Vegetable Lo Mein with Kimchi

by Kaitlynn Fenley
Vegetable Lo Mein with Kimchi

This one-pot vegan vegetable lo mein is such a quick and easy noodle dish! It comes together in just 30 minutes and clean-up is simple. This recipe is easily customizable and you can make it with gluten-free noodles or traditional egg noodles.

What is Lo Mein?

Lo mein is traditionally a Chinese dish made with egg noodles, vegetables, and meat. It’s full of sweet, spicy and umami flavors. The noodles are cooked and then stir-fried for soft noodle texture that’s full of flavor. Lo mein literally means “stirred noodles” in Cantonese.

I love lo mein, and I prefer mine with just vegetables. If you’re a meat-eater or require more protein, I suggest trying our recipe out and just adding some pan-fried tofu!

our Vegetable Lo Mein with Kimchi on a white plate on a white surface.

Healthy One-Pot Vegetable Lo Mein

My favorite thing about lo mein is simple ingredients. You can add pretty much any type of vegetable you like. Here I used green beans, but I also like to use snow peas in this dish. I also used spinach here, but this recipe is perfect with some cooked kale too! I’ve even tried adding grilled zucchini and squash to this recipe, and it was delicious! It’s so easy to just sub the vegetables here for things you may have on hand. I don’t suggest subbing out the bell pepper and onion though, that’s where a lot of the good flavor comes from. My favorite thing to add to my lo mein is kimchi! Adding kimchi technically makes this a delicious Chinese-Korean fusion dish.

For this recipe, you need miso paste, tamari, toasted sesame oil, and sriracha. Every time we create an Asian inspired recipe for our blog, I like to promote shopping at your local Asian Market. We have three Asian markets here in Baton Rouge that we frequently visit, and these stores are the best for sourcing traditionally Asian sauces, condiments, spices and seasonings. I think that it’s great to support local Asian American businesses and grocery stores if we are going to make and write about Asian cuisines.

a fork twirling noodles of Vegetable Lo Mein with Kimchi

This Recipe is a Great Meal Prep

Another thing to love about this recipe is that it makes a great meal-prep! Just double the recipe, put it into containers, and pop them in the fridge. Just like that, you’ve got lunch for the week. Pair this recipe with other meal-prep recipes like our Coconut Curry Ramen and Greek Chickpea Salad Meal Prep, for a full week of prepared meals!

a dutch oven filled with our Vegetable Lo Mein with Kimchi

Lo Mein vs Chow Mein

Some people confuse lo mean and chow mein. These dishes are similar, but the main difference is the cooking method. Egg noodles are the main ingredient in both of these dishes, however, the cooking method is different. Boiled cooked noodles make lo mein softer in texture, while crispy, stir-fried noodles are used to make chow mein.

two white plate plated with our Vegetable Lo Mein with Kimchi
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Vegetable Lo Mein with Kimchi

This one-pot vegetable lo mein is such a quick and easy noodle dish! It comes together in just 30 minutes and clean-up is simple. This recipe is easily customizable and you can make it with gluten-free noodles or traditional egg noodles.

  • Author: Kaitlynn Fenley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings 1x
  • Category: Entreé
  • Method: Stove-Top
  • Cuisine: Asian Fusion
  • Diet: Vegetarian

Ingredients

Scale
  • 2 Tablespoons Vegetable Oil
  • 1 Tablespoon Ginger Root, Grated
  • 4 Garlic Cloves, Minced
  • 1/2 Cup White Onion, Chopped
  • 1/2 Cup Carrots, Julienned
  • 1 Red Pepper, Julienned
  • 1 Cup Fresh Green Beans
  • 2 Cups Fresh Spinach
  • 12 Ounces Brown Rice Spaghetti Noodles, Cooked and Drained
  • 1 Tablespoon Miso Paste
  • 3 Tablespoons Tamari
  • 2 Teaspoons Toasted Sesame Oil
  • 2 Teaspoons Maple Syrup 
  • 2 Teaspoons Sriracha
  • 1/4 Cup Vegetable Stock
  • 1/4 Cup Fermented Kimchi, Drained 
  • 4 Green Onions, Chopped

Instructions

  1. Boil your noodles until they are cooked. Drain, rinse and set aside.
  2. In the same pot over medium heat, sautee the vegetable oil, ginger, white onion and garlic.
  3. Once the garlic and ginger begin to slightly brown, add in the carrots, red pepper, and green beans. Cook for about 2 minutes, or until the carrots soften slightly then turn the heat to low. 
  4. Add in the miso paste, tamari, sesame oil, maple syrup, sriracha, and vegetable stock. Mix until evenly combined, and allow to simmer for about 2 mintues. (You can dissolve the miso paste in the vegetable stock before adding it to the vegetables for a more even mixture)
  5. Add in the noodles and toss until evenly combined.
  6. Remove from heat and add in the spinach and kimchi.
  7. Toss to combine, top with green onions and serve. 

Keywords: vegetable, lo mein, kimchi

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1 comment

MK July 14, 2020 - 12:49 am

Stumbled across this recipe and made it for my hungry boys. They gobbled it right up! Made it very close as written, didn’t have vegetable broth so just used water and it was still very flavorful! They especially loved how great my kitchen smelled as I was preparing it. Might add some water chestnuts next time but really this is a perfect one pot meal! Thank you!

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