Vegan Vegetable Chow Mein
Vegan Chow Mein is one of the most recognizable Chinese dishes worldwide, easily adapted to be completely plant‑based! Springy wheat noodles are tossed with a colorful mix of fresh vegetables and savory aromatics, coated in a balanced sauce of soy, sesame, and a touch of sweetness. It is quick to make, full of texture, and captures the classic wok‑fried flavor without any eggs, meat, or animal seasonings.
Shared by kim
Time
20 min
Serves
2
Difficulty
easy
đź›’ Ingredients
- #250g dried wheat noodles or fresh chow mein noodles
- 2 tbsp neutral oil
- 2 cloves garlic, minced
- ½ small onion, sliced
- 1 carrot, julienned
- ½ cup cabbage, shredded
- ½ cup bean sprouts
- 4–5 shiitake mushrooms, sliced
- 2 green onions, cut into 4cm lengths
- #Sauce:
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce (for color)
- 1 tbsp vegetarian oyster sauce (mushroom sauce)
- 1 tsp sugar
- ½ tsp white pepper
- 1 tsp toasted sesame oil
👩‍🍳 Instructions
- 1
Cook the noodles according to package instructions until just tender; drain well and toss with a little oil to prevent sticking.
- 2
Mix all sauce ingredients in a small bowl and set aside.
- 3
Heat oil in a wok or large pan over high heat. Add garlic and onion, stir‑fry for 30 seconds until fragrant.
- 4
Add carrot, cabbage, and mushrooms; stir‑fry for 2 minutes, then add bean sprouts and cook for another minute.
- 5
Add the cooked noodles and pour the sauce over everything. Toss quickly and thoroughly for 2–3 minutes until all noodles and vegetables are evenly coated and heated through.
- 6
Stir in the green onions and sesame oil, give one final toss, then serve hot.