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+ servings

Spring Vegetable and Tempeh Lo Mein

A veggie-packed lo mein recipe, adapted from The Kitchn's Takeout Style Chicken Lo Mein.

Course Main Dishes
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 369 kcal
Author Hello Veggie


  • 1/3 cup low-sodium tamari or soy sauce
  • 3 tablespoons Shaoxing wine or dry sherry
  • 1 tablespoon grated ginger
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon granulated sugar
  • 1 8-ounce package tempeh, cut into 1-inch cubes
  • 8 ounces dried lo mein or udon noodles cooked according to package directions
  • 3 tablespoons avocado oil divided (or any other neutral-flavored cooking oil)
  • 1 bunch green onions
  • 4 ounces snow peas or sugar snap peas halved on a diagonal
  • 4 ounces shiitake mushrooms stemmed and sliced
  • 1 cup asparagus cut into 1-inch pieces
  • 1 medium carrot thinly sliced
  • 1 clove garlic minced
  • Sesame seeds for garnish (optional)


  1. Combine the soy sauce, wine or sherry, ginger, cornstarch and sugar in a small bowl and whisk until the cornstarch is dissolved. Transfer 2 tablespoons of the sauce to a medium bowl. Place the tempeh in the medium bowl and toss to coat; set aside.
  2. Cut the white ends off of the scallions; thinly slice the white parts, then cut the green parts into 1-inch pieces. You'll use the white parts and green parts at different times in the recipe, so keep them separate.
  3. Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the white parts of the onion and cook until starting to brown, about 2 minutes. Add the snow peas or snap peas, mushrooms, asparagus, carrot, garlic, and green parts of the onions and stir-fry until crisp tender, about 2 minutes. Transfer to a plate; set aside.
  4. Heat the remaining 2 tablespoons of oil in the skillet over medium-high heat. Add the tempeh and spread into a single layer. Stir-fry until lightly browned, about 5 minutes.
  5. Add the noodles and reserved vegetables to the skillet. Cook, tossing with tongs, until heated through, about 2 minutes. Whisk the sauce again to dissolve the cornstarch, then pour it into the pan. Toss until the sauce evenly coats the noodles and vegetables, then remove from heat. Divide into serving bowls and garnish with sesame seeds, if desired.
Nutrition Facts
Spring Vegetable and Tempeh Lo Mein
Amount Per Serving (1 /4 of recipe)
Calories 369 Calories from Fat 147
% Daily Value*
Fat 16.3g25%
Saturated Fat 2g13%
Carbohydrates 36.2g12%
Fiber 10g42%
Sugar 5.4g6%
Protein 18.7g37%
* Percent Daily Values are based on a 2000 calorie diet.