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Vegetable Lo Mein The Ultimate in Vegan Chinese Food

Vegetable Lo Mein: The Ultimate in Vegan Chinese Food

Forget takeout! This vegan recipe for vegetable lo mein is packed with vegetables, uses gluten-free rice ramen noodles and a limited amount of oil for a healthy alternative to traditional lo mein. In addition to its healthy ingredients, this vegan Chinese food recipe is earth-friendly. Just think of all the takeout packaging you won’t have to throw away by making this vegan stir fry darling at home! 

Course Main Course
Cuisine Chinese
Keyword bagels and vegan cream cheese, easy vegan recipes, lo mein, noodle bowl, ramen noodle bowl, vegan chinese food, vegetable lo mein, veggie lo mein
Total Time 30 minutes
Servings 4 people

Ingredients

  • 15-20 shiitake mushrooms washed and sliced
  • 1/4 cup water
  • 2 tbsp high-heat, neutral tasting oil divided
  • 1 bunch broccolini washed and trimmed
  • 1/2 red pepper washed and sliced into bite-sized pieces
  • 1 small zucchini washed and spiralized
  • 1 small yellow squash washed and spiralized
  • 1 tsp table salt
  • 1 carrot washed and spiralized
  • 1 pkg Lotus Foods’ Organic Jade Pearl Rice Ramen Noodles™ 4 "cakes" or 1 "cake" per person
  • 1/4 cup tamari
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • green scallions sliced, for garnishment

Instructions

  1. Spiralize the carrots, zucchini and yellow squash. Set the carrots aside and put the zucchini and yellow squash in a colander. Sprinkle with 1 tsp of salt and allow to rest until ready to stir fry.

  2. Cook the Lotus Foods’ Jade Pearl Rice Ramen Noodles al dente according to package directions. Rinse with cold water to stop the cooking process. 

  3. Combine the soy sauce, maple syrup and toasted sesame oil in a small bowl. 

  4. Drain and pat the yellow squash and zucchini dry with a clean towel. It is important to remove as much moisture as possible. 

  5. Add the shiitake mushrooms and water to your wok (or a large, deep-sided skillet). Simmer until the water has cooked off. Add 1 tbsp of neutral oil and sauté the shiitakes until browned. Add the broccolini and red pepper. Sauté until the broccolini is bright green. Remove from the wok. 

  6. Add 1 tbsp of the oil and add in the cooked rice noodles. Toss gently as the noodles start to sear. 

  7. Push the rice ramen to the side and add the spiralized vegetables to the wok. Toss for a minute or so, allowing them to sear. Add the other cooked vegetables and toss in the sauce. Stir fry until hot. Serve immediately with green scallions.