Vegan Classic Chow Mein
Bring the vibrant flavors of takeout home with this quick and delicious Vegan Classic Chow Mein recipe! Perfectly cooked chow mein noodles are tossed with a colorful medley of fresh vegetables, including carrots, snap peas, red bell pepper, and shredded cabbage, all stir-fried to retain a satisfying crunch. The savory sauce—made from soy sauce, rice vinegar, and a touch of maple syrup—creates a harmonious balance of umami and subtle sweetness. Enhanced with aromatic ginger and garlic, this easy vegan dinner is ready in just 30 minutes, making it ideal for busy weeknights. Garnish with sliced green onions and sesame seeds for a touch of freshness and texture. Whether you're meal prepping or serving a crowd, this plant-based chow mein is sure to become a household favorite!
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Recipe Information
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)
Instructions
Cook the chow mein noodles according to package instructions. Once cooked, drain and rinse under cold water to prevent sticking. Set aside.
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.
Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat.
Add the sliced onion, minced garlic, and grated ginger to the wok. Stir-fry for about 2 minutes until the onion becomes translucent.
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.
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.
Pour the soy sauce mixture over the noodles and vegetables. Stir well to coat everything evenly in the sauce.
Continue cooking for another 2-3 minutes, tossing frequently, until the sauce thickens slightly and noodles are heated through.
Remove from heat and garnish with sliced green onions and sesame seeds, if using.
Serve immediately and enjoy your vegan classic chow mein!
Nutrition Facts
Calories |
397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 12.7 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 611 mg | 13% | |
*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.
