Vegan Lo Mein
Takeout lo mein is one of those cravings that can be surprisingly tricky to satisfy without animal products hiding in the sauce — traditional oyster sauce alone is a dealbreaker. This version swaps in vegan oyster sauce and hoisin to build that same deep, savory-sweet flavor without compromising anything. The sauce comes together in one small bowl, and once your noodles are boiled and tossed in sesame oil, the whole stir-fry moves fast over high heat — we're talking a glossy, restaurant-quality finish in minutes. Plant-based chicken strips get seared until golden and lightly browned before joining julienned carrots, red bell pepper, napa cabbage, and green onions in the wok, so every bite has real texture and color. Fresh garlic and grated ginger hit the pan just long enough to turn fragrant without burning, and that aromatic base makes the whole dish sing. It serves four, making it a solid weeknight dinner that comes together faster than delivery and tastes even better.
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz lo mein noodles (dry)
- 1 tsp sesame oil
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp sugar
- ½ tsp white pepper
For the stir-fry
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
- 8 oz plant-based chicken, cut into bite-sized strips
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 medium carrot, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cups napa cabbage, thinly shredded
- 3 green onions, cut into 1-inch pieces
For serving
- 1 tsp toasted 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 toss with 1 tsp sesame oil to prevent sticking. Set aside.
- 2
In a small bowl, whisk together the soy sauce, vegan oyster sauce, hoisin sauce, 1 tsp sesame oil, sugar, and white pepper until combined. Set the sauce aside.
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