Vegan Chow Mein
I love making vegan chow mein for an easy dinner that the whole family enjoys! I stir-fry fresh vegetables and noodles with a flavorful sauce that really brings the dish together. This wholesome, healthy meal has quickly become one of my favorite recipes. The best part? I can make it in just 30 minutes!
Servings: 4
Calories: 549kcal
Ingredients
For The Chow Mein
- 1 tbsp olive oil
- ½ red onion thinly sliced
- 3 cloves garlic crushed
- ¼ head of cabbage shredded
- 1 carrot sliced into thin strips
- 1 head of broccoli cut into small florets
- 1 cup snow peas sliced
- 1 cup bean sprouts
- 14 oz chow mein noodles
- 2 green onions thinly sliced
- 2 tbsp toasted sesame seeds optional
For The Chow Mein Sauce
- 4 tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp coconut sugar
- 1 tsp sriracha optional
- 2 tsp rice wine vinegar
- 2 tsp corn starch / corn flour
Instructions
- In a small mixing bowl, mix together all of the sauce ingredients, set aside.
- Cook the noodles according to the package directions. Drain and set aside.
- Heat the oil in a large wok, sauté the onion and garlic for 1-2 minutes.
- Add the cabbage, carrot and broccoli florets. Continue to sauté for 5 minutes 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 noodles.
- Cook for 2-3 minutes while the sauce thickens, add half of the sliced green onion and toss to coat all ingredients.
- Serve immediately topped with remaining sliced green onion and toasted sesame seeds.
- Stored cooked vegan chow mein in an airtight container in the fridge for up to 4 days.
Notes
- My #1 Secret Tip for this recipe is to speed up the cooking time by using high heat, which helps the vegetables cook quickly while keeping them crisp and flavorful.
- For more sauce: I add an additional ¼ cup water to the sauce ingredients and increase the corn starch to 1 tbsp.
- To stop noodles from overcooking: I rinse them under cold water and drain. This is especially important for rice noodles to yield the best result!
- Prepare ahead: I like to prepare all the vegetables ahead of time and store them in the fridge for up to 2 days before cooking.
Nutrition
Calories: 549kcal | Carbohydrates: 94g | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1732mg | Potassium: 817mg | Fiber: 13g | Sugar: 11g