Soy-Free Vegetable Lo Mein

Savor the vibrant flavors of this Soy-Free Vegetable Lo Mein, a healthier, allergen-friendly twist on the classic takeout favorite. Packed with colorful, crisp vegetables like broccoli, snow peas, and red bell peppers, this recipe combines gluten-free noodles with a savory, umami-rich sauce made from coconut aminos, a soy-free alternative to soy sauce. Infused with aromatic garlic, fresh ginger, and a hint of maple sweetness, every bite is a perfect balance of flavor and texture. This quick and easy stir-fry comes together in just 30 minutes, making it an ideal choice for busy weeknights or meal prep. Finished with a sprinkle of toasted sesame seeds for added crunch, this wholesome dish is sure to become a go-to for anyone seeking a satisfying, plant-based meal without soy or gluten.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 oz Gluten-free lo mein noodles (or rice noodles)
• 2 tbsp Sesame oil (or high-heat neutral oil like avocado oil)
• 3 Garlic cloves, minced
• 1 tbsp Fresh ginger, minced
• 1 cup Carrots, julienned or thinly sliced
• 1 Red bell pepper, thinly sliced
• 1 cup Snow peas, trimmed
• 2 cups Broccoli florets
• 4 Green onions, sliced
• 1 cup Vegetable broth
• 3 tbsp Coconut aminos (soy-free alternative to soy sauce)
• 2 tsp Rice vinegar
• 1 tsp Maple syrup
• 1 tbsp Cornstarch
• 2 tbsp Water (to mix with cornstarch)
• 0.25 tsp Black pepper
• 1 tbsp Toasted sesame seeds (optional garnishment)

Directions

Step 1

Cook the gluten-free lo mein or rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.

Step 2

In a small bowl, whisk together the vegetable broth, coconut aminos, rice vinegar, maple syrup, black pepper, and cornstarch mixed with water to create the sauce. Set aside.

Step 3

Heat a large skillet or wok over medium-high heat. Add sesame oil and let it warm up.

Step 4

Add the minced garlic and ginger to the pan and sauté for 30 seconds until fragrant.

Step 5

Add the carrots, red bell pepper, snow peas, broccoli florets, and half of the green onions to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

Step 6

Reduce the heat to medium and pour the prepared sauce into the skillet. Stir and cook for 2-3 minutes until the sauce thickens slightly.

Step 7

Add the cooked noodles to the skillet, tossing everything together until the noodles are well coated with the sauce and heated through.

Step 8

Remove from heat and garnish with the remaining green onions and toasted sesame seeds, if desired.

Step 9

Serve immediately and enjoy your soy-free vegetable lo mein!

Nutrition Facts

Serving size	(1360.0g)

Amount per serving	% Daily Value*
Calories	1170.5

Total Fat 35.4g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 1634.1mg	0%
Total Carbohydrate 193.8g	0%
Dietary Fiber 25.6g	0%
Total Sugars 45.2g
Protein 28.5g	0%

Vitamin D 0IU	0%
Calcium 420.4mg	0%
Iron 10.9mg	0%
Potassium 2028.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.4%

Protein: 9.4%

Carbs: 64.2%