The entire dish comes together in less than 30 minutes from boiling the water to sitting at the table!
Veggie Lo Mein Noodles
Prep time
Cook time
Total time
Gluten-Free and Vegetarian, this is a quick and easy crowd pleasing dish, perfect alone or with an additional protein. Switch up the vegetables and use what's seasonal, your favorites or whatever you have on hand -- a great way to clean out the fridge!
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Lunch, Sides, 30 Min Meals
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4 servings
Ingredients
Easy Lo Mein Sauce
- 6 tablespoons Gluten-free tamari or soy sauce
- 2 teaspoon sesame oil
- 2 teaspoon sugar
- ½ teaspoon corn starch (optional, but we prefer a thicker sauce so add the cornstarch)
Lo mein
- 12 ounces gluten-free Spaghetti noodles, prepared al dente according to package
- 1-2 tablespoons sesame oil (enough to just cover base of pan)
- 1 bunch green onions, chopped (separate green parts from white parts)
- 3-4 cups julienne cut or chopped vegetables (Here I used carrots, yellow squash, red pepper, mushroom, broccolini, and bok choy)
- 1-2 tablespoons mirin
Instructions
Noodles
- If you haven't already, bring a large pot of water to a boil and at the same time you start sauteing the vegetables, start cooking the pasta.
- Before draining noodles, reserve 1 cup of pasta water so that you have the option to add into your lo mein if you need. Drain noodles and set aside.
Easy Lo Mein Sauce
- In a liquid measuring cup or small bowl, whisk all the sauce ingredients together until well combined. Set aside.
Lo Mein
- Heat the sesame oil in a large skillet or wok. When oil is hot, add the white parts of green onions and saute for about 1 minute or until starting to get tender. Add the vegetables. Stir fry until crisp-tender, about 5-7 minutes.
- Add and stir in the mirin, loosening any browned bits up off the bottom of the pan.
- Whisk sauce once again, then add the cooked noodles and sauce to the vegetables, still over medium low heat.
- Toss to combine and cook, stirring, over medium heat to let sauce thicken a bit, about 1 minute, adding some reserved water as needed to get the desired sauce color and consistency.
- Remove from heat. Stir in green parts of onions.
- Serve and enjoy!
Note: If adding an additional protein - tofu or chicken - quickly stir fry the protein before the vegetables, set aside, then add back into the pan with the noodles.
Such a good recipe. I used edamame spaghetti noodles to increase the protein and it was delicious!
So glad you liked it! Edamame noodles is a great idea… going to have to try that!
I made this last night and both my husband and I loved it! He added some shredded chicken to his and I kept mine vegetarian. I used red pepper, baby corn, zucchini, bok choy, and water chestnuts. As soon as my husband tried it, he said it could be added to the rotation!
Aw, glad you love it so much and that this is husband approved! Thanks for sharing!
This is the best lo mein recipe I’ve found to date. I love that i had everything for it already in my kitchen. Easy, loaded with veggies, and a hit with my whole family! 10/10
Thank you so much! So happy you and your entire family loved it! Thanks for sharing 🙂
Such a great recipe. I have tried many on this site and am so thankful I found it. I have a young baby at home and am able to make these meals easily.
Thank you so much for your kind words Zena! So happy you loved this and other recipes! What else have you tried?
yum! putting it on the meal plan this week!
Great! Let me know how you like it!
This may be a new favorite of mine!!! Made it for the first time last week and have already made it again! The flavor is amazing and makes enough for leftovers for my husband and myself! Love this recipe!!! I definitely added more vegetables than instructed but it still worked out great!!!
This recipe is so good! It’s become a weekly staple in our house and everyone enjoys it, including our 3 and 6 yr olds. Thank you!
That makes me so happy! Thanks for sharing!
What brand and type of gluten free noodles do you use?
Great question! This was Barilla gluten-free spaghetti. If you want to read more about our favorite pastas click here!
Thanks so much!!
Oh wow! I’ve been wanting to make this since I saw it on IG a few weeks ago. Finally had a chance tonight and it is AWESOME! I loved it! I only wish I’d added more veggies but my skillet couldn’t hold more! I used Rice Noodles and I can’t stop picking at it. Didn’t add protein but had grilled chicken with it on the side. Delicious! I used all the sauce but only half the cornstarch as I like the thinner quality. Thank you!!! Your recipes are always so good and easy to make!
Great! So happy you loved it and glad you were able to adapt the recipe to your tastes so that it was perfect for you! That’s exactly what I want! And thanks so much for making our recipes and letting me know what you think 🙂
This recipe is amazing!.. everything came together so quickly and the kids loved it!… my 5yr old is an extremely picky celiac and vegetables are always a challenge…he could not get enough of the veggies in this dish! Will definitely be making this again… and AGAIN!
Aw, you just made my day! So happy you all loved it and that your celiac son even ate some veggies! Thanks for sharing 🙂
I’ve made this many times and never commented. Made again today and as
always myself along with my husband really
like it! I’ve used regular spaghetti noodles and today used whole grain noodles and both were great. Can you make other Asian recipes (we really like Asian food) hahahah. Jk but thanks for the recipe!
Thanks so much Nadia! Happy to hear they are a regular in your dinner rotation too! And yes! We love Asian food too! Is there a particular dish you’re looking for? Have you tried our General Tso’s chickpeas? We love that one too!