Vegan Lo Mein Recipe with Zucchini Noodle Pasta

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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!

Vegan Lo Mein Recipe

This Veggie Lo Mein with Zucchini Noodle Pasta is a long time coming. I have been thinking about making it for a while for meatless Mondays for the family.

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.

Instead of getting take out Chinese food, we like to make it in the house so that we can control the ingredients that are added.

If you want to add vegan chicken, my friend’s favorite who is vegan is Quorn. Here are a few awesome vegan recipes she made: Vegan Bacon, Egg and Cheese Breakfast Burrito, Caramelized Grapefruit with Candied Mint, Confetti Salsa Recipe, and Vegan Anise French Toast.

You can still add chicken to this lo mein recipe if you want to add some protein to the dish. Check the notes below.

Vegan Lo Mein Recipe

Here are some of the ingredients in this quick and easy lo mein recipe. Get the proportions in the recipe card below. You can print it out to make it easier to cook at home.

Instead of using lo mein noodle or egg noodle, we used the spiralizer to make zoodles.

Added Ingredients

If you have some of these ingredients in the house, feel free to add them.

  • Green Onions
  • Snow Peas
  • Sesame Oil
  • Sesame Seeds
  • Fresh Ginger
  • Garlic – Fresh
  • Fresh Onions
  • Water chestnuts
Veggie Lo Mein

Frozen Garlic

Since it has been nearly impossible to get fresh garlic lately, I used the Pop & Cook frozen herbs to make this vegetable lo mein recipe.

Obviously, if you have fresh herbs, you can use those instead of the frozen ones. I just figured that I would share since it is so much easier with the frozen ones.

If you also end up never using the fresh garlic you have the fridge, you can stop wasting fresh garlis..

Pop and Cook Garlic - frozen

You get to skip all the prep work and mess from cutting up garlic, ginger, and onions.

I love making it super simple and faster so that I 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!

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 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

Tools & Supplies

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.

How to make Vegan Lo Mein?

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 cube of ginger, garlic, and 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.

Wine Pairing with Chinese Food

The best wine pairing that I have found for this recipe is this Gallivant Sauvignon Blanc. It is delicious and has low residual sugar only .5 grams per bottle.

The wine pairs extremely well with take out recipes like Chinese Food, Thai Food, and Vietnamese Food. In this case, it pairs well with this better than take out recipe. 😉

Since it is Clean Crafted wine, it will be a lower carb choice than most red wines. Learn more about residual sugar here.

Print

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! 
Course Main Course
Cuisine Asian
Keyword Chinese Food, lo mein
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 6 people
Calories 102kcal
Author Aprilgolightly

Ingredients

  • 3 Zucchinis made into zucchini noodles
  • 1 tbsp onions
  • 2 ounces  carrots matchstick
  • red pepper julienned
  • 8 ounces  mushrooms pre-sliced
  • 1 tbsp ginger
  • 3/4 cup  soy sauce reduced-sodium
  • 2 tablespoons  olive oil
  • 1 tbsp garlic
  • 2.5 oz bamboo shoots 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 Facts
Vegan Lo Mein Recipe with Zucchini Noodle Pasta
Amount Per Serving
Calories 102 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 1670mg70%
Potassium 520mg15%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 6g12%
Vitamin A 2396IU48%
Vitamin C 45mg55%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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