Vegetarian Chicken Chow Mein
Packed with vibrant vegetables, savory sauces, and tender vegetarian chicken strips, this Vegetarian Chicken Chow Mein is a plant-based twist on the classic takeout favorite. Made with egg-free chow mein noodles, crispy stir-fried veggies, and a flavorful blend of soy sauce, hoisin, and sesame oil, this dish delivers all the comforting flavors you love—without the meat. Perfect for a quick weeknight dinner, it comes together in just 35 minutes and serves up a nutritious, satisfying meal with a hint of crunch from fresh bean sprouts and scallions. Whether you're vegan, vegetarian, or simply exploring meatless options, this hearty chow mein will leave you craving more.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams egg-free chow mein noodles
- 150 grams vegetarian chicken strips
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 1 teaspoon ginger
- 1 medium red bell pepper
- 1 large carrot
- 100 grams cabbage
- 2 stalks scallions
- 100 grams bean sprouts
- 0.5 teaspoon black pepper
Directions
Step 1
Begin by cooking the chow mein noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Step 2
In a small bowl, mix together soy sauce, hoisin sauce, and sesame oil. Set aside.
Step 3
Prepare the vegetables: mince the garlic and ginger, thinly slice the red bell pepper and carrot, shred the cabbage, and chop the scallions into small pieces.
Step 4
Heat 1 tablespoon of vegetable oil in a large wok or pan over medium-high heat. Add the vegetarian chicken strips and stir-fry for 3-4 minutes until they are golden and slightly crispy. Remove them from the pan and set aside.
Step 5
Add the remaining vegetable oil to the pan. Add the garlic and ginger, stir-frying for about 30 seconds until fragrant.
Step 6
Add the red bell pepper, carrot, and cabbage to the pan. Stir-fry for about 3 minutes until the vegetables begin to soften.
Step 7
Return the vegetarian chicken to the pan and add the cooked noodles.
Step 8
Pour the soy sauce mixture over the noodles and toss everything together, ensuring the noodles and vegetables are evenly coated.
Step 9
Add the bean sprouts and scallions, stirring everything together for another 2 minutes until all the ingredients are well mixed and heated through.
Step 10
Season with black pepper to taste. Serve hot and enjoy!
Nutrition Facts
| Serving size | (902.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1285.4 |
| Total Fat 58.3g | 0% |
| Saturated Fat 8.6g | 0% |
| Polyunsaturated Fat 23.3g | |
| Cholesterol 1.0mg | 0% |
| Sodium 3522.7mg | 0% |
| Total Carbohydrate 148.9g | 0% |
| Dietary Fiber 23.0g | 0% |
| Total Sugars 27.3g | |
| Protein 54.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 259.0mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 1625.9mg | 0% |
Source of Calories