Lo Mein

Veggie Lo Mein

This satisfying and simple vegan lo mein packs plenty of plant-based flavor. Toss in stir-fried tofu for extra protein.


For the sauce:

  • 5 scallions, thinly sliced
  • 1 Tablespoon ginger, grated
  • 3 cloves garlic, minced
  • 2 Tablespoons red wine vinegar
  • 4 Tablespoons tamari soy sauce
  • 4 Tablespoons vegetable oil
  • 4 Tablespoons water
  • 2 teaspoons sesame oil
  • 1/8 teaspoon cayenne

For the noodles:

  • 2 yellow squash, sliced lengthwise
  • 16 ounces lo mein noodles
  • 4 carrots, julienned
  • 1½ cups snow peas
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 can sliced water chestnuts, drained and rinsed
  • ½ bunch cilantro, chopped


Combine all sauce ingredients in a jar, cover, and shake well. Set aside.

Grill yellow squash until cooked, then chop and set aside. (If preferred, skip this step and cook along with the other vegetables, then chop.) Cook noodles in boiling water per package directions. Meanwhile, steam or blanch carrots, snow peas, and bell peppers until crisp-tender, about 4 to 5 minutes. Rinse and drain noodles, place in a large mixing bowl, and add the sauce, mixing to combine. Add the steamed vegetables, squash, water chestnuts, and cilantro. Toss well. Serve warm, room temperature, or cold.