This tasty recipe for vegetable chow mein is a healthy makeover of the classic Chinese noodle dish. It’s a great option for anyone who’s looking for a meatless meal that’s both filling and satisfying.
– Vegan and can be made gluten free – Easy recipe for weeknight dinner – Clean ingredients
In a small bowl mix together all of the sauce ingredients and set aside.
Boil water and cook the chow mein noodles according to the package directions until “al dente.” Drain and set aside.
Heat 1 tablespoon of vegetable oil or olive oil in a large pan or wok on medium heat. Cut onions into thin slices and crush garlic cloves. Sauté for 1-2 minutes.
Add the cabbage, carrot and broccoli florets. Continue to sauté for 5 minutes on a medium-high heat until cooked and tender. You may need to add 2-3 tbsp water to the wok to help cook the vegetables.
Next, add the snow peas and bean sprouts. Sauté for a couple of minutes before adding the sauce and cooked noodles.