Vegetable Lo Mein

vegetable lo mein

A healthy version of my favorite trashy food. You will think you purchased it right from a Chinese restaurant!


  • 1 8oz. pack rice noodles (I use Lotus Foods)
  • 2 cups fresh broccoli florets
  • 2 cups sliced baby portabella mushrooms
  • 1/2 cup shredded carrots
  • 1/4 yellow onion sliced into strips
  • 2 tablespoons avocado oil


  • 2 garlic cloves
  • 1 teaspoon fresh grated ginger
  • 1/2 cup tamari
  • 1 teaspoon siracha
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons coconut nectar
  • 2 tablespoons fresh lemon juice


  1. Cook noodles according to package instructions. While noodles are boiling, make the sauce.
  2. Mince garlic into a small mixing bowl then place the rest of the sauce ingredients into the bowl with garlic and whisk until combined.
  3. Pour avocado oil into a pan and set to medium heat. Once oil is heated, place broccoli, carrots, onion, and mushrooms into the pan and let them sauté for approximately 5 minutes. After 5 minutes, place the lid on the pan and let veggies cook for another 5 minutes.
  4. Once veggies have cooked through, pour in the sauce and turn to medium high heat until sauce begins to boil. Let sauce simmer in veggies for 5 minutes then pour in rice noodles and stir until sauce is coated.
  5. Serve alone or with a preferred protein. Sprinkle with sesame seeds for garnish.


Lo mein will keep in the refrigerator for up to 5 days. I do not recommend freezing.

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