Simple, practical, and full of everyday flavour, Vegan Vegetable Lo Mein with Soba Noodles is a vegan, vegetarian Asian, Vegan main made with vegan soba noodles, soy sauce, and sesame oil in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Asian, Vegan

Ingredients

  • 6 to 8 oz vegan soba noodles (or Brown rice Pad thai noodles or vegan lo mein noodles, or other similar noodles or pasta)

Sauce:

  • 3 tbsp soy sauce (Or tamari for Glutenfree)
  • 1 to 2 tsp sesame oil
  • 1 tsp sugar
  • 1 tbsp minced ginger

Veggies:

  • 4 cloves of garlic (finely chopped)
  • 1/2 small onion (thinly sliced)
  • 1 green chile (thinly sliced)
  • 2 to 3 cups of veggies (like sliced bell pepper, mushrooms, broccoli, snow peas, julienned carrots, chopped spinach or chard etc.)
  • salt, black pepper, green onion for garnish

Method

  1. Cook the noodles according to instructions. Bring a pot of water to a boil. Add the noodles and cook for the time mentioned on the package.
  2. In a bowl combine the soy sauce, sesame oil, sugar and ginger. Mix well and set aside.
  3. Heat oil in a large skillet over medium heat. Add onions, garlic, chile, bell peppers and mushrooms and cook for 4 minutes. Stir occasionally.
  4. Add the broccoli and other veggies if using and a dash of salt and black pepper and cook for another 3 to 4 minutes or until mushrooms are golden brown.
  5. Add the sauce, cooked noodles to the skillet and mix in. Adjust heat if needed. I usually add a sprinkle of pepper flakes or sriracha and a good dash of freshly ground black pepper. Garnish. Serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.