Go Back
+ servings
21 day kickstart vegetable lo mein

Vegetable Lo Mein

Source: The Get Healthy, Go Vegan Cookbook by Neal Barnard, MD; recipe by Robyn Webb Enjoy this colorful, vegetable-packed lo mein for dinner!
Course Lunch
Cuisine Asian
Servings 4 servings


  • 1 8ounce package udon noodles
  • 3 tbsp reduced-sodium soy sauce divided
  • 1 tbsp rice vinegar
  • 1 tbsp plus 2 tsp arrowroot
  • 8 ounces extra-firm tofu pressed and cut into 1/4-inch slabs
  • 1 cup vegetable broth divided
  • 3 tbsp hoisin sauce
  • ½ tsp chili puree with garlic
  • 1 tbsp grated fresh ginger
  • 3 cloves garlic minced
  • 1 red bell pepper thinly sliced
  • 2 celery stalks thinly sliced on a diagonal
  • 1 cup broccoli florets
  • 1 cup sugar snap peas


  • Cook the udon noodles according to package directions. Drain and set aside.
  • In a large bowl, combine 2 tablespoons soy sauce, vinegar, and 2 teaspoons arrowroot.
  • Mix well, add the tofu, and mix gently. Let stand for 15 minutes. Preheat oven to 375 F.
  • In a measuring cup, combine the remaining 1 tablespoon soy sauce, 1 tablespoon arrowroot, 1/2 cup broth, hoisin sauce, and chili puree. Mix well and set aside.
  • Place tofu on a baking sheet. Bake until light brown, about 30 minutes, turning once. Remove tofu and set aside
  • Heat 1/4 cup broth in the wok. Add the ginger and garlic and stir-fry for 30 seconds.
  • Add the bell pepper, celery, and broccoli. Stir-fry for 1 minute. Pour in the remaining 1/4 cup broth, cover, and steam vegetables for 2 to 3 minutes
  • Add the sugar snap peas, cover, and steam for 1 to 2 minutes. Add the tofu and stir-fry for 1 minute.
  • Pour in the sauce and turn to coat the tofu and vegetables. Add the cooked udon noodles and turn to cover the noodles with sauce.
Keyword vegan, nut-free
Tried this recipe?Let us know how it was!