Vegan Lo Mein (Serves 3–4)

Ingredients

Noodles

• 12 oz (340 g) lo mein noodles
  Substitute: spaghetti, linguine, or fresh wheat noodles

Vegetables

• 1 tbsp neutral oil (canola, avocado, or peanut)

• 1 small onion, thinly sliced

• 3–4 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 1 cup mushrooms (shiitake, cremini, or button), sliced

• 1 cup napa cabbage or green cabbage, shredded

• 1 medium carrot, julienned

• 1 bell pepper, thinly sliced

• 1 cup snow peas or snap peas

• 3–4 scallions, sliced (white and green separated)

Protein (optional)

• 7 oz (200 g) extra-firm tofu, pressed and sliced
  Alternatives: seitan, soy curls, edamame, or tempeh

Lo Mein Sauce

Whisk together:

• 1/4 cup soy sauce or tamari

• 1 tbsp dark soy sauce (optional, for color and depth)

• 1 1/2 tbsp maple syrup or sugar

• 1 tbsp sesame oil

• 1 tbsp rice vinegar

• 1/2 cup vegetable broth or water

• 1 tsp cornstarch (optional, for thicker sauce)

• 1/4 tsp white or black pepper

Instructions

1. Cook the noodles

• Bring a pot of well-salted water to a boil.

• Cook noodles until just al dente.

• Drain and rinse briefly with cold water.

• Toss lightly with a few drops of oil to prevent sticking.

2. Prepare the tofu (optional)

• Heat a skillet over medium-high heat with 1 tsp oil.

• Pan-fry tofu until golden on both sides.

• Remove from pan and set aside.

3. Stir-fry aromatics

• Heat a large wok or skillet over high heat.

• Add oil, then onion and scallion whites.

• Stir-fry 1–2 minutes until softened.

• Add garlic and ginger; cook 30 seconds until fragrant.

4. Cook vegetables

• Add mushrooms first and cook until moisture releases.

• Add carrots, bell pepper, cabbage, and peas.

• Stir-fry 2–3 minutes until tender-crisp.

5. Combine

• Add noodles and tofu to the pan.

• Pour sauce evenly over everything.

• Toss continuously for 1–2 minutes until noodles are well coated and glossy.

6. Finish and adjust

• Stir in scallion greens.

• Adjust seasoning to taste with soy sauce, sugar, vinegar, or broth.

Tips and Variations

• Use high heat and constant tossing for best texture.

• Avoid overcrowding the pan; cook in batches if needed.

• If noodles stick, loosen with broth instead of oil.

• For extra umami, add mushroom powder or vegan oyster sauce.

• Make it spicy with chili crisp or sambal.

• For gluten-free, use rice noodles and tamari.

• For oil-free, sauté with vegetable broth.