Chow Mein is one of those quick and easy noodle dishes that are a great side dish to many types of meat and poultry or a great meal on its own. This vegetarian chow mein will hit the spot every single time.
While I am in no way the authority of authentic Asian dishes, Chow Main has found its way into our hearts through takeaway and its simplicity. It is one of those easy combinations that just work and are oh-so finger-licking good. For a brief look into the history of the veg chow mein, visit this article by Spruce Eats.
Just imagine pairing this veggie chow mein with my crispy honey chicken thighs.
What is vegetable chow mein made of?
Typically veggie chow mein is made from noodles, cabbage, carrot, and onion. Paired with soy sauce and green onions. These are the ingredients that make the best vegetarian chow mein recipe but feel free to tweak it. In my house it is a fridge raid recipe, meaning, add any veggie scraps you need to use up.
- Egg noodles are traditionally used because they don’t use the chewiness after cooking
- Carrots
- Bell pepper or any other pepper
- Yellow onion, you might go for a red one, but I like the yellow ones for their sweetness
- Green beans or haricot beans to make this veggie chow mein recipe a meal of its own
- Green or purple cabbage
- Fresh garlic and ginger
- Chili flakes for extra heat
- High-quality soy sauce is key, it gives this dish its flavor
- Sweet chili sauce, chose one that you like on its own
- Sesame oil for cooking
- Crushed peanuts, sesame seeds, marinated onions, and herbs for serving
For more precise measurements and instructions, view the recipe card.
How to make vegetarian chow mein?
Sautee all the ingredients quickly over high heat in a wok pan to get the dish’s signature chewiness and flavor.
Instructions
It is important to choose the right kind of noodle for this vegetarian chow mein recipe. You have to prepare the noodles according to the package instructions. So if you have vacuum-packaged boiled noodles, only soak them in hot water. If you are using dried ones like me, a brisk boil will be more than enough before you add the noodles to the pan.
For this recipe I advise you to use a wok pan, while a carbon steel wok would be the original way to go, my small kitchen and the electric hob will work best with a nonstick pan. The main idea is to use a large pan that is heated and to saute the vegetables quickly. No slow cooking, no low heat, no steaming. Everything has to be crispy but with a chew still remaining.
The same goes for the noodles. This vegetarian chow mein is delicious because of the texture and taste of the dish. When the veggies have been quickly sauteed with the sauce, the noodles are added, and everything takes a quick trip around the pan before the heat is turned off.
Substitutions
Cabbage – while chow mein with cabbage is traditional, feel free to use any vegetables you enjoy and are in season. Just keep in mind to use veggies of fairly similar cooking times.
Noodles – you can use rice and other noodles if you wish. I have even used spaghetti to make a quick dinner when I had nothing else. Shhh, just don’t tell the noodle police!
Variations
Spicy – add chili oil or Sriracha sauce while cooking the dish to give it that extra heat.
Add a protein – add chicken, beef, or tofu bits that have previously been cooked in soy sauce.
Top tips
Keep the heat high to avoid mushy or soggy vegetables,
Don’t overcook the noodles or they will break apart.
Move quickly to avoid burning your food.
This recipe is fast and easy to prepare, so enjoy!
Vegetarian chow mein
Equipment
- Wok pan
Ingredients
- 200 g egg noodles
- 2 medium carrots thinly sliced or julienned
- 1 bell pepper thinly sliced
- 1 yellow onion
- 100 g green beans or haricot beans
- ⅓ of a small purple cabbage
- 4 cloves of garlic thinly sliced
- 3 cm of ginger thinly sliced
- ½ tsp chili flakes
- 100 ml soy sauce
- 5 tbsp Thai sweet chili sauce
- Sesame oil for cooking
Instructions
- Prepare the noodles according to package instructions and set aside
- In a wok or large skillet heat the oil, add the garlic, ginger, and chili flakes, and cook for 30 seconds
- Add all of the veggies and cook for 5 minutes while tossing
- Add in the soy sauce and sweet chili sauce, and cook for another minute
- Add in the noodles and toss
- Remove from heat and let sit for 4 minutes before serving
Notes
For other noodle-inspired dinners, try these: