Veg Chow Mein
Vegetable stir-fried noodles in a savory-sweet sauce. The vegetarian version of chicken chow mein, equally satisfying, often faster (no protein to cook). Heavy on the wok hei flavor — that smoky tang you only get from intense heat.
Prep Time
17 min
Cook Time
34 min
Servings
2
Calories
547 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Noodles100 g
- Carrot½ medium
- Cabbage½
- Peas¼ cup
- Spring Onion½
- Soy Sauce1 tbsp
- Garlic1 ½ cloves
- Ginger½ tsp
- Sesame Oil½
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Noodles100 g
- Carrot0.5 medium
- Cabbage0.5
- Peas0.25 cup
- Spring Onion0.5
- Soy Sauce1 tbsp
- Garlic1.5 cloves
- Ginger0.5 tsp
- Sesame Oil0.5
Instructions
- 1
Boil 8 oz of egg noodles for 1 minute less than the package time. Drain and toss with 1 teaspoon of sesame oil. Set aside.
- 2
Whisk the sauce: 3 tablespoons soy sauce, 2 tablespoons oyster sauce (or vegan oyster sauce / mushroom sauce), 1 teaspoon dark soy, 1 tablespoon sugar, 1 teaspoon sesame oil, ½ cup vegetable stock, 1 teaspoon white pepper, 1 tablespoon cornstarch.
- 3
Heat 2 tablespoons of oil in a wok or large skillet over the highest heat until smoking. Add 3 cups of julienned vegetables (cabbage, carrot, bell pepper, mushrooms, scallions) and stir-fry for 3 minutes — they should be crisp-tender with slight char marks.
- 4
Add 2 minced garlic cloves and 1 tablespoon of grated ginger, stir for 15 seconds.
- 5
Add the noodles. Pour the sauce around the rim of the pan. Toss everything with tongs for 90 seconds until the sauce slightly thickens and coats every strand.
- 6
Off heat, add 2 cups of fresh bean sprouts and 3 chopped scallions. Toss for 30 seconds — sprouts should be barely warmed, still crunchy. Serve immediately with extra soy sauce or chili oil.
Watch how to make Veg Chow Mein
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💡 Expert Tips
- 1.Highest heat on your stove. Wok hei (the smoky char flavor) comes from intense heat. Maximize what you have.
- 2.Julienne the vegetables. Long thin strips match the noodle shape and toss together cleanly. Cubed vegetables look out of place.
- 3.Bean sprouts at the very end. They cook in 30 seconds. Adding earlier turns them into limp threads.
- 4.Sauce around the rim. The very hot edge briefly caramelizes the sauce before mixing in, adding depth.
🔬 Why It Works
Veg chow mein succeeds when the vegetables retain their crisp texture (achieved by intense quick cooking) and the sauce coats every strand (achieved by the cornstarch thickener and proper noodle technique). The variety of vegetables provides multiple textures and flavors in each bite. Without the cornstarch, the sauce stays watery and pools in the bowl. With it, the sauce becomes the glossy coating that defines proper chow mein.
Frequently Asked Questions
Vegan oyster sauce — what is it?▾
Can I add tofu or other protein?▾
What if I don't have a wok?▾
Why is mine bland?▾
4.8
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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