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

These vegan Stir Fry Noodles with Cabbage and Carrots are great for a quick and easy Asian-inspired dinner recipe. They’re my (un-authentic) version of Lo Mein, but this recipe requires just a few ingredients that are easy to find.

As I said, 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 is delicious! These Noodles with Cabbage and Carrots only take about 20 minutes to prepare, and they’re bursting with flavor.

Many of my recent recipes include noodles, vegetables, and some type of sauce, and I think that’s because you can’t really go wrong with those ingredients! They’re usually 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 three packages of Trader Joe’s Thai Wheat Noodles (pictured above), which worked great. I microwaved them first to loosen the noodles before adding them to the pan. Rice or Udon noodles 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; add any other stir-fry veggies 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, and broccoli. A bag of coleslaw mix would work well and be budget-friendly, too!
• Sauce – The stir fry sauce uses tamari, maple syrup, rice wine vinegar, toasted sesame oil, toasted sesame seeds, fresh garlic and ginger, and a little water. I also use some cornstarch or arrowroot to help thicken the sauce a bit.

Why Your Body Will Love This Stir Fry

• Antioxidants – Carrots boast antioxidant power. Antioxidants help neutralize harmful free radicals in the blood, and the lycopene in tomato sauce may help reduce the risk of chronic diseases, including heart disease and cancer.
• Vitamins and Beyond – Carrots also contain Vitamin C, A, and potassium (immune system, vision, and blood pressure, respectively), carotenoids, retinol, and biotin (skin health!).
• Magical Cabbage – Or were beans the magical fruit? Like beans, cabbage is full of fiber, aiding digestion and regular bowel movements and helping us feel full longer (contributing to weight loss). It’s also known to prevent cancer (thank you, sulforaphane), boost the immune system (vitamins C and K), reduce the risk of heart disease (thanks to anthocyanins), and boost brain and bone health.

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 use 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 I used were pre-cooked, and I heated them in the microwave for about 30 seconds before using them.
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, stir so that all vegetables are coated in oil, and let them cook for 2-3 minutes to soften them slightly.
3. Next, add in your cooked noodles and the bowl of sauce. Give everything a good mix, then let the noodles and vegetables cook with the sauce until the sauce has thickened up to your liking, 5-10 minutes. I like adding 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 this dish 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 can be made beforehand. You can prepare your sauce and vegetables beforehand or prepare the entire recipe and heat it up in the microwave or a skillet.
• How long do leftovers last in the refrigerator? If stored in an airtight container, leftovers should last about four days.

Have a question I didn’t answer? Ask me in the comments below , and I will reply 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