Vegan Chicken Chow Mein

Indulge in the ultimate plant-based comfort food with this flavorful Vegan Chicken Chow Mein recipe! Packed with vibrant vegetables like bell peppers, carrots, sugar snap peas, and mushrooms, this dish delivers a rainbow of nutrients in every bite. The recipe features tender chow mein noodles and a savory vegan chicken substitute, all tossed in a perfectly balanced soy sauce glaze with a hint of sesame oil. Quick and easy to make in just 35 minutes, it's the ideal weeknight dinner that doesn't sacrifice taste or nutrients. Plus, it's entirely egg-free and dairy-free, catering to vegan and vegetarian lifestyles without compromise. Garnish with fresh green onions for an extra burst of flavor and enjoy a restaurant-quality meal at home!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams Vegan chicken substitute
• 200 grams Chow mein noodles (egg-free, wheat-based)
• 4 tablespoons Soy sauce
• 2 tablespoons Sesame oil
• 2 tablespoons Olive oil
• 3 units Garlic cloves
• 1 inch piece Ginger
• 1 unit Red bell pepper
• 1 unit Carrot
• 3 stalks Green onions
• 150 grams Mushrooms
• 100 grams Sugar snap peas
• 100 grams Cabbage
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 0.25 teaspoon Black pepper

Directions

Step 1

Cook the chow mein noodles according to the package instructions. Once cooked, drain and set aside.

Step 2

In a small bowl, mix together the cornstarch and water to form a slurry.

Step 3

Heat 1 tablespoon of olive oil and sesame oil in a large pan or wok over medium-high heat.

Step 4

Add the vegan chicken substitute and cook until browned and heated through, about 5-7 minutes. Remove from the pan and set aside.

Step 5

In the same pan, add the remaining olive oil. Add minced garlic and grated ginger, stir fry for 30 seconds until aromatic.

Step 6

Add the sliced red bell pepper, julienned carrot, and sliced mushrooms. Stir fry for 2-3 minutes.

Step 7

Add the chopped sugar snap peas and shredded cabbage, continue to stir fry for another 2 minutes until the vegetables are tender-crisp.

Step 8

Return the vegan chicken substitute to the pan, and add the cooked noodles.

Step 9

Pour in the soy sauce and prepared cornstarch slurry. Toss everything together to coat well.

Step 10

Add the sliced green onions and a dash of black pepper, and toss again.

Step 11

Remove from heat and serve immediately, garnished with additional green onions if desired.

Nutrition Facts

Serving size	(1254.1g)

Amount per serving	% Daily Value*
Calories	1725.8

Total Fat 81.1g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 3887.1mg	0%
Total Carbohydrate 169.1g	0%
Dietary Fiber 29.9g	0%
Total Sugars 24.4g
Protein 94.4g	0%

Vitamin D 0IU	0%
Calcium 361.5mg	0%
Iron 15.4mg	0%
Potassium 2380.9mg	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: 40.9%

Protein: 21.2%

Carbs: 37.9%