Vegan Easy Lo Mein

Total time30 min

Prep time15 min

Cook time15 min

Loaded with crisp cabbage, julienned carrot, snap peas, and green onion, this stir-fry comes together fast in one hot skillet, with garlic and ginger perfuming the oil before the vegetables hit the pan. The noodles get tossed right in the sauce until they're glossy and evenly coated, soaking up that deep, savory flavor in every bite. A scatter of sesame seeds on top adds a little crunch and a nutty finish. It's the kind of dinner that feels like takeout but comes together in one pan in under 20 minutes, and it's a solid pick for a plant-based weeknight meal. Swap in spaghetti if lo mein noodles aren't on hand, and you've got a fast, satisfying bowl that holds up well for leftovers too.

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Ingredients

4 servings

For the noodles

8 oz lo mein noodles (or spaghetti)
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For the sauce

¼ cup soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp hoisin sauce
1 tsp sugar
½ tsp ground white pepper

For the stir-fry

2 tbsp vegetable oil
3 cloves garlic, minced
1 tsp fresh ginger, grated
2 cups shredded cabbage
1 medium carrot, julienned
1 cup snap peas, trimmed
3 green onions, cut into 1-inch pieces

For serving

1 tbsp sesame seeds (optional)

Instructions

1
Bring a large pot of salted water to a boil. Cook the lo mein noodles according to package directions until just tender with a slight chew, about 3–4 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and set aside.
2
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, hoisin sauce, sugar, and white pepper until the sugar dissolves. Set the sauce aside.

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