20 Minute Veggie Lo Mein Bowl

20-Minute Vegan Lo Mein Bowl

Lo mein is known for its savory flavors, varied textures, and the ability to customize it according to personal preferences. This easy vegetable lo mein is so colorful, loaded with carrots, broccoli, snow peas, bell peppers, and mushrooms. It’s a healthy stir fry the whole family will love. It’s a versatile and satisfying dish that is often enjoyed as a main course in Chinese cuisine and is popular in many parts of the world as well. If you want to add some protein, sauté some tofu, air fryer shrimp, or chicken to add to the dish. Some more of my favorite noodle stir fry recipes are this Soba Noodle Veggie Stir Fry, and Spicy Hearts of Palm Noodle Stir Fry. I am sharing this recipe from Brittany Mullins’ latest cookbook, Mostly Veggies: Easy Make-Ahead Meals for Healthy Living. Her book has everything from chia puddings and protein smoothies to butternut squash enchiladas and cobb salads, plus four weekly meal plans. I polled many of you on my Instagram, and this vegan lo mein recipe from her book was asked about the most. Here’s what she said about it in her book:

What is lo mein?

Lo mein is a popular Chinese dish that consists of soft wheat noodles, typically stir-fried with various ingredients such as vegetables, meat, or seafood. The name “lo mein” translates to “tossed noodles” in Cantonese, which accurately describes the cooking technique used for this dish.

Is veggie lo mein healthy?

This vegetable lo mein recipe is much healthier than takeout. One bowl is only 335 calories with 16 grams of protein and 12 grams of fiber. Plus, it’s a fantastic source of vitamins and minerals from all the veggies.

What is vegetable lo mein made of?

Noodles: You can really use any noodle, but whole-wheat spaghetti adds extra fiber. Mushrooms: Stem and thinly slice shiitake mushrooms. Bell Pepper: Any color bell pepper will work if you don’t have red. Carrots: Grate carrots until you have a cup. Garlic: Mince three garlic cloves. Broccoli: Chop three cups of florets. Snow Peas: You can substitute sugar snap peas if you prefer. Salt to season the veggies Green Onions sliced for garnish Vegetable Lo Mein Sauce: This is where you get all the flavor. Reduced-sodium soy sauce or gluten-free tamari, grated fresh ginger, honey or maple syrup to make it vegan, toasted sesame oil and sriracha.

How to Make Lo Mein

How to Meal Prep Lo Mein

Veggie lo mein will last in the refrigerator for up to 5 days in an airtight container, so it’s great to cook in advance for easy meals throughout the week. Divide the dish into four meal prep containers and reheat for a minute or two in the microwave or on the stove until warm.

Variations

Lo Mein Noodles: Authentic lo mein is made with egg noodles, which you could also use in this recipe, but really any long noodle will work. Mushrooms: Swap shiitakes for baby bellas or white button mushrooms, or skip them if you don’t like mushrooms. Fresh Vegetables: You can use almost any vegetable in this lo mein recipe. If you’re missing one, swap it with something else. Cauliflower florets, bok choy, water chestnuts, sliced onions, or bamboo shoots would be good. Protein: Add some stir fried tofu, scrambled eggs, shrimp, or chicken to increase the protein and make it more filling. Low Sodium Soy Sauce: If you’re gluten-free, use reduced-sodium tamari or coconut aminos, which is also Whole30-compliant and soy-free. Spiciness: Depending on your spice preference, you can add more or less sriracha.