Soy-Free Vegetable Chow Mein

Delight your taste buds with this vibrant and flavorful Soy-Free Vegetable Chow Mein, a healthy twist on a classic takeout favorite! Packed with crisp-tender veggies like julienned carrots, snap peas, and shredded cabbage, this recipe swaps traditional soy sauce for coconut aminos to deliver the perfect umami kick without the soy. Sesame oil and fresh aromatics like garlic and ginger infuse every bite with irresistible warmth and depth, while a quick cornstarch slurry creates a glossy sauce that clings beautifully to the tender chow mein noodles. Ready in just 30 minutes, this quick and easy dish is perfect for busy weeknights and can be customized to suit vegan diets by using maple syrup. Serve it hot and garnished with green onions for a wholesome, satisfying meal that’s simple, delicious, and entirely soy-free!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 oz Chow mein noodles (check for soy-free)
• 2 tbsp Sesame oil
• 1 medium Yellow onion, thinly sliced
• 3 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 1 large Carrot, julienned
• 1 medium Bell pepper, thinly sliced (any color)
• 1 cup Snap peas, trimmed
• 2 cups Cabbage, shredded
• 1 cup Vegetable broth
• 3 tbsp Coconut aminos (soy-free alternative to soy sauce)
• 1 tbsp Rice vinegar
• 1 tsp Honey or maple syrup (for vegan option)
• 1 tsp Cornstarch
• 1 tbsp Water
• 2 stalks Green onions, thinly sliced

Directions

Step 1

Cook the chow mein noodles according to the package instructions. Drain and rinse with cold water to prevent them from sticking together. Set aside.

Step 2

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.

Step 3

Add the sliced onion, garlic, and ginger to the pan. Stir-fry for 1-2 minutes until fragrant.

Step 4

Toss in the julienned carrot, bell pepper slices, snap peas, and shredded cabbage. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

Step 5

In a small bowl, whisk together the vegetable broth, coconut aminos, rice vinegar, and honey (or maple syrup).

Step 6

In another small bowl, mix the cornstarch and water to create a slurry.

Step 7

Push the vegetables to the side of the skillet or wok and add the remaining 1 tablespoon of sesame oil. Add the cooked chow mein noodles to the center of the pan.

Step 8

Pour the sauce over the noodles and stir to coat everything evenly.

Step 9

Add the cornstarch slurry to the mixture, stirring constantly until the sauce thickens and coats the noodles and vegetables, about 1-2 minutes.

Step 10

Remove from heat and garnish with sliced green onions. Serve hot and enjoy!

Nutrition Facts

Serving size	(1269.6g)

Amount per serving	% Daily Value*
Calories	1298.6

Total Fat 43.3g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 12.4g
Cholesterol 0mg	0%
Sodium 2539.7mg	0%
Total Carbohydrate 191.6g	0%
Dietary Fiber 24.1g	0%
Total Sugars 46.7g
Protein 37.1g	0%

Vitamin D 0IU	0%
Calcium 317.3mg	0%
Iron 13.5mg	0%
Potassium 2206.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.9%

Protein: 11.4%

Carbs: 58.8%