This Vegetable Lo Mein that can be made all in the slow cooker meal is flavorful and versatile. It’s so much easier and healthier than take-out!
One of the most popular recipes on my site is this Slow Cooker Chicken Lo Mein dish I shared last year. At the time, I had no idea it would become a reader favorite or pinned over a million times.
I received so many requests from my readers for A vegetarian version —> I’ve now included several options to keep the sauce vegetarian safe.
If you don’t have a slow cooker or would rather make this on your stove top, please refer to my Easy Chicken Lo Mein which I make in a large skillet on the stove top.
Lo Mein, stir fried noodles and fried rice are dishes that I make all the time whenever I want to use up any lingering ingredients from the fridge. It’s super easy to customize the add-ins to your liking so feel free to use whatever vegetables you have on hand or like instead.
For this particular recipe, I used extra firm tofu, red bell peppers, carrots, snow peas and frozen edamame.
The key element to this dish is the rich and savory sauce.
Here are a few of tips to note when making this dish:
1. I used hoisin sauce (instead of the Oyster Sauce I used in my chicken version) which you should be able to easily find in the International section of your local grocery store and even your local Target or Walmart. Please make sure to check the label to make sure the brand you buy is vegetarian safe if that is a concern. You could also make your own hoisin sauce if you want to be sure. Here are two recipes that I’ve found to make your own: Link 1 Link 2
2. Next, we can either use dried pasta (I used linguine) for the noodle portion or if you are trying to keep this gluten free or egg free be sure to use either gluten free pasta or rice noodles.
This vegetable lo mein makes an easy slow cooker meal that is flavorful and versatile.
- 1/2 cup low sodium vegetable broth
- 3 tablespoons hoisin sauce see notes
- 2 tablespoons low sodium soy sauce can substitute with gluten free tamari or coconut aminos
- 2 teaspoons honey can substitute with agave
- 1 teaspoon dark soy sauce can substitute with gluten free tamari or coconut aminos
- 1 teaspoon sesame oil
- 1/2 tablespoon mirin or Chinese cooking wine Shaoxing or dry Sherry
- 1/2 teaspoon red chili pepper flakes optional
- 2 garlic cloves minced
- 1/2 tablespoon fresh ginger minced
- 1 14-ounce package extra firm tofu
- 1/2 cup matchstick carrots
- 1 red bell pepper seeded, thinly sliced
- 1 cup snow peas trimmed
- 1/2 cup frozen edamame
- 2 cups fresh lo mein noodles or cooked spaghetti noodles (use gluten-free if necessary)
- 2 tablespoons cornstarch + 3 tablespoons cold water
- sesame seeds optional; for garnish
Spray inside of slow cooker with non-stick coating spray.
Whisk together all the ingredient for the sauce in the slow cooker. Add minced ginger and garlic. Add the entire block of tofu to the bottom of the slow cooker. Cook on low for 1-2 hours or high for 1 hour flipping halfway through.
Meanwhile, prepare noodles according to package directions, set aside.
Transfer tofu to flat surface and cut into cubes. Add tofu and remaining vegetables to slow cooker, cover and cook for 1 hour on high.
30 minutes before serving, add noodles into slow cooker. To thicken the sauce, whisk together cornstarch and water in a small bowl and stir into slow cooker. Allow sauce to cook and thicken on high for 30 minutes. Give everything a good stir to combine and coat with sauce.
Serve hot and garnish with sesame seeds, if desired.
Make sure hoisin sauce is vegetarian safe otherwise substitute with an equal amount of peanut butter and miso paste, or a homemade hoisin sauce recipe.
Source: Life Made Sweeter
Looking for more take-out favorites?
Slow cooker / Crockpot Chicken Lo Mein Noodles (a reader favorite that has been pinned over a million times)