Vegan vegetable chow mein recipe with step-by-step photos: This quick and easy vegetable chow mein can be made in just 20 minutes that everyone will love. Loaded with fresh veggies tossed with a flavorful sauce – just like takeout but so much better!
Chow mein simply translates to stir-fried Chinese noodles with vegetables and sometimes meat, seafood, or tofu.
The recipe I am sharing today is the plain version of chow mein, made with vegetables. It is simple to make, flavorful, and vegan friendly. Whether you are a beginner cook or a seasoned cook, this easy vegetable chow mein recipe will help you to create restaurant-style chow mein in the comfort of your own home.
This chow mein is one of my favorite go-to recipes for easy weeknight meals. It’s quick, simple, and so adaptable – switch up the veggies and noodles, keep it vegan, or add proteins as you please.
Some more
- Cheese Ramen
- Chinese Salt and Pepper chicken
- Mediterranean Yellow rice
- White Sauce Pasta
- Indian Masala Pasta
- Masala Maggi Noodle
- Indo-Chinese Chilli Chicken
Vegetarian Chow Mein Ingredients (plus substitutes)
- Noodles: Chow mein is generally made with thin Chinese egg noodles, found in 3 forms – fresh(unsteamed), fresh(steamed), and dry. To keep chow mein vegan, use egg-less chow mein noodles or wheat noodles. You can find these noodles online or in Chinese or Asian grocery stores.
- Vegetables: For this recipe, I have used cabbage, carrot, green bell pepper, onion, and garlic. These veggies are commonly used in chow mein. However, you can use ginger, mushrooms, broccoli, bean sprouts, spinach, snap peas, bok choy, red or yellow pepper. You can even use seasonal produce. Feel free to get creative and use veggies of your liking.
- Cooking oil: Use a high smoke point cooking oil. I like to use peanut oil. But soybean oil, vegetable oil, or canola oil will also do.
Vegetarian Chow Mein Sauce
This chow mein sauce is my simple version of the homemade chow mein sauce made with 5 ingredients. You just need to mix all these together until the sugar melts.
- Soy Sauce: Use light soy sauce. The main flavor of chow mein comes from soy sauce.
- Sriracha: If you can’t find sriracha, substitute it with chili garlic sauce.
- Sugar: I used sugar. You can use brown sugar instead. You only need to add a little to balance the flavor.
- Sesame oil: Sesame oil gives the chow mein the authentic Chinese flavor.
- Pepper: I used black pepper. Sub black pepper for white pepper if you like.
Want to add some protein
This recipe is totally customizable. For an additional vegetarian protein, you can add some crispy tofu. Not a vegetarian – feel free to use some scrambled egg, cooked chicken, shrimp, or any protein of your liking.
Veg Chow Mein Preparations Step by Step
- Make the sauce: In a small bowl, mix together soy sauce, sesame oil, sriracha, ground pepper, and sugar until the sugar dissolves. Keep aside.
- Cook the noodles: Bring the water to a boil in a large pot, cook the noodles according to package instructions. Be careful not to overcook – the noodles should be cooked until al dente (slightly undercooked). Once ready, drain the noodles in a colander, rinse with cold water, shake a few times to remove all water. Then toss the noodles with a little oil to prevent them from sticking to each other and set them aside.
- Stir-fry the vegetables: Heat a large wok, skillet, or pan over a high flame. Once heated enough, add oil. This step will prevent food from sticking to the pan. Add onion and garlic, saute for a couple of seconds. Add cabbage, carrot, and green peppers. Cook, frequently stirring for 2-3 minutes over a high flame until the vegetables are tender.
- Toss the noodles: Add noodles and sauce. Stir and toss over a high flame for 1-2 minutes until the sauce coats evenly.
- Serve: Remove from flame and serve immediately. For a nice flavor and crunch, you can garnish with some chopped spring onion greens and tossed sesame seeds if you like.
Tips for making the Best Vegetable Chow Mein at home
- To make the cooking process quick and easy, preparing the ingredients ahead of time is very important. You need to have all ingredients ready before you start stir-frying.
- You also need to make sure the vegetables are sliced thinly and uniformly. So that they cook faster and easier to eat.
- Use a large and wide wok, pan, or skillet to allow the ingredients to fry, not steam.
- It is important to ensure the pan gets enough hot before cooking to avoid food sticking to the pan.
- Set the flame on high while cooking to get the restaurant-like smoky flavor.
If you try this recipe, please leave a feedback and rating. You can also snap a photo and tag me @spoonofflavor on Instagram.
Vegan Vegetable Chow Mein Recipe
This quick and easy vegetable chow mein can be made in just 20 minutes that everyone will love. Loaded with fresh veggies tossed with a flavorful sauce – just like takeout but so much better!
Servings2 – 3 people
INGREDIENTS ( 1 CUP = 240 ML )
- 6 oz or 200 grams chow mein noodles
- 2 tbsp peanut oil
- 1 medium-sized onion thinly sliced
- 2 large garlic cloves minced
- 2 cups cabbage thinly shredded
- ¾ cup or 1 carrot julienned
- ¾ cup or 1 green bell pepper/capsicum thinly sliced
For the Sauce
- 2 tbsp light soy sauce
- 1 tbsp sriracha or chili garlic sauce
- ½ tsp sugar or more
- 1 tsp sesame oil
- ¼ tsp black pepper freshly ground
INSTRUCTIONS
- Make the sauce: In a small bowl, mix together soy sauce, sesame oil, sriracha, ground pepper, and sugar until the sugar dissolves. Keep them aside.
- Cook the noodles: Bring the water to a boil in a large pot, cook the noodles according to package instructions. Be careful not to overcook – the noodles should be cooked until al dente (slightly undercooked). Once ready, drain the noodles in a colander, rinse with cold water, shake a few times to remove all water. Then toss the noodles with a little oil to prevent them from sticking to each other and set aside.
- Stir-fry the vegetables: Heat a large wok, skillet, or pan over a high flame. Once heated enough, add oil. This step will prevent food from sticking to the pan. Add onion and garlic, saute for a couple of seconds. Add cabbage, carrot, and green peppers. Cook frequently stirring for 2-3 minutes over a high flame until the vegetables are tender.
- Toss the noodles: Add noodles and sauce. Stir and toss over high flame for 1-2 minutes until the sauce coats evenly.
- Serve: Remove from flame and serve immediately. For a nice flavor and crunch, you can garnish with some chopped spring onion greens and tossed sesame seeds if you like.
Notes
- To make the cooking process quick and easy, preparing the ingredients ahead of time is very important. You need to have all ingredients ready before you start stir-frying.
- You also need to make sure the vegetables are sliced thinly and uniformly. So that they cook faster and easier to eat.
- Use a large and wide wok, pan, or skillet to allow the ingredients to fry, not steam.
- It is important to ensure the pan gets enough hot before cooking to avoid food sticking to the pan.
- Set the flame on high while cooking to get the restaurant-like smoky flavor.
- Noodles: Chow mein is generally made with thin Chinese egg noodles, found in 3 forms – fresh(unsteamed), fresh(steamed), and dry. To keep chow mein vegan, use egg-less chow mein noodles or wheat noodles. You can find these noodles online or in Chinese or Asian grocery stores.
- Vegetables: For this recipe, I have used cabbage, carrot, green bell pepper, onion, and garlic. These veggies are commonly used in chow mein. However, you can use ginger, mushrooms, broccoli, bean sprouts, spinach, snap peas, bok choy, red or yellow pepper. You can even use seasonal produce. Feel free to get creative and use veggies of your liking.
- Cooking oil: Use a high smoke point cooking oil. I like to use peanut oil. But soybean oil, vegetable oil, or canola oil will also do.
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