Vegan Vegetable Lo Mein

This vegetable lo mein dish is quick, easy, and delicious. When debating between ramen or lo mein for dinner, we often turn towards this heartier, salty, and savory veggie-packed dish.

With carbs from the lo mein noodles, fiber and nutrients from the veggies, protein from the edamame, and plenty of flavor from the sauces and seasonings, this dish is both delicious and balanced!

If you don’t want to hurt your wallet with takeout but want the flavors, this will become your go-to meal. It makes enough for 2-3 servings, so if you’re cooking for one you’ll have meals for days!

Ingredients

  • 1 bundle lo mein noodles
  • 1 to 1.5 cups cooked & shelled edamame (frozen or fresh)
  • frozen stir fry vegetables (or fresh! My package had broccoli, carrots, pepper, water chestnuts, and snap peas)
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 tsp sesame oil
  • 2 tbsp soy sauce
  • 2 tsp rice vinegar
  • 1-2 tsp gochujang, optional

Directions

  1. Cook lo mein noodles according to package directions. Boil frozen edamame with the noodles to soften.
  2. Heat oil medium pan over med heat. Add garlic and ginger, sautéing for 1-2 minutes.
  3. Add vegetables and sauté until lightly browned and softened (if using frozen, you may want to them steam first to soften)
  4. Toss veggies with a splash of soy sauce.
  5. Add cooked noodles and edamame to the pan. Mix in soy sauce, rice vinegar, and gochujang.
  6. Let cook until sauce thickens and becomes slightly sticky.
  7. Serve!