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This quick and simple, 20-Minute Veggie Lo Mein Bowl is ideal when you need a healthy vegetarian or vegan dinner idea!

20-Minute Vegan Lo Mein Bowl

This easy vegetable lo mein is so colourful, loaded with carrots, broccoli, snow peas, bell peppers, and mushrooms. It’s a healthy stir fry the entire family will love. If you need to add some protein, sauté some tofu, air fryer shrimp, or chicken so as to add to the dish. Some more of my favorite noodle stir fry recipes are this Chicken Zoodle “Lo Mein”, Soba Noodle Veggie Stir Fry, and Spicy Hearts of Palm Noodle Stir Fry with Ground Chicken.

I’m sharing this recipe from Brittany Mullins’ latest cookbook, Mostly Veggies: Easy Make-Ahead Meals for Healthy Living. Her book has all the things from chia puddings and protein smoothies to butternut squash enchiladas and cobb salads, plus 4 weekly meal plans. I polled lots of you on my Instagram, and this vegan lo mein recipe from her book was asked about probably the most. Here’s what she said about it in her book:

“Growing up, my go-to order from my local Chinese takeout restaurant was all the time lo mein, but I hadn’t had it in years…until I started working on this recipe. Lo mein is a Chinese noodle dish that comes together quickly with vegetables, protein, and a sesame oil–based sauce. The noodles are fully cooked and tossed right into a wok or skillet with stir-fried vegetables and sauce. Egg noodles are traditionally used, but we’re using whole-wheat spaghetti noodles to spice up the nutrition a bit. That said, the star of the show here is the plethora of vegetables. They carry an array of color, nutrition, and crunch to this dish. My favorite is the broccoli since the florets absorb an excellent amount of sauce and get so flavorful.”

Is veggie lo mein healthy?

This vegetable lo mein recipe is far healthier than takeout. One bowl is barely 335 calories with 16 grams of protein and 12 grams of fiber. Plus, it’s a improbable source of vitamins and minerals from all of the veggies.

What’s vegetable lo mein fabricated from?

• Noodles: You’ll be able to really use any noodle, but whole-wheat spaghetti adds extra fiber.
• Mushrooms: Stem and thinly slice shiitake mushrooms.
• Bell Pepper: Any color bell pepper will work when you don’t have red.
• Carrots: Grate carrots until you may have a cup.
• Garlic: Mince three garlic cloves.
• Broccoli: Chop three cups of florets.
• Snow Peas: You’ll be able to substitute sugar snap peas when you prefer.
• Salt to season the veggies
• Green Onions sliced for garnish
• Vegetable Lo Mein Sauce: That is where you get all the flavour. Reduced-sodium soy sauce or gluten-free tamari, grated fresh ginger, honey or maple syrup to make it vegan, toasted sesame oil and sriracha.

The best way to Make Veggie Lo Mein Bowls

• Pasta: Boil a big pot of salted water and cook the spaghetti until just shy of al dente and drain. You wish the noodles to be slightly under-cooked.
• Sauce: Whisk all of the sauce ingredients in a bowl while the spaghetti cooks.
• Stir Fry: Heat the oil in a big skillet or wok over medium-high heat. Add the mushrooms, bell pepper, carrots, and garlic and cook, stirring incessantly, until tender for a number of minutes. Add the broccoli and snow peas, season with salt, and cook for one more two to a few minutes.
• Finish: Add the noodles and sauce to the skillet and toss with the vegetables. Taste and season with more salt if needed. Divide the lo mein into 4 bowls and garnish with green onions.

The best way to Meal Prep Lo Mein

Veggie lo mein will last within the refrigerator for as much as 5 days in an airtight container, so it’s great to cook prematurely for straightforward meals throughout the week. Divide the dish into 4 meal prep containers and reheat for a minute or two within the microwave or on the stove until warm.

Variations

• Lo Mein Noodles: Authentic lo mein is made with egg noodles, which you might also use on this recipe, but really any long noodle will work.
• Mushrooms: Swap shiitakes for baby bellas or white button mushrooms, or skip them when you don’t like mushrooms.
• Fresh Vegetables: You should utilize almost any vegetable on this lo mein recipe. When you’re missing one, swap it with something else. Cauliflower florets, bok choy, water chestnuts, sliced onions, or bamboo shoots could be good.
• Protein: Add some stir fried tofu, scrambled eggs, shrimp, or chicken to extend the protein and make it more filling.
• Low Sodium Soy Sauce: When you’re gluten-free, use reduced-sodium tamari or coconut aminos, which can be Whole30-compliant and soy-free.
• Spiciness: Depending in your spice preference, you’ll be able to add roughly sriracha.

More Healthy Takeout Recipes You’ll Love

Prep: 5 mins

Cook: 15 mins

Total: 20 mins

Yield: 4 servings

Serving Size: 1 /4 of recipe

• Bring a big pot of salted water to a rapid boil. Cook the spaghetti until just shy of al dente, 8 to 12 minutes, then drain. You wish the noodles to be slightly under cooked.

• While the spaghetti cooks, whisk together all of the sauce ingredients in a bowl.

• Heat the oil in a big skillet or wok over medium-high heat. Add the mushrooms, bell pepper, carrots, and garlic and cook, stirring incessantly, until tender, 3 to 4 minutes. Add the broccoli and snow peas and toss to mix. Season the vegetables with the salt and cook for one more 2 to three minutes.

• Add the noodles and sauce to the skillet and toss to mix with the vegetable mixture. Taste and add more salt, if desired.

Last Step:

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Serve Immediately: Divide the lo mein evenly into 4 bowls. Garnish with green onions and serve warm.
Meal Prep: Divide the lo mein evenly into 4 meal prep containers and garnish with green onions. When able to serve, follow the reheat instructions.
Store: Within the refrigerator for as much as 5 days.
Reheat: Heat the lo mein within the microwave 1 to 2 minutes or on the stove top until warm.

Serving: 1 /4 of recipe, Calories: 354 kcal, Carbohydrates: 60.5 g, Protein: 13.5 g, Fat: 9 g, Saturated Fat: 1.5 g, Sodium: 1043.5 mg, Fiber: 9.5 g, Sugar: 11.5 g