Vegan Beef and Vegetable Lo-Mein Noodles

Hannah Kaminsky

Vegan Beef and Vegetable Lo-Mein Noodles

Chinese dishes are easier than ever to prepare at home.

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Serves: 4

This recipe brings together the bold flavors and textures of tender “beef” strips and crisp vegetables, all perfectly coated in a savory sauce. While traditionally prepared with meat, this plant-based version promises to deliver the same satisfaction without compromising on taste. So, get ready to savor the umami-rich flavors and the comforting allure of this classic Chinese dish.

What you need:

1 (12-ounce) package egg-free Chinese noodles 
2 teaspoons toasted sesame oil
2 tablespoons peanut oil
1 cup vegan beef strips
4 scallions, chopped
2½ cups napa cabbage or bok choy, trimmed and shredded
1 small carrot, shredded
1½ cups snow peas, strings removed
1 garlic clove, minced
2 teaspoons fresh ginger, peeled and minced
3 tablespoons tamari 

What you do:

  1. Cook noodles according to package directions. Drain and place in a large bowl. Add sesame oil and toss to coat. Set aside.
  2. Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat, add vegan beef strips and stir-fry 3 to 5 minutes. Remove from skillet and set aside.
  3. Reheat skillet with remaining 1 tablespoon peanut oil. Add scallions and cabbage and stir-fry 1 minute to soften slightly. Add carrot, snow peas, garlic, and ginger and stir-fry for 1 minute. Add 1 tablespoon tamari and continue cooking until vegetables are tender, about 3 minutes. Add noodles, vegan beef, and remaining tamari, tossing to combine. Serve hot.
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