Veggie Lo Mein with Soy Ginger Sauce

I definitely do not want to see a video of myself standing in front of the leftovers in our refrigerator.

Easy Veggie Lo Mein recipe that's perfect for busy weeknights. Filled with protein, veggies and gluten free!

The footage would be less than flattering—me sporting my knobby wool socks, wielding a dessert fork, and alternating between the plate of leftover cheesecake, jar of almond butter, and container of Veggie Lo Mein with Soy Ginger Sauce. Maybe I’d even take a swing of orange juice directly from the carton for the optimal effect. We can only hope the single light of the open fridge door illuminating my face in the dark kitchen makes my skin look glowy, instead of alarmingly pale.

Though the act may not be film-worthy, I find nibbling leftovers from the fridge oddly satisfying. Perhaps because it makes me feel like an authoritative adult, capable of making her own poor food-temperature and eating-location decisions?

I'm never getting take out again! This Veggie Lo Mein recipe is so quick and easy. Filled with protein, veggies and gluten free!

A healthy veggie lo mein recipe that's quick, easy, and can use any ingredients you have on hand! (gluten free)

Before you judge, please note that I have do standards—you will not catch me sneaking a bite of cold mashed potatoes or chilly chicken Alfredo—but when a dish is as flavorful and as filled with bright ingredients as today’s veggie lo mein recipe, I can’t keep my fork away, no matter the temperature situation.

Veggie Lo Mein recipe with soy ginger sauce. A vibrant healthy meal perfect for busy weeknights. (Gluten Free)

Quick, healthy stir fries like this Veggie Lo Mein with Soy Ginger Sauce are the exact sort of recipe I need on any given weeknight: fast, flexible, and filling. Any mix of fresh or frozen veggies will do—I opted for a colorful blend of snap peas, bell pepper, and mushrooms, but feel free to swap any combo you prefer or have on hand—the egg and edamame load the lo mein with filling protein, and Tessemae’s Soy Ginger Dressing provides instant flavor.

Easy Veggie Lo Mein with Soy Ginger Sauce. Gluten free, vegetarian, and absolutely delicious!

Although I love the convenience of bottled dressings, I’m wary of their suspicious ingredient lists and gobs of added fats and sugars. I was recently introduced to Tessemae’s and have been so happy with their products. The ingredients are completely natural (when I look at the bottle, I read words like “garlic” and “olive oil,” instead of “modified food starch” and “monosodium glutamate”), and the flavor is fresh and fabulous. Because the dressings are olive oil based, they can used for sautéing too. For today’s Veggie Lo Mein, I both stir fried the veggies in the soy ginger dressing (instant flavor), and used the dressing as a quick sauce to add an extra soy-ginger kaboom at the end.

Soy ginger kaboom. You heard it here first.

Better than take out! Veggie lo mein with soy ginger sauce. Loaded with protein veggies and gluten free

So, see you at the refrigerator?

Easy Veggie Lo Mein recipe that's perfect for busy weeknights. Paelo and gluten free!
4 from 1 vote
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Veggie Lo Mein with Soy Ginger Sauce

Yield: 6 servings
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
An easy and healthy veggie lo mein recipe with a flavorful ginger sauce. Fast, delicious, and gluten free.


  • 8 ounces long brown rice pasta noodles
  • 2 teaspoons toasted sesame oil
  • 5 tablespoons Tessemae's Soy Ginger Dressing — divided
  • 4 large eggs
  • 4 green onions — thinly sliced, white and green parts divided
  • 4 cloves garlic — minced
  • 1 tablespoon finely chopped fresh ginger
  • 1/2 to 3/4 teaspoon crushed red pepper flakes — add more for more heat
  • 10 ounces sliced baby bella mushrooms
  • 2 cups sugar snap peas
  • 2 bell peppers — red, orange, or yellow, cored and sliced
  • 1 cup shelled edamame
  • Toasted sesame seeds — for garnish


  1. Bring a large pot of salted water to a boil and cook noodles until al dente, according to package instructions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
  2. In a wide, deep skillet or wok, heat toasted sesame oil over medium until hot. Scramble the eggs in a small bowl, then add all at once to the hot oil. Lift and tilt the skillet so that the eggs form a thin layer on the bottom. Cook in a single layer without stirring for 2 to 3 minutes, until just set. Slide the eggs onto a cutting board, then slice into bite-sized strips. Set aside.
  3. In the same skillet, heat 2 tablespoons soy ginger dressing over medium (be careful as it may splatter if the pan is too hot). Add the white parts of the green onions (reserve the green for serving) and cook 30 seconds until just fragrant. Add the garlic, ginger, red pepper flakes, and mushrooms and cook 1 minute, then add the snap peas, bell peppers and edamame. Increase the heat to medium high and cook until the vegetables are crisp-tender, about 5 minutes.
  4. Add the reserved cooked noodles and egg strips, then drizzle the remaining 3 tablespoons soy ginger dressing over the top. Toss the lo mein gently to combine. Serve immediately, garnished with reserved green onion tops and toasted sesame seeds.
Course: Main Course
Cuisine: Chinese
Keyword: Vegetarian Chinese Food, Veggie Lo Mein with Soy Ginger Sauce

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

More quick and healthy dinner stir fries:

I’m sharing this post in partnership with Tessemae’s, but all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to provide quality content to you!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I can’t confirm or deny that there would be very similar footage of me in front of the fridge, especially with the cheesecake scenario.
    But I LOVE me a  bright, fresh, veggie stir-fry and with a sauce that I can pronounce the ingredients? THAT IS EVERYTHING. Pinning!

  2. Yum! I cannot wait to give this a try!! Fake-out take-out is always a winner in my book! 

  3. I could eat a whole lot of this!  It looks delicious!!!

  4. I seriously want a giant bowl right now. I am a sucker for lo mein!!!! 

  5. Yup. Gonna need a big bowl of this awesomeness. Also, if you eat while standing in front of the fridge or sink, the calories don’t count. At least that’s what I’ve come to believe…

  6. With a dish like this, I’m sure I’d be right there with you, fighting for leftovers from the fridge! I love this dish’s rainbow of colors – gorgeous! I need to make this ASAP.

  7. hey girl-Sounds very yummy for my tummy!!

  8. I want this for dinner!

  9. Oh, the standing at the fridge and nibbling at various leftovers scene. A classic in our household. But I have to say, if I were caught eating this veg lo mein, I would suck it up and let myself be video’d, because it would be WORTH IT! Pinned :)

  10. Looks delicious! love that it’s meat free! No shame in the fridge eating! I feel like this would be almost as good cold as it is hot. 

  11. I too have been know to sample leftovers directly from the container while eating right from the fridge. Hey, it’s convenient. This veggie lo mein would possibly get devoured without any leftovers. It looks delicious!

  12. Ok, if I had managed to have leftovers of this delicious lo mein, you’d most definitely find me in front of the fridge multiple times! This looks absolutely delicious. Adding it to my meal plan!

  13. Homemade veggie lo mein may just be the best idea I’ve ever heard! That looks SO savory and delicious, and I LOVE the soy ginger sauce you went with, yum!! Pinned :)

  14. YUM! Soy + ginger is one of my all-time favorite combos, so this looks right up my alley. Love how easy it seems to pull together, too!

  15. Hey, if you ask me, there is nothing wrong with snacking! I was munching on some cold mac and cheese while making a dessert recipe the other day!

  16. Haha, I totally do the same thing at my fridge. I do it at my pantry as well – I stare into it and look for whichever snacks are easily accessible and take a bite or two of each.  If I had this lo mein in my fridge, I’d probably be there for a while because I’d attempt to eat ALL of it! 

  17. I want to hang out by your fridge!! This just makes me want to have  second dinner right now. 

  18. There is no shame in your leftover game! I do the same thing! And sign me up for this gorgeous lo mein. YUM!

  19. Make that a refrigerator date! I’m a bad straight-from-the-fridge snacker too! And I do the roundabout from leftover cookies to crumbly cheddar to whatever we had for dinner and back again too :) It’s a smorgasbord in there! 
    I love this recipe – bright, fresh and healthy are exactly what I look for in a weeknight dinner recipe. We don’t get this brand of sauce in Australia, but I’m impressed by the natural sounding ingredients. I don’t want to eat a science kit! 

  20. Haha you would totally find me in front of the fridge if I knew this awesomeness lo mein was hanging out in there. It looks incredible!

  21. Such a colorful dish! Love it <3

  22. I’m okay with that visual of you as long as you let me add a visual of me, slicing off little bits of all my desserts with a knife because I’ve decided to have an impromptu buffet, only to realize that I’ve finished it all!

    This looks incredible. I want for dinner!

  23. Erin, love this version of lo mein! that soy ginger dressing looks amazing and love that your portions look HUGE! That’s my kinda dinner right there!!! beautiful!

  24. Just look at that gorgeous lo mein! I love the veggie to noodle ratio. Yum!

  25. I would love to know what the nutritional values of this dish are. 

    • Hi Deborah! I don’t calc calories for any of my recipes at the moment, but you should be able to plug the link into and calculate the nutritional facts for free. I hope that helps and that you enjoy the recipe!

  26. I didn’t realize how old this recipe was until I was trying to find the dressing and pretty sure they don’t make it anymore! Nevertheless I made this tonight as I just got a wok that I’ve been dying to break in! I substituted a different sesame ginger dressing and it was so delicious! Really enjoyed all the veggies! Any idea on the nutrition facts on this recipe or a place I can calculate it? Thanks for another top notch recipe Erin!

    • Olivia, I’m so glad you enjoyed this recipe! Thanks for the heads up about the dressing. I use MyFitnessPal to estimate nutrition info.

  27. Hi Erin!

    I am looking forward to making this! However I cannot find Tessemae’s Soy Ginger Dressing anywhere – it is out of stock everywhere online! I picked up an Avocado Oil dressing and marinade that is flavored “Soy Ginger”. Do you think this substitute will do? If not do you have any other suggestions?

    Thank you!!! I love all of your recipes so much :)

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