Soy-Free Vegetable Chow Mein
Craft a delicious, soy-free twist on the classic chow mein with this vibrant Vegetable Chow Mein recipe! Packed with fresh, colorful vegetables like carrots, bell peppers, snap peas, and cabbage, this dish delights in both flavor and nutrition. Coconut aminos replace traditional soy sauce, making it perfect for those with soy allergies or sensitivities, while sesame oil adds a rich, authentic aroma. Quick and easy to whip up in just 30 minutes, this stir-fry offers tender chow mein noodles coated in a savory sauce thickened to perfection. Garnished with green onions, it’s a versatile, healthy meal that’s ideal for busy weeknights or as a crowd-pleasing vegan-friendly dish. Treat yourself to this flavorful, allergy-conscious favorite that’s as comforting as it is wholesome!
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Recipe Information
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
Instructions
Cook the chow mein noodles according to the package instructions. Drain and rinse with cold water to prevent them from sticking together. Set aside.
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.
Add the sliced onion, garlic, and ginger to the pan. Stir-fry for 1-2 minutes until fragrant.
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.
In a small bowl, whisk together the vegetable broth, coconut aminos, rice vinegar, and honey (or maple syrup).
In another small bowl, mix the cornstarch and water to create a slurry.
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.
Pour the sauce over the noodles and stir to coat everything evenly.
Add the cornstarch slurry to the mixture, stirring constantly until the sauce thickens and coats the noodles and vegetables, about 1-2 minutes.
Remove from heat and garnish with sliced green onions. Serve hot and enjoy!
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2540 mg | 110% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 46.7 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2207 mg | 47% | |
*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.
