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5 from 2 votes

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! 
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Main Course
Cuisine: Asian
Keyword: Chinese Food, lo mein
Servings: 6 people
Calories: 102kcal
Author: Aprilgolightly


  • 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


  • 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.


Sodium: 1670mg | Calcium: 27mg | Vitamin C: 45mg | Vitamin A: 2396IU | Sugar: 5g | Fiber: 2g | Potassium: 520mg | Calories: 102kcal | Saturated Fat: 1g | Fat: 6g | Protein: 6g | Carbohydrates: 9g | Iron: 1mg