Vegetable chow mein

Easy homemade vegetable chow mein recipe! These quick and easy vegan stir fry noodles are just as good as take out and perfect for a weeknight meal.

Course entree, Main Course

Cuisine American, Chinese

Keyword vegan, vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 583kcal

Author Trish Bozeman

Ingredients

FOR THE SAUCE:

4 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoon sesame oil
½ cup vegetable stock
2 teaspoon corn starch

FOR THE CHOW MEIN:

2 tablespoon vegetable oil
½ small head of green cabbage, sliced
2 medium carrots, julienned
5 large cremini or baby bella mushrooms, sliced
1 teaspoon minced ginger
1 tablespoon minced garlic
3 cups sugar snap peas
2 whole green onions, white and green parts sliced width-wise
16 oz par-boiled chow mein noodles*
toasted sesame seeds for topping, optional

Instructions

FOR THE SAUCE:

Combine all of the sauce ingredients in a bowl and whisk together until well combined and the corn starch is dissolved. Set aside.

FOR THE CHOW MEIN:

Heat the vegetable oil in a very large cast iron skillet or wok over medium high heat. Add cabbage and the next 6 ingredients, through green onion. Stir together to combine. Saute for 10-15 minutes, stirring occasionally until the cabbage is wilted, and the vegetables are cooked but still crunchy.
Add the noodles and sauce to the vegetables and stir together to combine. Stir fry about 5 minutes, or until the sauce is absorbed and the noodles are hot and browned.
Top with toasted sesame seeds (optional) and enjoy!

Notes

*You can usually find chow mein noodles in the refrigerated produce section at your grocery store next to the herbs. If you can't find chow mein noodles, yakisoba noodles or ramen noodles are a great substitute.

Nutrition