Vegan Chicken Chow Mein
Savor the irresistible flavors of Vegan Chicken Chow Mein, a plant-based twist on the classic Chinese-inspired dish. This vibrant, stir-fried noodle recipe features tender strips of vegan chicken substitute paired with chow mein noodles, crisp bell peppers, carrots, mushrooms, and sugar snap peas, all tossed in a savory soy-based sauce with hints of garlic and ginger. A medley of textures and bold flavors makes this dish perfect for weeknight dinners or satisfying meal prep. Ready in just 35 minutes, this entirely vegan recipe delivers all the comforting appeal of traditional chicken chow mein in a cruelty-free, nutrient-packed version. Make it your new go-to noodle dish for a quick, wholesome, and delicious meal!
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Recipe Information
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
Instructions
Cook the chow mein noodles according to the package instructions. Once cooked, drain and set aside.
In a small bowl, mix together the cornstarch and water to form a slurry.
Heat 1 tablespoon of olive oil and sesame oil in a large pan or wok over medium-high heat.
Add the vegan chicken substitute and cook until browned and heated through, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the remaining olive oil. Add minced garlic and grated ginger, stir fry for 30 seconds until aromatic.
Add the sliced red bell pepper, julienned carrot, and sliced mushrooms. Stir fry for 2-3 minutes.
Add the chopped sugar snap peas and shredded cabbage, continue to stir fry for another 2 minutes until the vegetables are tender-crisp.
Return the vegan chicken substitute to the pan, and add the cooked noodles.
Pour in the soy sauce and prepared cornstarch slurry. Toss everything together to coat well.
Add the sliced green onions and a dash of black pepper, and toss again.
Remove from heat and serve immediately, garnished with additional green onions if desired.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3887 mg | 169% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 24.4 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2381 mg | 51% | |
*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.
