This easy vegetable chow mein makes such a great weeknight dinner. You will love the crispy stir-fried noodles that are loaded with fresh veggies and tossed in a savory sauce. And all you need is 30 minutes!
Why This Recipe Works
I absolutely love stir-fried noodles! However, traditional chow mein isn’t vegan because the sauce contains oyster sauce. But fortunately, it’s very easy to make a vegan version.
We’ve been making this recipe for years and now it’s about time that it finally appears on the blog. It’s such a quick, healthy, and easy recipe that only takes 30 minutes to make. So it’s perfect for busy weeknights.
To veganize the sauce, I used a combination of soy sauce, hoisin sauce, mirin, brown sugar, sesame oil, and corn starch. Just place all ingredients in a small bowl and stir until combined.
You can use whatever vegetables you have on hand, but my favorites are carrots, broccoli, red bell pepper, and green onions. Cabbage and bean sprouts are also a great choice and both are traditionally used for chow mein.
To add some extra protein, I decided to add crispy vegan chicken. To save some time, I used store-bought vegan chicken but you could also replace it with dried soy curls. Or you could use my crispy baked tofu, seitan, or tempeh.
This recipe is always a real winner around our house and it’s even better than take-out!
What Goes Into This Recipe
- A Large Carrot – cut into thin strips.
- Broccoli – use fresh broccoli florets. I don’t recommend using frozen broccoli for this recipe.
- Bell Pepper – I used a red bell pepper. Cut into thin strips.
- Green Onions & Garlic – they provide this dish with a lot of flavor.
- Veggie Chicken – a great source of protein. I used soy-based store-bought veggie chicken. You want it to be really crispy. If you want, you could also replace it with tofu, tempeh, or seitan. Or leave it out altogether.
- Soy Sauce – you can replace it with tamari if you want. Use low-sodium soy sauce if preferred.
- Corn Starch – to thicken the sauce.
- Hoisin – it’s a great vegan replacement for oyster sauce that is typically used for chow mein. Most hoisin sauces are vegan but always check the ingredient list.
- Mirin – a type of rice wine. You can find it in most supermarkets in the oil & vinegar or in the condiment & spice aisle. It is usually placed near soy sauce and rice wine vinegar. You can also replace it with rice wine vinegar.
- Brown Sugar
- Sesame Oil – don’t replace it with any other kind of oil as it gives the noodles a distinct taste.
- Chow Mein Noodles – you can find special chow mein noodles in the grocery store, but they often contain eggs especially if they’re fresh. Dried chow mein noodles are often vegan. You can also use ramen noodles or other thin noodles.
How To Make This Recipe
1. Step: Make the sauce: Place all ingredients in a small bowl and stir until combined.
2. Step: In a large pan, heat some olive oil and pan-fry the vegan chicken pieces until crispy. Set aside.
3. Step: In the meantime, cook the noodles according to the instructions on the package. Set aside.
4. Step: Cut the veggies. Cut the broccoli into small florets, the carrots and the bell pepper into thin strips, the green onions into rings, and finely chop the garlic.
5. Step: In the same pan you used for the veggie chicken heat some sesame oil and cook the garlic and the green onions for 2 minutes on high heat. Stir a few times.
6. Step: Then add the broccoli, the carrots, and the red bell pepper. Cook for 5 minutes on high heat. Then add the veggie chicken.
7. Step: Add the cooked noodles and the sauce and stir well. Cook for 3 minutes on high heat until the noodles are a bit crispy.
8. Step: Sprinkle with sesame seeds and red pepper flakes (optional). Serve immediately.
Recipe Notes
- I recommend using a large non-stick pan or wok to stir-fry the noodles.
- Make sure to cook everything on high heat. This way the veggies will be tender, but still have a nice crunch and the noodles will crisp up easily.
- You should have everything ready (the veggies, the sauce, and the noodles) once you start with the recipe. As you cook everything on high heat for only a few minutes, you won’t have much time during the actual cooking process.
Frequently Asked Questions
How Long Does the Vegetable Chow Mein Last?
Stored in an airtight container, leftovers last up to 3 to 4 days in the fridge.
Can I Freeze Leftovers?
Yes, you can easily freeze leftover chow mein in a freezer-safe container for up to 2 months. Let it thaw at room temperature and then reheat it in a large pan. You might want to add some more soy sauce.
I Can’t Find Chow Mein Noodles. Can I Use Other Noodles?
You can find special chow mein noodles at most grocery stores. Unfortunately, a lot of them (especially fresh ones) contain eggs. So keep an eye out for dried chow mein noodles that are sometimes vegan.
If you can’t find them, you could also use ramen noodles or other thin noodles. The recipe works with most kind of noodles. Just make sure your noodles aren’t too thick, so they crisp up easily when being fried.
I don’t recommend using udon noodles (too thick) or glass noodles (too thin) for this recipe.
Can I Use Other Vegetables?
Yes, you can use all kinds of vegetables for this vegan chow mein. Cabbage, bean sprouts, green beans, mushrooms, pak choi, and snow peas also work really well in this recipe.
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I Love To Hear From You!
I hope you like this vegetable chow mein as much as we do around here.
If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegetable Chow Mein
Ingredients
For the Noodles and Veggies:
- 1 carrot, cut into thin strips
- 1 small head broccoli, cut into florets
- 1 red bell pepper, cut into thin strips
- 4 green onions, cut into rings
- 6 oz chow mein noodles alternatively ramen or other thin noodles
- 3 cloves of garlic, finely chopped
- 1 package veggie chicken/ chicken-free strips (between 6 and 9 oz)
For the Sauce:
- 2 teaspoons corn starch
- 3 tablespoons soy sauce
- 1 tablespoon hoisin
- 1 tablespoon mirin or rice wine vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon sesame oil
Instructions
- Make the sauce: Place all ingredients in a small bowl and stir until combined.
- In a large pan, heat some olive oil and pan-fry the vegan chicken pieces until crispy. Set aside.
- In the meantime, cook the noodles according to the instructions on the package. Set aside.
- Cut the veggies. Cut the broccoli into small florets, the carrots and the bell pepper into thin strips, the green onions into rings, and finely chop the garlic.
- In the same pan you used for the veggie chicken heat some sesame oil and cook the garlic and the green onions for 2 minutes on high heat. Stir a few times.
- Then add the broccoli, the carrots, and the red bell pepper. Cook for 5 minutes on high heat. Then add the veggie chicken.
- Add the cooked noodles and the sauce and stir well. Cook for 3 minutes on high heat until the noodles are a bit crispy.
- Sprinkle with sesame seeds and red pepper flakes (optional). Serve immediately.
Notes
- I recommend using a large non-stick pan or wok to stir-fry the noodles.
- Make sure to cook everything on high heat. This way the veggies will be tender, but still have a nice crunch and the noodles will crisp up easily.
- You should have everything ready (the veggies, the sauce, and the noodles) once you start with the recipe. As you cook everything on high heat for only a few minutes, you won't have much time during the actual cooking process.
Nutrition
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