Vegan Classic Chow Mein
Transport your taste buds to the heart of Chinese cuisine with this mouthwatering Vegan Classic Chow Mein! This plant-based twist on a takeout favorite is loaded with vibrant, fresh vegetables like julienned carrots, snap peas, mushrooms, and crunchy cabbage, all coated in a savory-sweet soy sauce glaze. Perfectly cooked chow mein noodles are stir-fried to perfection in aromatic sesame oil, while minced garlic and grated ginger infuse the dish with bold, irresistible flavors. With its quick 30-minute prep and cook time, this vegan chow mein recipe is the ultimate weeknight dinner that’s both satisfying and healthy. Garnished with sliced green onions and optional sesame seeds for added texture, it’s a wholesome, dairy-free, and crowd-pleasing classic you’ll want to make again and again. Perfect for lovers of Chinese-inspired vegan recipes, this dish delivers big flavor in every bite!
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Ingredients
- 200 grams dried chow mein noodles
- 2 tablespoons sesame oil
- 1 medium white onion, thinly sliced
- 3 units garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 medium carrots, julienned
- 1 medium red bell pepper, thinly sliced
- 100 grams snap peas
- 100 grams button mushrooms, sliced
- 200 grams green cabbage, shredded
- 4 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon cornstarch
- 2 tablespoons water
- 3 units green onions, sliced
- 1 teaspoon sesame seeds (optional)
Directions
Step 1
Cook the chow mein noodles according to package instructions. Once cooked, drain and rinse under cold water to prevent sticking. Set aside.
Step 2
In a small bowl, mix together soy sauce, rice vinegar, maple syrup, cornstarch, and water. Stir until the cornstarch is fully dissolved and set aside.
Step 3
Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat.
Step 4
Add the sliced onion, minced garlic, and grated ginger to the wok. Stir-fry for about 2 minutes until the onion becomes translucent.
Step 5
Add the julienned carrots, red bell pepper, snap peas, and sliced mushrooms. Stir-fry for another 3-4 minutes until the vegetables start to soften but retain their crunch.
Step 6
Push the vegetables to the side of the wok and add the remaining 1 tablespoon of sesame oil. Add the drained chow mein noodles and shredded cabbage. Toss everything together and stir-fry for 2 minutes.
Step 7
Pour the soy sauce mixture over the noodles and vegetables. Stir well to coat everything evenly in the sauce.
Step 8
Continue cooking for another 2-3 minutes, tossing frequently, until the sauce thickens slightly and noodles are heated through.
Step 9
Remove from heat and garnish with sliced green onions and sesame seeds, if using.
Step 10
Serve immediately and enjoy your vegan classic chow mein!
Nutrition Facts
| Serving size | (1172.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1554.2 |
| Total Fat 63.1g | 0% |
| Saturated Fat 10.3g | 0% |
| Polyunsaturated Fat 11.8g | |
| Cholesterol 0mg | 0% |
| Sodium 3636.9mg | 0% |
| Total Carbohydrate 221.5g | 0% |
| Dietary Fiber 25.0g | 0% |
| Total Sugars 46.1g | |
| Protein 39.4g | 0% |
| Vitamin D 10IU | 0% |
| Calcium 346.7mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 2099.2mg | 0% |
Source of Calories