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a large pan with vegetable chow mein on a marble countertop
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Vegetable Chow Mein

This easy vegetable chow mein with fresh veggies and a savory sauce makes such a great weeknight dinner. 30 minutes is all you need!
Course Main Dish
Cuisine Asian
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 261kcal
Author Sina

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

Calories: 261kcal | Carbohydrates: 51g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1182mg | Potassium: 669mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4546IU | Vitamin C: 177mg | Calcium: 96mg | Iron: 3mg