with the saltiness. You can use granulated sugar, coconut sugar, or even maple syrup.
  • Chinese cooking wine – Optional, Shaoxing wine helps create a deeper and more complex flavor. Feel free to omit it if you don’t have it on hand.
  • Sesame oil – Use toasted sesame oil to add a nutty and toasty flavor.
Stirring Lo Mein sauce in a small bowl.

🍜 How to Make It

  1. Prepare the sauce: in a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, sugar, toasted sesame oil, and Chinese wine if using.
  2. Sauté the aromatics. Sauté the garlic and green onions for a couple of minutes.
  3. Add the vegetables. Add the mushrooms and pak choi and sauté for 3-5 minutes.
  4. Cook the noodles. In the meantime, cook the noodles according to the package instructions and drain them.
  5. Combine. Add the cooked noodles to the pan and pour in the sauce. Toss to coat and cook for 1 more minute.
  6. Serve and enjoy!
Green onions and mushrooms in a pan.

📔 Tips

  • Add your protein of choice. Add tofu, vegan chicken, tempeh, or even seitan sliced into thin strips for a more filling meal.
  • Use the vegetables you have on hand. No pak choi? No problem! You can use whatever vegetables you have in your fridge. Carrots, bell peppers, broccolini, snow peas, etc.
  • Do not overcook the noodles (or the vegetables). You want the noodles to stay chewy and al dente. The same goes for the vegetables; they should keep some crunchiness.
  • Toss well. Use two wooden spoons or spatulas to thoroughly toss the noodles with the sauce until they have absorbed most of it.
Noodles, mushrooms, and pak choi in a pan.

💬 FAQ

Which type of noodle works best for this recipe?

I recommend using fresh noodles for the best texture and flavor. However, dried spaghetti, linguine, or ramen noodles will also work.

Is this Lo Mein recipe spicy?

No, this recipe is not spicy at all.

How long does this Lo Mein keep?

This Lo Mein will keep for up to 3 days in the refrigerator. Reheat gently on the stovetop with a couple of tablespoons of water and a splash of soy sauce.

Vegan lo mein in a skillet.

I hope you are going to love this quick and easy vegan Lo Mein! It’s satisfying, rich in flavor, and perfect for busy weeknights!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Vegetable Lo Mein with mushrooms and pak choi on a plate.
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Recipe

Vegetable Lo Mein

5 from 2 votes
Author: Thomas Pagot
Chewy and tender noodles coated with homemade Lo Mein sauce and served with mushrooms and pak choi! This Chinese-inspired noodle dish comes together in 15 minutes and tastes just as good as takeout!
Prep Time : 5 minutes
Cook Time : 10 minutes
Total Time : 15 minutes
Servings 3 servings
Calories 266 kcal

Ingredients
 

Lo Mein Sauce

Stir-Fry

  • 2 tbsp oil
  • 2 cloves of garlic minced
  • 1 stalk of green onions minced
  • 3-4 mushrooms sliced
  • 1 small pak choi chopped
  • 10 ounces fresh noodles

Instructions
 

Lo Mein Sauce

  • In a small bowl, whisk together all of the ingredients. Set aside.

Stir-Fry

  • Heat the oil in a large non-stick skillet. Once hot, add the garlic and chopped green onions. Sauté for 2 minutes.
  • Add the mushrooms and pak choi and sauté for 3-5 minutes.
  • In the meantime, cook the noodles: Bring a large pot of water to a boil. Once boiling, add the noodles according to the package instructions. Note: if using fresh noodles, cook for about 2 minutes.
  • Drain the noodles and add them to the skillet. Pour in the sauce and toss to coat. Cook for one more minute and serve immediately.

Notes

  • Add your protein of choice. Add tofu, vegan chicken, tempeh, or even seitan sliced into thin strips for a more filling meal.
  • Use the vegetables you have on hand. No pak choi? No problem! You can use whatever vegetables you have in your fridge. Carrots, bell peppers, broccolini, snow peas, etc.
  • Do not overcook the noodles (or the vegetables). You want the noodles to stay chewy and al dente. The same goes for the vegetables; they should keep some crunchiness.
  • Toss well. Use two wooden spoons or spatulas to thoroughly toss the noodles with the sauce until they have absorbed most of it.

Nutrition

Serving: 1 serving | Calories: 266 kcal | Carbohydrates: 38.7 g | Protein: 1.6 g | Fat: 10.7 g | Saturated Fat: 1.3 g | Sodium: 892 mg | Potassium: 155 mg | Fiber: 1.5 g | Sugar: 4.7 g | Calcium: 30 mg | Iron: 1 mg
Course : Dinner, Lunch
Cuisine : Asian, Chinese
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

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This looks great! What noodles did you use for this dish? I have a difficult time finding lo-mein or thick noodles. Most are thin, and don’t hold up as well with veggies and sauce. They are better suited to soups.

I am going to try this, but any suggestion for the noodles you used would be very helpful.

Thank uou!

Thank you, Thomas! I was going to make the ramen noodles this weekend, but huge power-outage so probably next weekend. I am making this recipe to go with it! Can’t wait to try them both!

5 stars
We enjoyed this one- and it fixed a noodle craving! We added air fried tofu and roasted peanuts. I made one dish with store bought noodles and another with zucchini noodles. I added some tapioca flour in the sauce to thicken it a bit.

(I love that you have homemade noodles and oyster sauce recipes included. We didn’t use homemade noodles or get around to making the oyster sauce but will try another time. I did just add some mushroom seasoning to mimic the oyster sauce.)

5 stars
Just tried your noodles recipe. Excellent vegan recipe. Thank you for sharing!