Vegan Mushroom Lo Mein with Fresh Udon Noodles and Vegetables

Lo mein gets a lighter, fresher twist when you swap out the usual meaty suspects for mushrooms and fresh veggies like carrots and green beans. In this recipe, you’ll practice stir-frying noodles in sauce until they soak up all the savory flavor that comes with each bite.

This vegan version uses chewy udon noodles, earthy mushrooms and a touch of honey for balance. It’s a satisfying one-pan meal that comes together quickly-perfect for busy weeknights.

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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 jar Hoisin Sauce JarView ingredient guideLike ingredientDislike ingredient

0.5 ounce Soy SauceView ingredient guideLike ingredientDislike ingredient

0.5 ounce 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 in thirds, then cut each piece in half lengthwise and slice into thin half-moons. Roughly chop mushrooms. Thinly slice scallions, keeping greens and whites separate.
2. Whisk together soy sauce, stock concentrate, 1 tbsp hoisin sauce, sesame oil, 1 tsp honey and ¼ cup water in a small bowl.
3. Heat a drizzle of oil in a large pan over medium heat (TIP: If you have a nonstick pan, break it out.) Add noodles to pan and toss until tender, 3-4 minutes. If pan seems dry, add a splash of water or drizzle of oil. Remove from pan and set aside.
4. Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms, carrot and green beans and cook until lightly browned and softened, 5-7 minutes, tossing occasionally. Add ginger, scallion whites and garlic and toss until fragrant, 1 minute. Season with salt and pepper.
5. Reduce heat to medium. Add sauce and noodles to pan. Toss everything until well-coated and sauce has thickened slightly, 1-2 minutes.
6. Divide lo mein between bowls. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use dried udon noodles instead of fresh?

Yes, cook dried udon noodles according to package directions before adding to the pan. Drain well and toss with a little oil to prevent sticking.

Is this recipe gluten-free?

No, udon noodles and soy sauce contain wheat. For a gluten-free version, use rice noodles and tamari or coconut aminos.

Can I make this dish ahead of time?

Lo mein is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a pan with a splash of water.