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Vegan Lo Mein

Vegan Lo Mein

Vegan Lo Mein

Vegan Lo Mein


1 package of vegan chicken strips or cubes

8 oz of lo mein noodles

1 bell pepper, sliced

1 small onion, sliced

1 cup of sliced pineapple

3 cloves of garlic, minced

2 tbsp of vegetable oil

Salt and pepper to taste

For the sweet chili sauce:

1/4 cup of sweet chili sauce

2 tbsp of soy sauce

1 tbsp of rice vinegar

1 tsp of sriracha sauce

1/2 tsp of cornstarch


Cook the lo mein noodles according to the package instructions. Drain and set aside.

In a small bowl, mix together the sweet chili sauce, soy sauce, rice vinegar, sriracha sauce, and cornstarch. Set aside.

Heat the vegetable oil in a large skillet over medium-high heat. Add the vegan chicken strips or cubes and cook until lightly browned, about 3-4 minutes. Remove from the skillet and set aside.

In the same skillet, add the bell pepper and onion. Cook for 2-3 minutes, or until the vegetables are slightly softened. Add the minced garlic and cook for an additional 30 seconds.

Add the sliced pineapple and cooked vegan chicken to the skillet. Cook for 2-3 minutes, or until the pineapple is heated through.

Pour the sweet chili sauce over the mixture in the skillet and stir to combine. Cook for an additional 2-3 minutes, or until the sauce has thickened and coats the ingredients.

Serve the lo mein noodles in bowls, topped with the sweet chili sauce and vegetable mixture.

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