This vegetable chow mein is very tasty and fulfilling. The veggies stay crisp and refreshing, the noodles turn out perfectly chewy, and everything gets coated in a flavorful, appetizing sauce. A simple vegetarian meal everyone will love.
Note: This recipe was originally published in 2021 and has been updated with an improved recipe and fresh details.
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If you love a veggie-packed dish that doesn't compromise on taste, this vegetable chow mein is perfect. The noodles are pan-fried, the vegetables seared separately, and everything gets tossed together right at the end. I make this dish all the time because it's quick, flexible, and it always turns out delicious.
More Reasons to Love this Vegetable Chow Mein
- Perfect texture: Chewy noodles meet crisp, seared veggies in every bite.
- No soggy veggies: The vegetables are seared separately and added at the end, and they're cut into thick strips so they stay crisp and vibrant.
- Simple ingredients: Nothing fancy, just everyday Asian pantry staples and fresh veggies.
- Quick and easy: Ready in under 30 minutes, ideal for busy weekdays.
- Versatile: Easily make it vegan by swapping in egg noodles. Add your favorite protein, such as tofu, egg, chicken, or shrimp, sear with a bit of sauce, and mix at the end.
- Rival takeout: Fresher, tastier, and way better than takeout at a fraction of the cost.
Ingredients You'll Need
Here are a few important notes about the ingredients. For measurements, see the recipe card below.
- Noodles: Chow mein noodles are thin wheat-based egg noodles with a chewy texture that works perfectly for this dish.
- Vegetables: Cabbage, carrots, and onions are commonly used. I also added button mushrooms for extra flavor and texture. Feel free to mix in other vegetables like bean sprouts, broccoli, bok choy, or bell pepper.
- Garlic: Finely minced and added to the mushrooms while cooking to release a savoury aroma.
- Oil: Use any neutral oil like canola, vegetable, sunflower, or peanut oil.
- Salt: Adjust to taste, especially since soy sauce also adds saltiness.
- Black pepper: Use freshly ground pepper for the best flavor. Pre-ground pepper doesn't taste as strong or fresh.
- Green onions (green parts): Also called spring onions or scallions, added at the end for freshness and a bit of crunch.
For the chow mein sauce
- Soy sauce: I'm using a combination of both light and dark soy sauce because together they give the chow mein amazing flavor and a beautiful color. Since soy sauce is the heart of the chow mein sauce, using a good-quality brand makes a big difference. I used Kikkoman for the best flavor.
- Sugar: It helps balance the salty soy sauces and brings out the savory flavors in the chow mein sauce. It won't make the dish sweet- just well-rounded and delicious.
- Toasted sesame oil: Just a little toasted sesame oil adds that signature toasty aroma.
- Reserved noodle water: Improves the texture of the sauce and helps it coat the noodles evenly. You can also use plain water or stock instead
Noodle Cooking Tips
- Use a large pot with plenty of water. This gives the noodles enough space to cook evenly and move around freely.
- Add noodles to boiling water: Only add them once the water is at a rolling boil to prevent them from sticking.
- Slightly undercook noodles: Cook about 1 minute less than the package instructions, so they stay firm when stir-fried.
Instructions Step-By-Step
1. Cook the noodles: Bring a large pot of water to a boil. Add the noodles and cook until just tender (al dente), or about 1 minute less than the package instructions. Reserve ¼ cup of the noodle water, then drain and rinse the noodles under cold water. Toss them with a little oil to prevent sticking.
2. Prepare the chow mein sauce: Combine light soy sauce, dark soy sauce, sugar, toasted sesame oil, and reserved noodle water in a bowl. Mix until the sugar dissolves, then set aside.
3. Cook the mushrooms and garlic: Heat a pan until hot, then add a splash of oil. Add the sliced mushrooms along with a little salt. Spread them in an even layer and cook until lightly golden. Stir in the minced garlic and cook for about 30 seconds until fragrant.
4. Sear the vegetables: Add onion, cabbage, and carrots in the pan. If needed, drizzle in a little more oil. Stir-fry over high heat for 1-2 minutes, just until the edges start to lightly sear, while keeping the vegetables crisp and vibrant. Once done, remove from the pan and set aside.
5. Pan fry the noodles: Heat a tablespoon of oil in the same pan. Spread the cooked noodles in an even layer and let them pan-fry undisturbed for about 30 seconds. Then toss over high heat for about a minute-this helps develop a nice texture.
6. Add the sauce: Pour the chow mein sauce along the sides of the pan and let it sizzle for a few seconds. Gently toss the noodles so they absorb all the flavor.
7. Combine everything: Add the seared vegetables, mushrooms, green onions (green parts), and freshly ground black pepper. Toss everything together over high heat until well combined and heated through.
8. Taste and adjust: Check seasoning and adjust salt and pepper if needed. Serve immediately. Enjoy!
More Veggie Forward Meals
- Creamy Mushroom and Spinach Pasta
- Chinese Chicken and Cabbage Stir Fry
- Asian Broccoli Stir Fry Recipe
Tried This Recipe?
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Recipe
Easy Vegetable Chow Mein Recipe
Ingredients
- 200 g (7oz) chow mein or egg noodles
- ½ small cabbage cut into thick strips, leaves separated
- 1 medium carrot cut into matchsticks
- ½ medium onion cut into thick strips, layers separated
- 100 g (3.5 oz) button mushrooms washed, patted dry, sliced thick
- 3-4 garlic cloves finely minced
- 2 tablespoons cooking oil
- Salt as needed
- Freshly ground black pepper as needed
- 3 green onions green part, cut into 1 ½ -inch sections
For the sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 teaspoon toasted sesame oil
- ¼ cup reserved noodle water
Instructions
- Cook the noodles: Bring a large pot of water to a boil. Add the noodles and cook until just tender (al dente), or about 1 minute less than the package instructions. Reserve ¼ cup of the noodle water, then drain and rinse the noodles under cold water. Toss them with a little oil to prevent sticking.
- Prepare the sauce: Combine light soy sauce, dark soy sauce, sugar, toasted sesame oil, and reserved noodle water in a bowl. Mix until the sugar dissolves, then set aside.
- Cook the mushrooms and garlic: Heat a pan until hot, then add a splash of oil. Add the sliced mushrooms along with a little salt. Spread them in an even layer and cook until lightly golden. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Sear the vegetables: Add onion, cabbage, and carrots in the pan. If needed, drizzle in a little more oil. Stir-fry over high heat for 1-2 minutes, just until the edges start to lightly sear, while keeping the vegetables crisp and vibrant. Once done, remove from the pan and set aside.
- Pan fry the noodles: Heat a tablespoon of oil in the same pan. Spread the cooked noodles in an even layer and let them pan-fry undisturbed for about 30 seconds. Then toss over high heat for about a minute-this helps develop a nice texture.
- Add the sauce: Pour the chow mein sauce along the sides of the pan and let it sizzle for a few seconds. Gently toss the noodles so they absorb all the flavor.
- Combine everything: Add the seared vegetables, mushrooms, green onions (green parts), and freshly ground black pepper. Toss everything together over high heat until well combined and heated through.
- Taste and adjust: Check seasoning and adjust salt and pepper if needed. Serve immediately and enjoy!
Notes
- Use a large pot with plenty of water. This gives the noodles enough space to cook evenly and move around freely.
- Add noodles to boiling water: Only add them once the water is at a rolling boil to prevent them from sticking.
- Slightly undercook noodles: Cook about 1 minute less than the package instructions, so they stay firm when stir-fried.
Nutrition
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
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