Veggie Chow Mein
Stir-fried noodles with mixed vegetables in a savory-sweet sauce. The vegetarian version of chicken chow mein — equally satisfying, often faster (no protein to prep). Heavy wok hei flavor when you can get the pan hot enough.
Prep Time
19 min
Cook Time
22 min
Servings
4
Calories
349 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Noodles200 g
- Carrot1 medium
- Cabbage1
- Peas½ cup
- Spring Onion1
- Soy Sauce2 tbsp
- Garlic3 cloves
- Ginger1 tsp
- Sesame Oil1
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Noodles200 g
- Carrot1 medium
- Cabbage1
- Peas0.5 cup
- Spring Onion1
- Soy Sauce2 tbsp
- Garlic3 cloves
- Ginger1 tsp
- Sesame Oil1
Instructions
- 1
Boil 8 oz of dried egg noodles (or fresh chow mein noodles) for 1 minute less than the package time. Drain and toss with 1 teaspoon of sesame oil to prevent sticking.
- 2
Whisk the sauce: 3 tablespoons soy sauce, 2 tablespoons oyster sauce (or vegan mushroom sauce), 1 teaspoon dark soy (color), 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 mixed sliced vegetables (cabbage, carrots, bell pepper, mushrooms, bean sprouts). Stir-fry 3 minutes — crisp-tender with slight char.
- 4
Add 2 minced garlic cloves and 1 tablespoon grated ginger. Cook 15 seconds.
- 5
Add the noodles. Pour the sauce around the rim of the wok. 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.
Watch how to make Veggie Chow Mein
Plays the exact recipe video right here — no need to leave the page.
💡 Expert Tips
- 1.Highest heat. Restaurant wok hei comes from intense heat. Maximize what your home stove gives you.
- 2.Julienne vegetables. Long thin strips match the noodle shape and toss together cleanly.
- 3.Bean sprouts at the very end. They cook in 30 seconds. Adding earlier turns them limp.
- 4.Sauce around the rim. The very hot edge briefly caramelizes the sauce before mixing in.
🔬 Why It Works
Vegetarian chow mein balances four flavors (salty soy, sweet sugar, savory mushroom/oyster sauce, aromatic ginger and garlic) on a base of perfectly cooked noodles and crisp vegetables. The cornstarch in the sauce creates the glossy clinging coat. Bean sprouts added at the very end provide fresh crunch — adding earlier turns them mushy. Without protein, the dish relies more on the sauce and vegetable variety for flavor depth.
Frequently Asked Questions
Vegan oyster sauce?▾
Can I add tofu?▾
What if I don't have a wok?▾
Why are my noodles soggy?▾
4
712 home cooks rated this
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Related Recipes
Chicken Alfredo Pasta
Veggie Wrap
Chicken Caesar Salad
Beef Burger
Margherita Pizza
