Vegetable Chow Mein (Vegan)

This easy 30-minute vegan chow mein has plenty of vegetables and tasty Asian flavors. This recipe will show you how to make vegetable chow mein healthier and tastier than takeout.

If you are not vegetarian and prefer meat in your chow mein, try this chicken chow mein.

Ingredients

• Dried Noodles: This recipe uses dried noodles, which can be any variety you prefer. Traditional chow mein noodles are ideal, but you can also use buckwheat, ramen, or even rice noodles for a gluten-free option. Be sure to cook them according to the package instructions and drain them well before adding them to the stir-fry.
• Peanut Oil: If peanut oil isn’t available, you can substitute it with other high smoke point oils like vegetable or canola oil.
• Garlic and Ginger: Freshly minced garlic and ginger bring essential depth and warmth to the dish. Use fresh ingredients when possible for the best flavor, but store-bought minced garlic and ginger can be used if you’re short on time.
• Vegetables: This recipe includes a variety of vegetables—onions, carrots, white cabbage, and bean sprouts—for a good mix of texture and flavor. Feel free to customize it by adding other vegetables like bell peppers, snap peas, mushrooms, or broccoli. The more vegetables, the more colorful and nutritious your chow mein will be!
• Chow Mein Sauce: The sauce combines Thai ginger sauce, light soy sauce, dark soy sauce, and sesame oil for a savory, slightly sweet flavor. If you’re looking to reduce the saltiness, use a low-sodium soy sauce. You can also add a bit of heat with chili flakes or sriracha if you prefer a spicier dish.

Expert Tips

Use a Hot Wok: Make sure your wok or pan is hot before adding the vegetables. High heat is essential for quickly cooking the vegetables while preserving their crunch and flavor. This also helps you achieve that classic “wok hei” or smoky stir-fry flavor.

Prep Everything in Advance: Stir-frying moves quickly, so have all your ingredients prepped and ready before you start cooking. This includes having the vegetables chopped and the sauce whisked together.

Don’t Overcook the Vegetables: Keep an eye on the cooking time for vegetables. You want them to stay tender-crisp, not mushy.

Step by Step Instructions

1) In a small bowl, whisk together the Thai ginger sauce, light soy sauce, dark soy sauce, and sesame oil. Set aside.

2) Bring a large pot of salted water to a boil. Cook the dried noodles according to the package instructions. Drain and set aside.

3) Heat 1 tablespoon of peanut oil in a large wok over medium-high heat. Add the minced garlic and ginger, stir-frying for about 15-30 seconds, until fragrant.

4) Add the sliced onion, cabbage and carrot. Stir-fry for 3-4 minutes, or until the vegetables start to soften.

5) Add the bean sprouts and stir-fry for 1 minute.

6) Add the cooked noodles to the wok with the vegetables. Stir-fry for 2 minutes, keeping everything moving to ensure it heats through evenly.

7) Push the noodles and vegetables to the sides of the wok, creating a space in the center. Pour the prepared chow mein sauce into the center and bring it to a simmer.

8) Once the sauce is simmering, mix everything together, ensuring the noodles and vegetables are coated evenly with the sauce.

9) Serve the vegetable chow mein hot, garnished with sliced spring onions.

Storage and Leftovers

Refrigeration: Allow the Vegan Vegetable Chow Mein to cool completely before transferring it to an airtight container. You can store the leftovers in the refrigerator for up to 3 days.

Reheating: To reheat, place the chow mein in a microwave-safe dish and cover. Heat for 2 minutes, stir, and then continue reheating in 30-60 second intervals, stirring in between, until heated through. Alternatively, you can reheat it in a hot wok or pan, adding a splash of water or soy sauce to prevent the noodles from drying out.

Freezing: Transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

More Vegan Recipes You May Like:

• Bean Chilli
• Moroccan Couscous
• Puy Lentil Soup
• Vegan Hungarian Goulash
• Vegan Oatmeal Chocolate Chip Cookies