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:
- It’s ready in less than half an hour – so quick and simple!
- It’s one of the most popular chinese noodle dishes for a reason! And this one is vegan friendly 🙂
- You can switch up the noodles and vegetables to your liking!
For more chinese inspired dishes you may like these:
Tempeh Fried Rice – chunks of tempeh and broccoli with savoury fried rice
Spicy Sweet Chilli Noodles – a super quick and easy veggie noodle dish!
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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Chow Mein Sauce
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp shaoxing wine or dry sherry
- 1.5 tsp sugar
- 1 tsp sesame oil
- 1 tsp sriracha (optional)
- 3 garlic cloves, finely chopped
- 1 shallot, thinly sliced
- 1 carrot, cut into thin strips
- 1 red pepper, cut into thin strips
- 1/2 white cabbage, shredded
- 1/2 head broccoli, cut into small florets
- 1.5 cups/150g bean sprouts
- 300g chow mein noodles*
- 4 spring onions, chopped
- Sesame seeds
- Heat some oil in a wok or 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 and fry for a further minute or two.
- Add the pepper, bean sprouts and cabbage and fry for a couple of minutes. Toss well so they get cooked evenly.
- Cook noodles according to packet instructions - they made need soaking in water or adding straight to the pan.
- Add the chow mein sauce and noodles, stir well and serve!
- Top with chopped spring onion and sesame seeds.
You can sub for any noodles - medium noodles, ramen or packet noodles. If your'e using packet instant noodles just disregard the spice mix. Just make sure they're egg free!
To bulk this meal out you can add any vegan protein of choice - tofu, tempeh, seitan or chicken style pieces. Just stir fry them first then add back in when the veggies are cooked. It will serve around 4 if you do this.
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Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 638Total Fat: 22gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 0mgSodium: 2271mgCarbohydrates: 95gFiber: 8gSugar: 16gProtein: 14g