This Vegan Lo Mein Tastes Just Like Your Favorite Take-Out
This vegetable lo mein dish tastes better than take-out | image/Vegan Guide to the Galaxy

Hi, my name is Briggitte and I’m addicted to Chinese takeout.

Seriously though, who doesn’t crave Chinese takeout throughout the week but wish it wasn’t so high in fat? I decided to head into my kitchen to try to recreate one of my favorite Chinese dishes, vegetable low mein, but without any oil and filled with a lot of good-for-you fresh veggies.

You could easily add cubed tofu to this dish or even seitan if you want to be extra fancy pants. This dish came out so well and made awesome lunch leftovers for the next few days!

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This Vegan Lo Mein Tastes Just Like Your Favorite Take-Out

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4

This Vegan Lo Mein Tastes Just Like Your Favorite Take-Out

This plant-based lo mein features napa cabbage and shiitake mushrooms | image/Vegan Guide to the Galaxy


  • 1 16oz package lo mein or fettuccine noodles of your choice
  • 1/2 cup napa cabbage (julienned)
  • 1/8 cup carrots (julienned)
  • 1/8 cup red onions (julienned)
  • 1/2 cup shiitake mushroom (julienned)
  • 3 Tbs mushroom stir fry sauce (available in the Asian food section)
  • 1/2 tsp pink sea salt
  • 1/2 tsp sugar
  • 1 tsp soy sauce (or more to taste)
  • 1/4 tsp white pepper
  • Scallions (julienned, for garnish)


  1. Bring a large pot of water to a boil and add your noodles.
  2. While the pasta is cooking, bring a sauce pan to medium heat and add your cabbage, carrots, and red onion.
  3. Add 1/4 cup of water to the pan and stir to help with sticking and steaming the veggies.
  4. After the veggies have cooked down slightly lower to medium-low heat and add the mushrooms, stir fry sauce, and seasonings to the pan and stir (add small amounts of water as needed to deglaze the pan).
  5. Add the cooked lo mein noodles and toss with the scallions.
  6. Serve hot and enjoy!

Looking for more recipes like this? This vegan tantan ramen (or Dandan ramen) is a Chinese-Japanese fusion noodle dish that brings together a creamy sesame flavor with the heat of chilies. It includes garlic, ginger, onions, pak choi, and tofu. Tahini, soy sauce, and brown rice miso paste also feature in the dish that is ideal for a cosy night in.

Need more Asian food in your life? We understand. This plant-based Asian sweet potato noodle recipe is the stuff of dreams. It’s colorful, low-carb, and is served in a peanut butter, sesame, and lime satay dressing. The recipe creator steams the vegetables to preserve vitamins and nutrients and also includes raw veg to bring some crunch to the meal.

For a simple yet tasty weeknight recipe, this vegan Thai stir-fry dish is bursting with flavor. With soba noodles, garlic-fried tofu, and maple syrup, it’s just as good, if not better, than Thai takeout. You could also swap out the soba noodles for spiralized veggies if you prefer.

You can make this vegan Singaporean chow mein in less than 30 minutes – win! It’s perfect for when you feel like takeout but want to save some coin. It’s packed with baby corn, red peppers, spring onions, and sugar snap peas, but feel free to trade these for your favorite veggies. This one-pot recipe is very versatile, it can served with hot sauce, tofu for extra protein, or sesame seeds for some crunch.

This recipe was republished with permission from Vegan Guide to the Galaxy.

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This Vegan Lo Mein Tastes Just Like Your Favorite Take-Out
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