Go Back
+ servings
plate of asian noodles with veggies

Easy Asian Noodles with Veggies, Vegan

Course: Main Course
Cuisine: American, Asian
Keyword: asian noodles, vegan lo mein
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 346kcal
Author: Cindy Rainey
These Asian-inspired noodles are easy to make with vegetables, asian noodles, and a yummy sauce that is quick and easy to make with ingredients you probably alread have on-hand.
Print Recipe


  • large skillet



  • cups vegetable broth can sub no-chicken broth
  • ¼ cup low sodium soy sauce
  • 4 cloves garlic minced
  • 3 Tablespoons Hoisin sauce
  • 2 Tablespoon seasoned rice wine vinegar
  • Tablespoons arrowroot powder can sub cornstarch

Vegetables and Noodles

  • 1 Tablespoon avocado oil can also use broth to sauté
  • 4-5 cups vegetables see notes for suggestions
  • 12 ounces noodles see notes for suggestions
  • water for cooking noodles


  • Start the water boiling for the noodles. Read the package direction for the amount needed for the noodles you choose.
  • Mix together the vegetable broth, soy sauce, minced garlic, Hoisin sauce, rice wine vinegar and arrowroot (or cornstarch). Set aside. You will whisk again when you are ready to add the sauce to the sauted vegetables.
  • Prepare the vegetables by chopping into small bite-sized pieces.
  • Heat a large skillet or wok to medium high. Add one Tablespoon oil (or 1/2 cup broth) and the vegetables. Cook and stir-fry vegetables for 2-3 minutes until they just begin to soften.
  • Whisk the sauce again before adding it to the stir-fried vegetables. Bring to a boil. The sauce should begin to thicken. Remove from heat and cover while you are boiling the noodles.
  • Cook the noodles according to package directions. If the noodles are going to take longer than about 5 mintues to cook, I recommend starting them before you saute the vegetables.
  • Add the cooked noodles to the stir-fried vegetables and sauce mixture. Toss to coat well. Serve and enjoy!


  1. Any thin long noodle should do. I used rice noodles today. Just check the ingredients and make sure there is no egg or dairy. See the photo in the post for examples. 
  2. I used cut broccoli, carrot shreds, and bean sprouts today. Choose three vegetables for variety. You can also use mushrooms, bell peppers, carrot slices, bamboo shoots, zucchini, green beans, etc.


Calories: 346kcal | Carbohydrates: 66g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 779mg | Potassium: 420mg | Fiber: 7g | Sugar: 4g | Vitamin A: 6286IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 2mg