Gluten-Free Vegan Lo Mein

Written by Juhea Kim

As a vegan, one of the things I love but don't get to indulge in very often is lo mein. Most noodle dishes in Chinese restaurants contain eggs and are made with lots of oil and noodles and not enough vegetables, which leaves me feeling heavy under-nourished. Though I can occasionally find clearly vegan lo mein at places like Whole Foods, they don't taste quite the same.

So I created my own vegan lo mein recipe that's actually good for you. Oven-baked spaghetti squash makes for the perfect noodles: the key is to bake it at 375°F for at least an hour, which is brings out a surprisingly sweet flavor and turns it a lovely yellow color — perfect vegan "egg" noodles. One cup of spaghetti squash contains just 42 calories and 4 grams of sugar, and is a good source of beta-carotene, Vitamin C and potassium. With plenty of colorful vegetables and anti-inflammatory ginger, this is one healthy, flavorful and vibrant dish to satisfy your lo mein cravings!

Gluten Free Vegan Lo Mein

Serves 3-4


For the sauce:

  • 4 tablespoons tamari
  • 2 teaspoons ginger, minced
  • 4 garlic cloves, minced
  • 1 teaspoon 5 spice powder
  • 1 tablespoon agave nectar
  • freshly ground black pepper
  • salt to taste

For the noodles:

  • 1 scallion, chopped
  • 1/2 small to medium spaghetti squash, roasted and scraped (about 3 cups)
  • 4-5 medium white mushrooms
  • 1 small carrot, julienned
  • 1 small onion, sliced lengthwise
  • 1 cup broccoli, chopped
  • 1/2 cup cabbage, shredded
  • 1/2 cup snowpeas, ends trimmed
  • 1 tablespoon canola oil
  • 2 teaspoon sesame oil
  • toasted sesame seeds (for garnish)


1. To roast the spaghetti squash, heat the oven to 375°F. Line a baking tray with parchment paper or foil (if using latter, spread just a bit of canola oil over it). Cut the squash lengthwise in half, scrape out the seeds and place cut side down on the tray. Bake for one hour, then use a fork to scrape the insides into "noodles."

2. In the meantime, clean and chop all vegetables and set aside.

3. In a wok or a large frying pan, heat the canola oil over medium-high heat. When the pan is hot (a drop of water should sizzle), add onions and carrots and cook for 5 minutes, occasionally stirring.

4. When onions are translucent, add broccoli and cabbage and give it a good stir. Clear some room in the middle of the wok add a few tablespoons of water, then quickly cover so the vegetables steam inside for about 2-3 minutes.

5. In a small bowl, mix together the sauce ingredients. Uncover the wok and add the mushrooms, snowpeas and scallion. Add the sauce and stir fry until mushrooms are tender. Add the squash noodles and sesame oil and cook until just combined, about 1-2 minutes. Take off the heat. Garnish with sesame seeds and serve.

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