20 Minute Vegetable Lo Mein Recipe

Super easy, super fast clean Vegetable Lo Mein Recipe takes 20 minutes to make and is made with a combination of zucchini, carrot and brown rice noodles. Even the sauce has a hidden serving of vegetables!

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  • 1 tablespoon plus 1 teaspoon tahini (sesame seed butter)
  • 3/4 cup frozen butternut squash (thawed)
  • 1/4 cup unpasteurized soy sauce (such as Namu Shoyu)
  • 1 tablespoon plus 1 teaspoon unrefined toasted sesame seed oil
  • 2 teaspoons raw honey
  • 4 cloves garlic
  • 2 teaspoons Sriracha sauce
  • 1/2 teaspoon ground ginger
  • 1/4 cup organic vegetable broth
  • 8 ounces brown rice noodles (such as Annie Chun’s)
  • 2 cups spriralized zucchini noodles (watch how to spiralize zucchini into noodles HERE)
  • 1 cup shredded carrots
  • 2 large handfuls snow peas
  • 1 cup chopped scallions


  1. To a blender container, add the tahini, butternut squash, soy sauce, sesame oil, honey, garlic, sriracha sauce, ground ginger and vegetable broth; process on high speed for 1 minute, or until mixture is smooth and creamy. Set sauce aside.
  2. Bring a large pot of salted water to a boil. Add the brown rice noodles and cook for 3 minutes. Add the zucchini noodles, shredded carrots and snow peas and cook for 2 minutes. Drain the grain and vegetable noodles.
  3. Pour the sauce into the same pot used to cook the noodles and heat over low heat. Once the sauce is hot, carefully stir in the grain and vegetable noodles. Toss to coat the noodles in the sauce and continue cooking on low heat for about 1 minute, or until heated through. Stir in the scallions. Serve warm.

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