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Kelp Noodle Lo Mein

The easiest Lo Mein made with healthy vegan ingredients.
Servings: 2 servings


Kelp Noodles

  • 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.