This vegan chow mein brings the flavors of your favorite Chinese restaurant right into your home! Healthier and more fresh than takeout, top off your vegetable chow mein with tofu or edamame.
There is no reason you should have to order out to enjoy your favorite comfort foods! Not that I’m against ordering in for a relaxing night — personally, I’m a huge fan of Chinese takeout. Such a fan, in fact, that I decided to create my own, homemade version of a Chinese favorite, vegan chow mein.
Not only does making your favorite restaurant foods at home help your wallet, but it is also going to be healthier and taste so much more fresh when it comes from your own kitchen. Plus, it’s a nice change of place from your fried rice or cauliflower fried rice.
The best part about this recipe is how versatile it is. Throw in all of your favorite vegetables, add a tasty protein, or keep it vegan and serve top off with tofu. However you enjoy it, this quick and easy vegan chow mein recipe won’t disappoint!
Why You’ll Love This Vegan Chow Mein
- Ready in 20 minutes. Yes, just 20 minutes! That’s less time than your favorite prime-time TV show and definitely quicker than ordering takeout.
- Easy to prep ahead. Cut your time in half by prepping the ingredients and chopping all of your vegetables ahead of time. Then, all you have to do is cook your noodles, combine the ingredients and you’re ready to go.
- So many veggies. As I said, this vegan chow mein recipe is extremely easy to customize. Fill your wok with any number of delicious, healthy vegetables. Some of my favorites are broccoli, cabbage, carrots, and bean sprouts! I even like to throw some edamame on top as a garnish (not a veggie, I know, but it’s fresh!).
Ingredients for Vegan Chow Mein:
- Low sodium soy sauce
- Sesame oil
For chow mein:
- Chow mein noodles
- Fresh minced garlic
- Fresh minced ginger
- Vegetable or avocado oil
- Red bell pepper
- Shiitake mushrooms
- Green Napa cabbage
- Green onions
- Sesame seeds
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How to Make Vegan Chow Mein:
- Make the sauce. First, in a small bowl, whisk together cornstarch, soy sauce, honey, sriracha and sesame oil and set aside.
- Cook the noodles. Then, follow the package boiling directions according to the vegan chow mein noodles and rinse with cold water, set aside.
- Combine the veggies. After that, in a large wok, heat 1 tablespoon of oil on medium-high heat. Then add in the ginger and garlic and cook quickly for 30 seconds, being careful not to burn. Next, add in the onion, carrots, celery, and bell pepper. Cook for 2-3 minutes stirring often. Vegetables should still be crisp and al dente.
- Add mushrooms. Now, add in the shiitake mushrooms and cabbage and cook for an additional 2-3 minutes, being careful not to overcook the vegetables.
- Add the noodles. Next, add the sauce mixture and noodles to the vegetables. Then cook and stir the mixture frequently for 1-2 minutes or until the sauce has thickened and is glossy.
- Garnish and enjoy. Finally, serve your vegan chow mein and top bowls with chopped green onions and sesame seeds if desired.
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Tips & Tricks
- Prep veggies ahead of time. Prep, peel, and slice your vegetables ahead of time. The recipe cooks together really quickly so it’s best to prep all your veggies and ingredients in advance.
- Enjoy the leftovers. Whether you planned for leftovers or just got lucky, this vegan chow mein is absolutely delicious the next day. Store your leftovers in an air-tight container in the refrigerator for up to 3 days and enjoy an easy work-from-home lunch.
- Don’t overcook the noodles. It’s easy to overcook chow mein noodles, so make sure you’re paying close attention to the time. You want to boil the noodles a tiny bit al dent, just until tender. I usually cook them a minute less than the package says just to be safe.
- 2 tsp cornstarch
- 0.25 cups low sodium soy sauce
- 1 tbsp honey
- 2 tsp sriracha
- 2 tsp sesame oil
- 8 oz chow mein noodles
- 2 tsp fresh minced garlic
- 2 tsp fresh minced ginger
- 1.5 tbsp oil (vegetable or avocado)
- 0.5 onion, thinly sliced
- 2 carrots, julienned (or sliced in match sticks)
- 2 stalks of celery, thinly sliced
- 1 large red bell pepper, thinly sliced
- 2 cups shiitake mushrooms, thinly sliced
- 3 cups green napa cabbage, thinly sliced
- chopped green onion, for garnish
- sesame seeds, for garnish
- For the sauce: In a small bowl, whisk together cornstarch, soy sauce, honey, sriracha, and sesame oil and set aside.
- Prep, peel, and slice your vegetables ahead of time. The recipe cooks together really quickly so it’s best to prep all your veggies and ingredients in advance.
- Noodles: Follow the package boiling directions according to the chow mein noodles and rinse with cold water, set aside.
- Chow mein: In a large wok, heat 1 tablespoon of oil on medium-high heat. Add in the ginger and garlic and cook quickly for 30 seconds, be careful not to burn. Add in the onion, carrots, celery, and bell pepper. Cook for 2-3 minutes, stirring often. Vegetables should still be crisp and al dente.
- Add in the shiitake mushrooms and cabbage and cook for an additional 2-3 minutes, be careful not to overcook the vegetables.
- Add in sauce mixture and noodles to the vegetables. Cook and stir mixture frequently for 1-2 minutes or until the sauce has thickened and is glossy.
- Serve and top bowls with chopped green onions and sesame seeds if desired.
Looking for more weeknight vegan dinner ideas?
Check out our collection of all things vegan – from breakfast to dinner to dessert. Additionally, these simple vegan recipes are some of tastiest recipes out there: