Vegan Chow Mein

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.

Prep Time10

Cook Time10

Total Time20

Cooking Method: Stovetop

Skill: beginner

Servings:

Calories: 370kcal

Ingredients

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

Instructions

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.

Nutrition