Make this easy Chinese vegan chow mein with vegetables, noodles and savoury chow mein sauce!

It’s such a quick noodle recipe that can be on your table in 20 minutes! Better than take out and totally vegan!

For the veggies we’ve got cabbage, bean sprouts, red pepper, carrots and broccoli. You can use whatever you have on hand but cabbage, bean sprouts and carrots are more traditionally found in chow mein.

But really, any veggies will be delicious! Mushrooms, sugar snap peas or courgette would all work.

If you want to add some extra protein you can add tofu, tempeh, seitan or chicken style pieces. I really enjoy chow mein with and without tofu so this option is up to you!

How to make vegan chow mein sauce:

Traditional chow mein sauce isn’t vegan because it contains oyster sauce. So to substitute this we are going to use hoisin sauce. It’s easily accessible and nearly always vegan.

Along with hoisin sauce we add soy sauce, shaoxing wine, sugar, sesame oil, and sriracha (optional).

Shaoxing wine is available in most large supermarkets, in the asian section. It’s a traditional chinese wine made from fermented rice. If you can’t find it you can sub for dry sherry.

Simply mix them all together in a bowl then you can prep your veggies!

You can cut the veggies any way you like. Usually they are cut thinly so they are almost hidden with the noodles (great for kids!). I like to mix it up and have smaller and chunkier veg for texture.

Prep the garlic, ginger and onion too, then you’re ready to start cooking!

What should I cook chow mein in?

A wok, skillet or large frying pan will do! Something that you can toss everything in with enough space.

Now you’re ready to start cooking, heat some vegetable oil in the pan on high heat. Add the garlic and onion and fry for about 20 seconds, tossing so they don’t burn.

Add the broccoli and carrot, fry for a minute and then add the red peppers, cabbage and bean sprouts.

Stir fry for a couple of minutes more and then add the sauce and noodles, give it a good mix.

Let this fry for a couple more minutes, the noodles wont need long. Now you’re ready to serve – top with sesame seeds and chopped spring onion!

If you have any leftovers, it will keep in an air tight container in the fridge for a couple of days.

I love serving chow mein with vegetable spring rolls and some extra soy sauce on the side!

Why you should make this vegan chow mein:

1. It’s ready in less than half an hour – so quick and simple!
2. It’s one of the most popular chinese noodle dishes for a reason! And this one is vegan friendly 🙂
3. You can switch up the noodles and vegetables to your liking!

For more chinese inspired dishes you may like these:

Sweet and Sour Tofu – crispy chunks of tofu in a sweet and sour sauce, so addicting!

Tempeh Fried Rice – chunks of tempeh and broccoli with savoury fried rice

Spicy Sweet Chilli Noodles – a super quick and easy veggie noodle dish!

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As always if you make this vegan vegetable chow mein be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

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