Begin by bringing a large pot of water to a vigorous boil over high heat. Add vegan lo mein noodles and cook according to package instructions, usually for about 4–6 minutes. Drain and set aside in a large bowl.

In a non-stick skillet, heat a splash of water over medium-high heat. Add minced garlic and grated ginger, sauté for about 1 minute until fragrant, stirring constantly.

Introduce sliced red bell peppers and julienned carrots, stir-fry for 1–2 minutes. Add snow peas and sliced mushrooms, cooking for an additional 3–5 minutes until tender and crisp.

Stir in chopped green onions and leafy greens. Cook for 1–2 minutes until greens wilt slightly.

In a mixing bowl, whisk together reduced sodium soy sauce, dark soy sauce, toasted sesame oil, tahini, rice vinegar, and coconut sugar until well combined.

Pour half of the prepared sauce over vegetables, then add drained noodles. Toss together gently until everything is evenly coated with sauce.

Plate immediately and serve hot, garnishing with toasted sesame seeds or red pepper flakes if desired.