This Veggie Lo Mein is a quick and easily customizable stir fry. Ready in less than 30 minutes, this dish makes a great weeknight meal.
This easy Veggie Lo Mein is intended to bring good luck in the form of a long life if eaten on the first day of the New Year. In Asian countries it is tradition to eat long noodles, which signify longevity, on New Year’s Day. You have to try to keep the noodles long, only breaking them once they are in your mouth. I make no guarantees of course, but why not stack the deck in your favor. Give these delicious lo mein noodles a try!
This recipe is really quick and easily customizable to your tastes. I’ve used the veggies my family likes best – broccoli, bell peppers, and carrots. Feel free to use the vegetables your family enjoys most. Zucchini, celery, green beans, pea pods or snap peas, even edamame would all be great choices.
Greens are used to symbolize wealth in the coming year. Generally, the greens used are kale or collard greens, but really any green will do. Here, I am using bok choy in the stir fry and keeping my fingers crossed for a financial windfall. 🙂
Be sure to check out more recipes that are perfect for the New Year at the end of this post.
This recipe is so healthy, you don’t even really need to worry about the superstition of a long life symbolized by these long noodles. You are what you eat, so eat healthy!
More vegan noodle recipes
- Red Curry Thai Noodle Soup
- Soba Noodle Stir Fry
- Vegan Ramen Soup
- Stir Fry Zucchini Noodles
- Vegan Cincinnati Chili
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Veggie Lo Mein
- 6 oz Lo Mein noodles
- 1 red bell pepper (julienned)
- 2 carrots (peeled and julienned)
- 2 heads of baby bok choy (rinsed well and chopped into bite size pieces)
- ½ small head of broccoli (chopped into bite size pieces)
- ½ cup pea shoots
- ¼ cup cashews (chopped)
- 1 tbsp minced ginger root
- 1 garlic clove (minced)
- Whisk together all the sauce ingredients and set aside.
- Cook noodles according to package instructions.
- Meanwhile, in a large skillet or wok over medium-high heat, sauté broccoli, red bell pepper, garlic and ginger for 2 minutes.
- Add the carrots, bok choy and cashews and sauté another 2 minutes.
- Take off heat and add the sauce, pea shoots and noodles. Toss to combine.
- Serve immediately garnished with more pea shoots and chopped cashews.