Easy Vegan Lo Mein with Soba Noodles. Ready in 20 minutes. Clean out the fridge Vegetable Lo Mein Recipe with Soba Wheat Noodles. Use any noodles of choice. Nut-free Recipe. Easily made gluten-free with buckwheat, rice or other gf noodles. Pin this post. Jump to Recipe
One pot meals that come together in a jiffy work out really well on a day you forget all about dinner and realize that you have 15 minutes to get things to the table. Technically, this is a 2 pot meal with the noodles boiling in one, and may take 20 to 25 mins. But hey, it is super easy, delicious and cleans out the fridge!
Put your noodles in a large pot to boil and cook. Chop up the veggies. Cook the veggies to preference, add the sauce mixture and the noodles. Toss like a pro, or not and serve. Of course I add a green chile, black pepper and cayenne to amp up the heat. Black pepper adds a great flavor profile too. Adjust the heat to preference. This Veggie Lo mein makes a great light dinner or side. Add some crisped or baked tofu if you like. I use buckwheat wheat soba noodles which are quite filling. Use gluten-free noodles of choice to make this gf.
More quick meals
- One Pot Peanut Sauce Noodles. GF
- Tofu Broccoli Bok choy Stir fry with Garlic Sesame sauce and soba noodles
- Sweet And Sour Chickpeas and Broccoli GF
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF Soy-free
How to Make Easy Lo Mein
- Use veggies that you have on hand
- Some noodles can have eggs, so heck ingredients before using. Many noodles are accidentally vegan and can be used easily in the recipe.
- Add more of the flavorings if adding more veggies.
- Add some crisped or baked tofu or edamame to make into a hearty meal.
Vegan Vegetable Lo Mein with Soba Noodles
Ingredients
- 6 to 8 oz (170 to 225 g) vegan soba noodles or Brown rice Pad thai noodles or other similar noodles or pasta
Sauce:
- 3 tbsp soy sauce use certified gf if needed
- 1 to 2 tsp sesame oil
- 1 tsp sugar
- 1 tbsp minced ginger
Veggies:
- 4 cloves of garlic finely chopped
- 1/2 (0.5 ) small onion thinly sliced
- 1 green chile thinly sliced
- 2 to 3 cups (300 to 450 g) of veggies like sliced bell pepper, mushrooms, broccoli, snow peas, julienned carrots, chopped spinach or chard etc.
- salt, black pepper, red pepper flakes to taste
Instructions
- Cook the noodles according to instructions. Bring a pot of water to a boil. Add the noodles and cook for the time mentioned on the package.
- In a bowl combine the soy sauce, sesame oil, sugar and ginger. Mix well and set aside.
- Heat oil in a large skillet over medium heat. Add onions, garlic, chile, bell peppers and mushrooms and cook for 4 minutes. Stir occasionally.
- Add the broccoli and other veggies if using and a dash of salt and black pepper and cook for another 3 to 4 minutes or until mushrooms are golden brown.
- Add the sauce, cooked noodles to the skillet and mix in. Adjust heat if needed. I usually add a sprinkle of pepper flakes or sriracha and a good dash of freshly ground black pepper. Serve.
Video
Notes
Nutrition
Reading/Watching for the week:
The incredibly sad and tortured life on animals in the circus Industry. Chinese circus training involves hanging bear cubs by the rope on their necks to train them to walk upright, constant deprivation, torture and intimidation. Please do not support any kind of circuses. I can never fathom how it can be fun to watch animals who look scared and scarred, do unnatural acts.
Chelsey Crafts says
July 26, 2016 at 6:28 pmMmm! Stir-fries are the best for cleaning out the fridge..and so yummy too.
Richa says
July 27, 2016 at 10:41 pmyup totally!
Margaret @ Veggie Primer says
July 27, 2016 at 6:37 amI keep meaning to try making lo mein. You’ve inspired me!! Thanks! 🙂
Richa says
July 27, 2016 at 10:41 pmI know right. I had planned to make some for the blog since forever.
Cassie says
July 29, 2016 at 4:18 pmEasy recipes like these make healthy cooking so wonderful and possible for everyone! Buckwheat soba is one of my favorite types of noodles!
Richa says
July 29, 2016 at 7:12 pmI love soba noodles too. they work so well in many recipes.
Desiree says
July 30, 2016 at 10:03 amI just made this and it was a hit! Thanks for the recipe. Very flavorful 🙂
Richa says
August 15, 2016 at 12:36 amAwesome!
Rhonda says
August 3, 2016 at 2:47 amIncredibly sad reading/viewing re circus animals. Great to expose it though and hopefully one day things will change as more people become aware. Tasty looking recipe too, thanks.. Will definitely be giving it a go one Friday night soon when I can’t be bothered doing anything too complicated 🙂
Richa says
August 3, 2016 at 2:23 pmI truly hope things will change soon!
Wendy MacKenzie says
August 19, 2016 at 12:09 pmHi Richa!
I discovered you through Purple Carrot (Mango Curry Tofu dish). I actually used your recipe instead of the Purple Carrot version (we are rice-d out these days!). I bought your cookbook this week and cannot wait to dive in!
Question for you: do you post any of the nutritional information for your recipes?
Many thanks,
Wendy
Richa says
August 19, 2016 at 2:20 pmHi Wendy,
yay! so glad you found me and bought the book! I don’t post nutritional info on the blog. I havent found any widget that provides accurate enough information. So i will have to manually use the online tools and the usda database to calculate it myself. I don’t have the bandwidth to do that right now. I might eventually be able to hire someone to do it. I am also talking to my publisher to have the info in mt second book since they might have experienced staff already for that.
Thanks
Richa
Cindy says
October 30, 2016 at 2:05 amI just made this and it was delicious!! So yummy!
Andreas says
January 11, 2017 at 6:11 pmHi, I just made this today for my Bento and for my wife’s dinner. It was really easy to make and tastes delicious. I added some baked Tofu and some fresh coriander.
Bought your book and really love it. Also compliments on your blog.
Richa says
February 15, 2017 at 8:59 pmThanks!
Satya says
January 20, 2017 at 8:30 amMmmmmm…. this was really good, made it last night. So fast. So satisfying. I added a 1/4 tsp of sriracha into the sauce mix, as you suggested, no leftovers :-((
Thank you!
Satya
Richa says
January 20, 2017 at 10:59 am🙂 thats a good thing right. Double the recipe!
Diana says
April 30, 2017 at 12:42 pmWonderful dish! Simple, fast and simply delicious! This will be on my menu more often!
prabh says
August 23, 2017 at 2:58 amGreat website! Ive always had trouble making different vegan dishes this website is great! is there any youtube videos on how to cook these recipies?
Richa says
September 10, 2017 at 12:29 amYes, you can find some recipes on my youtube channel https://www.youtube.com/veganricharecipes
Reece says
September 26, 2017 at 3:21 pmHusband said “this might be the best meal you’ve made for me, I love this – it’s so flavorful!!” I used rice noodles and frozen vegetables stir fry. This was our Day 1 making vegan dishes – so I’m glad it was a hit!
Richa says
September 26, 2017 at 3:47 pmoh wow! thats awesome! here are more easy 1 pot meals http://www.veganricha.com/2016/06/vegan-dinner-recipes.html
Teniah says
March 15, 2018 at 11:27 pmAnother fabulous recipe! This was so easy to make and absolutely delicious. I probably doubled the vegetable amount, but it still had plenty of sauce so it was great. Thanks so much.
Richa says
March 16, 2018 at 12:14 amawesome!
Isabel says
June 24, 2019 at 11:00 amTried this and loved it! Super easy & delicious, and a great way to get in some extra veggies 🙂
Nat says
June 25, 2019 at 7:26 amMade this for dinner last night, it was so tasty and easy! I used what veggies I had on hand, bok choy, carrots, onion, king oyster mushroom, edamame and left over TVP. Thank you for a quick meal and easy to follow directions !
Maddy says
May 5, 2020 at 12:47 pmThis is my new favourite recipe! Great combination of flavours and love how easy it was to make.
Vegan Richa Support says
May 5, 2020 at 2:13 pmPerfect! Thanks