Vegetarian Chicken Chow Mein
Savor the flavors of a takeout classic with this mouthwatering Vegetarian Chicken Chow Mein, a plant-based twist on a beloved dish! Featuring tender vegetarian chicken strips, egg-free chow mein noodles, and a medley of crisp, colorful veggies like red bell pepper, carrots, and cabbage, this recipe is a harmony of textures and flavors. A savory sauce made from soy sauce, hoisin, and sesame oil ties it all together, delivering that unmistakable umami punch. Quick and easy to prepare in just 35 minutes, this stir-fry is perfect for weeknight dinners or meal prep. Serve it fresh from the wok for a wholesome, veggie-packed meal that delivers all the satisfaction of its original inspiration without the meat. Ideal for vegetarians and anyone craving a healthier, homemade alternative to takeout!
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Recipe Information
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
Instructions
Begin by cooking the chow mein noodles according to the package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, mix together soy sauce, hoisin sauce, and sesame oil. Set aside.
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.
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.
Add the remaining vegetable oil to the pan. Add the garlic and ginger, stir-frying for about 30 seconds until fragrant.
Add the red bell pepper, carrot, and cabbage to the pan. Stir-fry for about 3 minutes until the vegetables begin to soften.
Return the vegetarian chicken to the pan and add the cooked noodles.
Pour the soy sauce mixture over the noodles and toss everything together, ensuring the noodles and vegetables are evenly coated.
Add the bean sprouts and scallions, stirring everything together for another 2 minutes until all the ingredients are well mixed and heated through.
Season with black pepper to taste. Serve hot and enjoy!
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 23.3 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3523 mg | 153% | |
| Total Carbohydrate | 148.9 g | 54% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 27.3 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1626 mg | 35% | |
*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.
