Savory Mushroom Lo Mein with Fresh Udon Noodles

This mushroom lo mein is a hearty, veggie-packed twist on the classic Chinese takeout favorite. Instead of meat, we’re using button mushrooms, crisp green beans and tender carrots, all stir-fried with fresh udon noodles in a savory sauce made from soy, hoisin and sesame. The result is a deeply flavorful, satisfying dish that comes together in just 35 minutes.

Perfect for a quick weeknight dinner, this recipe lets you practice stir-frying udon noodles until they soak up all the delicious sauce. The combination of ginger, garlic and scallions adds aromatic depth, while a touch of honey balances the savory notes. Serve it straight from the pan for a comforting, plant-based meal that will become a regular in your rotation.

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Ingredients

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

8 ounce Udon NoodlesView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Hoisin Sauce JarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Cut green beans into 1-inch pieces. Peel and mince ginger. Mince or grate garlic. Peel and cut carrot into thirds, then cut each piece lengthwise and slice into thin half-moons. Roughly chop mushrooms. Thinly slice scallions, keeping whites and greens separate.
2. In a small bowl, whisk together soy sauce, stock concentrate, hoisin sauce, sesame oil, honey and ¼ cup water.
3. Heat a drizzle of vegetable oil in a large pan over medium heat. Add noodles and toss until tender, 3-4 minutes. If the pan seems dry, add a splash of water or a little more oil. Remove noodles from the pan and set aside.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add mushrooms, carrot and green beans. Cook until lightly browned and softened, 5-7 minutes, tossing occasionally. Add ginger, scallion whites and garlic; cook until fragrant, about 1 minute. Season with salt and pepper.
5. Reduce heat to medium. Return noodles to the pan and pour in the sauce. Toss everything until well-coated and the sauce has thickened slightly, 1-2 minutes.
6. Divide the lo mein between bowls and garnish with scallion greens.

Recipe Tips

FAQ

Can I use dried udon noodles instead of fresh?

Yes, but cook them according to package directions before stir-frying. Fresh udon noodles are pre-cooked and only need to be heated through.

Is this recipe vegan?

Yes, it is vegan. Honey can be substituted with maple syrup or agave if desired.

Can I add protein like tofu or chicken?

Absolutely! Add cubed tofu or cooked chicken when stir-frying the vegetables for extra protein.