If you love Lo Mein, you will be obsessed with this kelp noodle Lo Mein. It’s vegan, takes under 30 minutes to make, and is 10x healthier than take-out. This one is a must try!
Healthier Than Take-Out
The key difference between this lo mein and take-out lo mein is I used kelp noodles as opposed to traditional wheat noodles. Kelp noodles are low in calories, nutrient dense, and with the right method soften just like regular noodles. Here’s how:
- Drain and rinse your kelp noodles. Use your fingers to separate all the noodles.
- For these next parts you’ll need to move fast. Submerge kelp noodles in a bowl of warm water.
- First, add two tbsp of baking soda. Immediately after squeeze the juice of one lemon and use your hands to massage the noodles until soft. This should take no longer than a minute.
- Drain and rinse the noodles well. Add on top of paper towels then use another set of paper towels to press the excess water from the noodles.
Kelp Noodle Lo Mein
Aside from the kelp noodles, this Lo Mein recipe is pretty standard. If you prefer regular noodles to kelp noodles, feel free to use those instead. Same for the vegetables, you can substitute whatever you’d like. Green beans, snow peas, and a mushroom medley would go great in this recipe.
Kelp Noodle Lo Mein
- 1 bag kelp noodles
- 2 tbsp baking soda
- 1 lemon, juice from
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- 2 tbsp miso paste
- 1/4 cup water
- 1 tsp ginger powder
- 1 tsp coconut sugar
- 1 shallot, sliced vertically
- 4 cloves garlic, minced
- 1/2 cup button mushrooms, sliced
- 1/2 cup broccoli florets
- 1 red bell pepper, sliced
- 1/2 large carrot, thinly sliced
- 1 tsp fermented chili paste optional
- sesame seeds topping
- sliced green onion topping
- Drain and rinse kelp noodles then submerge in a bowl of warm water. Add two tbsp of baking soda, then squeeze the juice of one lemon into the bowl. Quickly use your hands to massage for about a minute or until noodles are soft. Drain and rinse noodles then use paper towels to soak up excess water.
- Whisk all dressing ingredients together then set aside.
- Spray a skillet with avocado oil. Keep on a low medium heat. Add shallots and garlic and cook for a minute or two. Next, you will stagger the vegetables in by a few minutes. If the mixture starts getting in dry, feel free to add in a small amount of avocado oil.
- First add in the mushrooms. Stir for a few minutes then add the carrots. Stir for another few minutes then add the bell peppers. Stir for another few minutes then add the broccoli and fermented chili paste. Keep covered until vegetables are slightly softened – make sure not to overcook them.
- Mix in the dressing and kelp noodles. Stir until fully combined then transfer to your serving bowls. Top with sesame seeds and green onions and enjoy immediately.