Lo Mein Vegano. - Hemos versionado el tradicional Lo Mein chino y hemos usado champiñones y noodles de arroz para que sea un plato vegano y sin gluten.

Asian food is always very successful on the blog and we love it, in fact it is our favorite along with Italian.



  • 75 g fideos de arroz (2,5 oz)
  • 2 champiñones
  • 1 zanahoria
  • 1/2 pimiento rojo
  • 1/2 cabeza de brócoli, sin el tallo
  • 1/4 de cebolla morada
  • 3 cucharadas de tamari o salsa de soja
  • 2 cucharadas de aceite de oliva virgen extra o tahini
  • 2 cucharadas de agua
  • 1 cucharada de sirope de agave
  • 1 cucharada de harina de tapioca o maicena


  1. We cook the rice noodles following the instructions of the package. We strain them, add water to stop the cooking and reserve.
  2. Cut the vegetables and steam them for about 5 or 10 minutes or until they are done but at dente.
  3. Mix the rest of the ingredients in a bowl (tamari, oil, water, syrup and tapioca flour) and stir until smooth integrated. We reserve.
  4. We can sauté the vegetables in a little olive oil so that they have more flavor and are more crispy. This step is optional.
  5. Put the vegetables (if we have not followed the previous step), the noodles and the sauce in the pan, stir so that they are well integrated and cook about 5 minutes over medium-high heat.
  6. Serve with a little chopped parsley and sesame seeds (optional).
  7. We can store the vegan lo mein in an airtight container in the fridge for about 4-5 days.


  • You can use any vegetable, oil, sweetener or starch (instead of tapioca flour or cornstarch).
  • If you use tahini and the sauce it is very thick, add a little more water.
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