Vegetable Lo Mein

This Vegetable Lo Mein is an authentic family recipe made with silky noodles stir-fried with bok choy, cabbage, carrots and red bell peppers paired with a savory Asian-inspired sauce! So easy to make at home in under 30 minutes in just one pan. Gluten-free and includes grain-free, low carb, keto, vegan and paleo options.

Course Main Course

Cuisine Asian, Chinese

Keyword easy asian noodles, lo mein recipe, vegetable lo mein

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 4 servings

Calories 372 kcal

Author Kelly

Ingredients

For the Lo Mein:

6 ounces dry lo mein noodles , for grain-free diets these can be swapped with Jovial Grain-Free Cassava Spaghetti Pasta, Cappello's Grain Free Spaghetti Almond Flour Pasta , Cappelo's Grain Free Fettuccine Almond Flour Pastaor Palmini Noodles made from Hearts of Palm Pasta. You can also use Shirataki/ Konjac noodles. These noodles from Miracle Noodleare what we like to use. Spiralized vegetable noodles work, too, like cooked spaghetti squash or these zucchini noodles.
3 Tablespoons cooking oil , divided
2 garlic cloves minced
1/2 teaspoon minced fresh ginger
1 red bell pepper cut into thin strips
1/3 cup shredded carrots
1/2 cup bok choy , cut into strips
1/4 cup shredded red cabbage OR swap with an other vegetables
salt and black pepper to taste

For the Sauce:

1/3 cup coconut aminos , can sub with gluten free tamari or regular soy sauce if not following a gluten free diet
3 Tablespoons vegan oyster sauce , use this Homemade Vegan Oyster Sauce OR this storebought Vegan Oyster Sauce - sub with Primal Kitchen's No Soy Teriyaki Sauce for paleo / Whole30 or regular oyster sauce if no dietary preferences
1 tablespoon apple cider vinegar , may sub with rice wine vinegar if not Whole30/paleo/keto.
2 teaspoons coconut sugar , if you want to make this sauce keto, then sub with granulated monk fruit sweetener or use apple juice or homemade date paste for Whole30
2 teaspoons sesame oil
2 Tablespoons arrowroot powder , can substitute with corn starch if no dietary concerns or with 1/2 tsp xanthan gum for low carb / keto
2/3 cup water , plus more as needed to thin out sauce
1 teaspoon Red Boat fish sauce optional, but if you already have it in your pantry, give it a try - it adds that extra rich umami flavor - for vegetarian sub with Miso paste OR Vegan Fish Sauce
1/2 teaspoon dark soy sauce , optional & only if you have it in your pantry - it adds extra richness and darker color. Leave out for paleo / whole30
1-2 teaspoons chili garlic paste , red pepper chili flakes or Sriracha sauce - optional or to taste

Instructions

Cook noodles according to package directions. Drain and set aside.
While the noodles are cooking, whisk together all the ingredients for the sauce. Set aside.
Heat 1 tablespoon oil in a large non-stick wok or skillet on medium-high heat. Add garlic and ginger and cook for 30 seconds, until fragrant. Add red peppers, carrots, bok choy and cabbage and cook for 1-2 minutes, until tender crisp.
Add drained noodles back into the same pan. Pour the sauce over noodles, toss and coat well, using tongs. Turn the heat high to allow the sauce to bubble and thicken and add more water if the sauce is too thick. Season with salt and black pepper. Toss again and serve immediately and sprinkle with green onions and sesame seeds if desired.
For meal prep, divide the noodles into separate lunch containers.

Recipe Notes

Double the sauce recipe for extra saucy noodles

Nutrition Facts

Vegetable Lo Mein

Amount Per Serving (1 serving (1/4 recipe))

Calories 372 Calories from Fat 99

% Daily Value*

Fat 11g17%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 5g6%

Protein 18g36%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.