Vegetable Lo Mein

Easy, homemade Vegetable Lo Mein with secret ingredient – hoisin sauce! We love this versatile, flavorful vegan meal!

Have you ever tried cooking with hoisin sauce? This recipe was my first experience and we absolutely loved it. If you’re not familiar with hoisin, it’s sort of like a thick, Chinese BBQ sauce. (YUM!) It brings great flavor and texture to this dish. I found the hoisin sauce and lo mein noodles in the Asian food aisle of our local grocery store. (If you can’t find lo mein noodles, simply substitute spaghetti or linguini.)

This is a wonderful recipe because it works with such a wide variety of vegetables. I listed some additional ideas below, so swap in whatever veggies you like and have on hand. We really love this dish, and my husband requests it often for his work lunch.

  • 8 oz. lo mein noodles (or spaghetti, linguini, rice noodles, etc.)
  • 1 small red onion
  • 1 yellow bell pepper
  • 1 carrot, julienned
  • 8 oz. mushrooms
  • 5 green onions
  • 3 garlic cloves
  • 1/4 cup hoisin sauce*
  • 1 Tbsp. tamari or soy sauce
  • 1 Tbsp. sesame oil, more for drizzling
  • Other add-ins: broccoli, bok choy, mung bean sprouts, baby corn, asparagus, celery, cabbage, spinach, snow peas, tofu, ginger
  • Optional toppings: cilantro, peanuts, cashews
  1. Cook noodles according to package instructions. Drizzle with sesame oil to prevent sticking if desired, and set aside.


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