fbpx

Vegan Lo Mein Recipe with Zucchini Noodle Pasta

Sharing is caring!

This Vegan Lo Mein with Zucchini Noodle Pasta is a long time coming. I have been thinking about making it for a while. I have an awesome One Pot Chicken Lo Mein Recipe that is a staple in my household, but I am trying to reduce meat and pasta consumption of my family so I decided to make this Vegan Lo Mein. You can still add chicken to this lo mein recipe if you want to add some protein to the dish. Check the notes below.

 

I used the Pop & Cook frozen herbs to make this vegan lo mein recipe. You get to skip all the prep work and mess from cutting up garlic, ginger, and onions. You can skip all the washing, chopping, and the peeling of fresh herbs done with no mess at all?! Pop & Cook allows you to get a delicious meal on the table quick!

 

Pop and Cook

At peak freshness, Pop & Cook pull their products from the fields, process and flash freeze into their convenient trays within 90 minutes of harvest. With a two-year shelf life, you can have fresh garlic, onions, and herbs year round. Now that is “fresher than fresh!”

You are now able to focus on the joy of cooking and spend time with friends and family rather than prepping and cleaning up herbs. There is no chopping, no mess, and no waste. And for chopping onions, no more tears! It also allows your little helpers to join in on the fun (because no knives)! They are perfect for weeknight dinners and are truly a busy mom hack. Pop & Cook is exclusively available at your local Walmart and you can find it at the closest Walmart near you.

 

 

Frozen Herbs

I used the Le Creuset Dutch Oven to make this Lo Mein recipe. I have been using it so much that I am considering adding it to my Ultimate Kicthen Tool and Equipment Buying Guide.

Vegan Lo Mein Recipe with Zucchini Noodle Pasta

 

Ingredients

  • 3 Zucchinis, made into zucchini noodles
  • 1 cube Pop & Cook Sautéed Glazed Onions
  • 5 ounces matchstick carrots
  • 1 large red bell pepper or 3 snack-sized red peppers, julienned
  • 8 ounces mushrooms, pre-sliced
  • 1 cube of pop & cook ginger
  • 3/4 cup reduced-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 cube pop & cook garlic
  • 1/2 can bamboo shoots, drained
  • 1 tablespoons olive oil
  • 1/2 can chopped water chestnuts, drained

Julienne the red pepper. Use a spiralizing device to make zucchini pasta noodles.

Put the pot on the stove and Bring the pot to a medium heat.

Add 1 Tablespoon of olive oil.

Pop out the 1 cube of pop & cook ginger, pop & cook garlic, and 1 cube of pop & cook onions. Cook for 1 minute.

Add the 1/4 cup reduced sodium soy sauce, julienned red peppers, mushrooms, bamboo shoots, and water chestnuts. Cook for 5 minutes.

Add in 1/2 cup reduced sodium soy sauce and 1 teaspoon of cornstarch or another thickener of your choice. Mix well so the cornstarch doesn’t clump up.

Add in Zucchini Pasta Noodles and cook for 5 minutes.

Serve hot or cold.

 

 

 

 

Vegan Lo Mein Recipe with Zucchini Noodle Pasta

This yummy Vegan Lo Mein with Zucchini Noodle Pasta is made with no grains, gluten-free. It is very tasty as a main course or as a side dish! 
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Asian
Keyword: Chinese Food, lo mein
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4 people
Calories: 180kcal
Author: Aprilgolightly

Ingredients

  • 3 Zucchinis made into zucchini noodles
  • 1 tbsp onions
  • 5 ounces  carrots matchstick
  • red pepper julienned
  • 8 ounces  mushrooms pre-sliced
  • 1 tbsp ginger
  • 3/4 cup  soy sauce reduced-sodium
  • 1 teaspoon  cornstarch
  • 2 tablespoons  olive oil
  • 1 tbsp garlic
  • 2.5 oz bamboo shoots drained
  • 4 oz water chestnuts chopped, drained

Instructions

  • Julienne the red pepper. Use a spiralizing device to make zucchini pasta noodles.
  • Put the pot on the stove and Bring the pot to a medium heat.
  • Add 1 Tablespoon of olive oil.
  • Pop out the 1 cube of pop & cook ginger, pop & cook garlic, and 1 cube of pop & cook onions. Cook for 1 minute.
  • Add the 1/4 cup reduced sodium soy sauce, julienned red peppers, mushrooms, bamboo shoots, and water chestnuts. Cook for 5 minutes.
  • Add in 1/2 cup reduced sodium soy sauce and 1 teaspoon of cornstarch or another thickener of your choice. Mix well so the cornstarch doesn't clump up.
  • Add in Zucchini Pasta Noodles and cook for 5 minutes.
  • Serve hot or cold.

Nutrition

Calories: 180kcal | Carbohydrates: 20g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 2522mg | Potassium: 881mg | Fiber: 4g | Sugar: 9g | Vitamin A: 142.9% | Vitamin C: 83.1% | Calcium: 4.8% | Iron: 13.4%

Sharing is caring!

3 thoughts on “Vegan Lo Mein Recipe with Zucchini Noodle Pasta”

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares