Name: 15 Minute Vegan Veggie Lo Mein
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian
Ingredients: 8 oz (225 g) lo mein or egg-free spaghetti, cooked al dente; 1 tsp neutral oil; 3 tbsp low-sodium soy sauce; 1 tbsp dark soy sauce or tamari; 1 tbsp toasted sesame oil; 1 tbsp rice vinegar; 1 tbsp maple syrup or brown sugar; 1/4 cup vegetable broth; 1 tsp cornstarch mixed with 1 tbsp cold water; 2 tbsp neutral oil (canola or grapeseed); 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 scallions, thinly sliced (white and green separated); 1 cup julienned carrot; 1 red bell pepper, thinly sliced; 1 cup snow peas or snap peas; 1 cup small broccoli florets; Optional: 6–8 oz firm tofu, pressed and cubed; Garnish: toasted sesame seeds and extra scallion greens

Jump to Recipe

A silk-smooth stir-fry that arrives at the table in fifteen minutes, 15 Minute Vegan Veggie Lo Mein refines weeknight simplicity into something quietly elegant. Thin noodles glide through a glossy, balanced sauce, while snap-tender vegetables provide color and crunch. For another quick, comforting dinner with a different texture, consider this 30-minute creamy chicken pasta.

Why Make This Recipe

Effortless Yet Elegant: ready in 15 minutes with restaurant-quality technique.
Minimal Ingredients: pantry staples yield maximum savory depth.
Impressive Flavor: a bright soy-ginger backbone with toasted sesame aroma.

What elevates this lo mein is attention to texture and finishing: noodles are kept glossy, vegetables retain a crisp bite, and a quick cornstarch finish gives the sauce a silkiness that clings to each strand.

Ingredients

Base

8 oz (225 g) lo mein or egg-free spaghetti — cooked al dente, drained and tossed with a teaspoon neutral oil to prevent sticking.

Sauce

3 tbsp low-sodium soy sauce — room temperature.
1 tbsp dark soy sauce or tamari — for color and depth.
1 tbsp toasted sesame oil — added off heat.
1 tbsp rice vinegar — brightens the sauce.
1 tbsp maple syrup or brown sugar — balanced, not cloying.
1/4 cup vegetable broth — warm.
1 tsp cornstarch mixed with 1 tbsp cold water — slurry to thicken.

Aromatics & Oil

2 tbsp neutral oil (canola or grapeseed) — hot but not smoking.
3 cloves garlic, minced — fragrant, finely minced.
1 tbsp fresh ginger, grated — gives citrusy warmth.
2 scallions, thinly sliced (white and green separated).

Vegetables & Topping

1 cup julienned carrot (about 1 medium) — slightly tender, still bright.
1 red bell pepper, thinly sliced — crisp and sweet.
1 cup snow peas or snap peas — blanched if desired, crisp.
1 cup small broccoli florets — blanched or quickly stir-fried.
Optional: 6–8 oz firm tofu, pressed and cubed, pan-seared until golden.
Garnish: toasted sesame seeds and extra sliced scallion greens.

How to Make 15 Minute Vegan Veggie Lo Mein:

Prepare noodles according to package until just al dente. Drain and toss with 1 tsp neutral oil to prevent sticking; set aside. Tip: reserve 1/4 cup cooking water for the sauce to adjust looseness.
Whisk the sauce ingredients (soy sauces, sesame oil, rice vinegar, maple, warm broth) until smooth; keep the cornstarch slurry separate. The color should be glossy and amber.
Heat a large wok or heavy skillet over medium-high heat until hot. Add neutral oil; swirl to coat. When the oil shimmers, add garlic and ginger. Stir until aromatic—about 15–20 seconds; don’t let them brown.
Add the carrot and bell pepper first; stir-fry 60 seconds until their edges begin to soften but remain vibrant. Add broccoli and snow peas; continue tossing until vegetables are crisp-tender and bright green. Sensory cue: vegetables should sizzle and smell pungently of ginger and sesame.
Push vegetables to one side, add tofu (if using) to sear briefly, or add a touch more oil to the pan. Add the noodles and pour the sauce evenly over everything. Toss vigorously to combine.
Stir in cornstarch slurry and, if needed, 1–2 tbsp reserved noodle water to achieve a silky sheen that coats the noodles. Cook 30–60 seconds until sauce thickens and clings. Color should be evenly bronzed; texture should be glossy and slightly viscous. Mini-tip: deglaze the pan with a splash of warm broth to capture browned bits and deepen flavor.
Remove from heat, fold in scallion whites and a drizzle of sesame oil. Plate immediately and sprinkle with scallion greens and toasted sesame seeds.

How to Serve 15 Minute Vegan Veggie Lo Mein:

Serve on warm, shallow bowls to showcase the glossy noodles and colorful vegetables. Arrange noodles in loose nests, topping with a fan of scallion greens and a scatter of sesame seeds. For a refined touch, add thinly sliced red chili or microgreens and present with individual small dishes of chili oil or soy for guests to adjust seasoning.

How to Store 15 Minute Vegan Veggie Lo Mein:

Cool quickly at room temperature for no more than one hour. Transfer to an airtight container and refrigerate up to 3 days. To retain texture, reheat gently in a hot skillet with a teaspoon of oil and a splash of broth, tossing until warmed through—this reactivates the sauce without steaming the vegetables into limpness. Avoid microwaving from cold for best results; if you must, add a tablespoon of water and stir halfway through.

Tips to Make 15 Minute Vegan Veggie Lo Mein:

Use high heat and a roomy pan to sear and toss quickly; this preserves crunch and produces those desirable browned notes.
Cook noodles just shy of done; they finish cooking in the sauce and stay springy.
Toast sesame seeds and drizzle sesame oil at the end for the most fragrant impact.
If making ahead, slightly undercook vegetables and noodles to avoid a mushy finish on reheating.

Variation (if any):

Elevate with thinly sliced shiitake mushrooms sautéed until deeply caramelized, or swap tofu for marinated tempeh for nutty complexity. For a citrus lift, finish with a splash of yuzu or lime. For a more formal presentation, serve the lo mein atop a smear of hoisin-reduced glaze and garnish with julienned cucumber and pickled ginger.

FAQs:

Can I use regular spaghetti if I can’t find lo mein noodles?

Yes. Break long strands if needed and cook them al dente. Toss with a little oil after draining to prevent clumping before stir-frying.

How do I keep the vegetables crisp without undercooking?

Cut vegetables uniformly and stir-fry in batches if the pan is crowded. High heat and brief cooking preserve snap and color.

Is there a gluten-free version?

Use tamari or a certified gluten-free soy sauce and swap the noodles for rice noodles or gluten-free spaghetti; adjust sauce seasoning to taste.

Conclusion

This 15 Minute Vegan Veggie Lo Mein distills refined technique into accessible steps—bright aromatics, precise textures, and a silky sauce that ties everything together. For a point of reference and additional inspiration, see the original recipe page at 15 Minute Vegan Veggie Lo Mein – Entrees – ZardyPlants. Share plating photos and feedback in the comments, and please share the recipe with friends who appreciate quick, elegant meals. How would you make this dish your own?