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Vegan Lo Mein Hong Kong Style

Easy Vegan Lo Mein

5 from 2 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Chinese
Servings 1


  • 1/2 teaspoon vegetable oil
  • 1/2 medium carrot
  • 1 cup leafy greens
  • 1/4 medium bell pepper
  • 1 serving lo mein noodles
  • 1/2 block extra firm tofu


  • 1 teaspoon brown rice syrup or other liquid sweetener
  • 2 teaspoons soy sauce


  • Cook noodles according to package instructions. Set aside cooked noodles.
  • Heat up 1/2 teaspoon vegetable oil in a frying pan. Meanwhile, cut tofu into strips (about 1/4" thick) or cubes, depending on your preference. 
  • Fry tofu in the pan on medium to high heat. 
  • While tofu is frying, chop 1/2 carrot and about 1/4 bell pepper into matchsticks. Chop up your choice of leafy greens into smaller pieces of necessary. 
  • Once tofu is done, take it out of the frying pan and set aside. Cook the vegetables in the frying pan on medium to high heat, adding more vegetable oil if necessary (I don't use it, but it depends on how non-stick your pan is). 
  • While vegetables are cooking, mix 1 teaspoon of brown rice syrup and 2 teaspoons of soy sauce. Set this sauce mixture aside. 
  • When the vegetables are almost done, add 1 teaspoon of soy sauce to the vegetables and fry for another 30 seconds or so. 
  • Once the vegetables are cooked, add in the tofu and the cooked noodles. You can turn off the heat at this point. Add in the sauce mixture and stir the noodles in with the vegetables and tofu. 
  • Done! 


Normally Hong Kong-style lo mein uses egg noodles. If you can find an eggless version (which I did) that's great, but it can be kind of hard to find. Otherwise, any Asian-style wheat noodles would do. For a gluten-free version, you can use rice noodles, or even glass noodles! 
You can customise the vegetables to your liking - you don't even have to follow my recommendations here.