Noodles with Cabbage and Carrots (My Take On Lo Mein!)

These Stir Fry Noodles with Cabbage and Carrots is great for a quick and easy Asian inspired vegan dinner recipe!  They are my (un-authentic) version of Lo Mein, but this recipe requires jut a few ingredients and all are fairly easy to find!

 As I said above, this noodle dish with cabbage and carrots is my easy version of Lo Mein!  I’m not calling it Lo Mein, because it isn’t authentic, but it sure is delicious!  These Noodles with Cabbage and Carrots only take about 20 minutes to make and they are bursting with flavor!

I feel like a lot of my recipes lately include noodles, vegetables and some type of sauce and I think it’s because you can’t really go wrong with those ingredients, ha!  They are usually fairly budget friendly and quick to make, which are two very important things to me!

Stir Fry Noodles with Cabbage and Carrots Recipe Ingredients and Substitutions

• Noodles – You can use any kind of noodles for this recipe.  I used the Trader Joe’s Thai Wheat Noodles (pictured above) and they worked great!  I used all three packages and microwaved them first to help loosen them up before adding to the pan.  Rice or Udon noodles would also work well.  You can even use regular spaghetti noodles if you like!
• Vegetables – I used green cabbage, carrots and scallions as my vegetables for this recipe. You are certainly welcome to add any other stir fry veggies that you like!  I wanted to keep it pretty simple with my ingredients, but other great options are: bell peppers, bok choy, mushrooms, onion, water chestnuts, broccoli.  A bag of coleslaw mix would work well and be budget friendly too!
• Sauce – The stir fry sauce is made using tamari, maple syrup, rice wine vinegar, toasted sesame oil, toasted sesame seeds, fresh garlic and ginger and a little bit of water.  I also use some cornstarch or arrowroot to help thicken the sauce a bit.

How To Make Noodles with Cabbage and Carrots

1. I like to start by preparing the sauce.  Add all sauce ingredients to a small bowl and mix until combined.  Set aside until ready to use.  If you are using dry noodles that need to be cooked, cook those now.  Once cooked, rinse with cold water and let sit until ready to use.  The noodles that I used were pre-cooked noodles and I just heated them up in the microwave for about 30 seconds before using.
2. Thinly slice your cabbage, carrots and green onion.  Heat a large skillet over medium heat.  You want to allow the pan to get pretty hot so that the vegetables sizzle when you add them in.  Add your veggies, give a stir so that all vegetables are coated in oil and let cook for 2-3 minutes.  You just want to slightly soften them.
3. Next, add in your cooked noodles and the bowl of sauce.  Give everything a good mix and then let the noodles and vegetables cook with the sauce until the sauce has thickened up to your liking, 5-10 minutes.  I like to add some freshly sliced green onion and extra toasted sesame seeds to the top.  Serve and enjoy!

Stir Fry Noodles Recipe Frequently Asked Questions

• Is this recipe vegan?  Yes!
• Is this recipe gluten free?  No, I used wheat based noodles, but it can easily be made gluten free by using rice noodles.
• Can this recipe be made ahead of time?  This noodle recipe doesn’t take much time to cook, but it can definitely be made a head of time!  You can either prepare your sauce and vegetables ahead of time, or you can prepare the entire recipe ahead of time and heat up in the microwave or in a skillet.
• How long do leftovers last in the refrigerator?  If stored in an airtight container, leftovers should last about 4 days.

Have a question I didn’t answer?  Ask me in the comments below and I will get back to you ASAP!

Looking For More Easy Asian Inspired Vegan Dinners?

Easy Scallion Noodles

Stir Fry Noodles with Crispy Grated Tofu

Coconut Red Thai Curry Noodles with Veggies

Sesame Ginger Noodles

Sticky Ginger Cashew Tofu

Noodles with Cabbage and Carrots

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5 from 3 reviews

• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

These Noodles with Cabbage and Carrots are easy to make and packed with flavor!  You only need a few ingredients to make this delicious vegan noodle dish inspired by Lo Mein!

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Ingredients

Scale 1x2x3x

• 21 oz cooked Asian style noodles*
• 3–4 cups thinly shredded cabbage, about half a medium sized head of cabbage
• 2 cups thinly shredded carrot
• 1 large bunch scallions, cut into 1 1/2 inch pieces and then thinly sliced
• Extra toasted sesame seeds and sliced scallions for garnish, if desired

Sauce:

• 1/2 cup tamari, or soy sauce
• 2 cloves grated garlic
• 1 teaspoon grated ginger
• 1 1/2 teaspoons toasted sesame oil
• 1 1/2 teaspoons pure maple syrup
• 1 1/2 teaspoons rice wine vinegar, or white vinegar
• 1 tablespoon toasted sesame seeds
• 1 1/2 teaspoon corn starch, or arrowroot

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Instructions

1. I like to start by preparing the sauce.  Add all sauce ingredients to a small bowl and mix until combined.  Set aside until ready to use.  If you are using dry noodles that need to be cooked, cook those now.  Once cooked, rinse with cold water and let sit until ready to use.  The noodles that I used were pre-cooked noodles and I just heated them up in the microwave for about 30 seconds before using.
2. Thinly slice your cabbage, carrots and green onion.  Heat a large skillet over medium heat.  You want to allow the pan to get pretty hot so that the vegetables sizzle when you add them in.  Add your veggies, give a stir so that all vegetables are coated in oil and let cook for 2-3 minutes.  You just want to slightly soften them.
3. Next, add in your cooked noodles and the bowl of sauce.  Give everything a good mix and then let the noodles and vegetables cook with the sauce until the sauce has thickened up to your liking, 5-10 minutes.  I like to add some freshly sliced green onion and extra toasted sesame seeds to the top.  Serve and enjoy!

Notes

*You can buy precooked noodles or you can cook your own noodles before starting on this recipe.  Also, measurement does not need to be exact, I just happened to have a box of noodles that was 21 oz.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Dinner, Vegan
• Method: Stovetop
• Cuisine: Asian Inspired