This easy Vegetarian Lo Mein is done in under 20 minutes and is flavorpacked with umami veggies and the most amazing noodles and extra sesame lo mein sauce! We often need quick and easy dinners, and end up with something half or fully processed. This lo mein is definitely going to change that.
I do not miss meat at all in this recipe. I first thought I would, but trying to eat less meat I still went for it. And guess what – it is so flavorful and full of different textures, I didn’t think about that chicken at all. The mushrooms are absolutely necessary to achieve the fantastic umami and savory flavor, so if you don’t have that but do have chicken, I would definitely make it with chicken! Other than that this vegetarian lo mein is perfect as a Meatless Monday option!
What is in a Lo Mein Sauce?
I am loving the flavors in this vegetarian lo mein. The nutty sesame complements the umami noodles and mushrooms perfectly. My mouth is actually watering just by thinking about this lo mein sauce. It’s incredible that it’s only 4 ingredients in this lo mein sauce!
- Sesame oil
- Dark soy sauce
- Light soy sauce
Yup, that’s it!
What Noodles Do I Use for Lo Mein?
You can use whatever noodles you like the best. However, lo mein is usually made with egg noodles and I think it is super delicious. But to be honest, it’s not really egg noodles I use. I’ve used Koka Ezy-Cook Noodles which is just wheat flour and no eggs. They are so tender and yummy, and I buy it in bulk, so I always tend to use it. This is not sponsored in any way, just trying to help a fellow foodie out!
What is the Difference Between Lo Mein and Chow Mein?
I noticed a lot of people wondered about this question, so I’m putting in a little note on the differences. And quite frankly, all those foreign names can be really confusing!
- Lo Mein: Means tossed noodles. Noodles are boiled and soft. The noodles soak up the sauce.
- Chow Mein: Means fried noodles. Noodles are fried and crispy. Less saucy.
Both stir fry dishes originate from China and have many similarities, but the main difference is the preparation of the noodles.
Can You Make It Ahead of Time?
Really? Why should you? It only takes 20 minutes to make, and re-heating it would still take some time, so I don’t see the point. However, what you could prepare is chopping up the vegetables beforehand, to make it ultraa quick to make.
I don’t think noodles are the best thing to re-heat. So I wouldn’t really choose this as a meal-prep option or make ahead lunch, and much rather save it for when I get home and only have 20 minutes until my hungry belly is opting for that potato chip bowl. Because we all know that that day is probably like, every day.
How to Make this Super Easy Vegetarian Lo Mein in Under 20 Minutes
Mix all the sauce ingredients together. Cook noodles as package instructions. Drain them and coat in a little sesame oil or other oil for them to unstick to each other. Set aside while we make our veggies. Cut the vegetables just as you like or as I describe in the ingredients list.
In a large skillet, on medium high heat, pour a little neutral oil in. Add in garlic and ginger and sauté until aromatic, about 1 minute. Add all the other vegetables – except for the green parts of the green onion – and cook until tender. Around 6 minutes, depending a little on the size you chose. Sprinkle with pepper. You can also wait with the cabbage until just the last minute of sautéing to have more crunch.
Add mirin or white wine to the pan to deglaze it. Add in the cooked noodles and the sauce and give it a mix, to make sure the noodles are warm before serving. Sprinkle with green onions and sesame seeds if desired. Enjoy this better than takeout lo mein!
And that’s it! I hope you’ll like it as much as I do. Next up is trying to make a perfect chow mein recipe. Meanwhile, check out other quick dinners below.
Other quick dinners:
- Easy Rosemary Sun-Dried Tomato Pasta
- Healthy Halloumi Quinoa Salad with Garlic Vegetables
- Skinny Thai Chicken Noodle Soup
I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
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Easy 20 Minute Vegetarian Lo Mein
Lo Mein Sauce
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
Vegetarian Lo Mein
- 8.5 oz noodles e.g. ramen noodles or egg noodles 240g
- 1 tbsp oil e.g. canola or sesame
- 2 tbsp ginger minced or finely chopped
- 1 tbsp garlic minced
- 1 red chilli for heat leave in the seeds, finely chopped
- 2 cups mushrooms e.g. champignon chopped into quarters. 150-200g
- 2 cups cabbage cut into strips. 200g
- 3/4 cup broccoli cut into small florets. 100g
- 1 carrot cut into matchsticks
- 1/2 red bell pepper chopped, optional
- 3 green onions separate white and green parts
- 1 tbsp mirin or white wine, sherry
- sesame seeds for garnish, optional
- Make the sauce: Mix all the sauce ingredients together.
- Cook the noodles: Cook the noodles according to package instructions. Drain them and coat in a little sesame oil or other oil for them to unstick from each other. Set aside.
- Prep the vegetables: Cut them as you like or as I described in the ingredients list.
- Cook the vegetables: In a large skillet, on medium high heat, pour a little neutral oil in. Add in garlic and ginger and sauté until aromatic, about 1 minute. Add all the other vegetables - except for the green parts of the green onion - and cook until tender. Around 6 minutes, depending a little on the size you chose. Sprinkle with pepper. You may also wait with the cabbage until the last minute of sautéing to have more crunch.
- Deglaze and mix: Add mirin or white wine to the pan to deglaze it (to get the flavorful brown bits from the pan into the sauce). Add in the cooked noodles and the sauce and give it a mix, to make sure the noodles are warm before serving.
- Serve: Serve warm and sprinkle with green onions and sesame seeds, if desired.