Vegetarian Chow Mein
Loaded with vibrant veggies and coated in a savory, umami-rich sauce, this Vegetarian Chow Mein is a quick and wholesome stir-fry that’s perfect for weeknight dinners. Featuring tender chow mein noodles tossed with crisp carrots, red bell peppers, broccoli, and snap peas, this dish achieves the perfect balance of flavor and texture. The homemade sauce, a blend of soy sauce, vegetarian oyster sauce, hoisin, and a hint of rice vinegar, effortlessly ties the dish together, while aromatic garlic and ginger elevate every bite. Ready in just 30 minutes, this plant-based chow mein is a crowd-pleaser that’s as versatile as it is delicious—serve it as a standalone meal or alongside your favorite Asian-inspired dishes. Perfect for lovers of quick vegetarian recipes, chow mein noodles, and flavorful stir-fry!
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Recipe Information
Ingredients
- 8 ounces Chow mein noodles
- 2 tablespoons Sesame oil
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 large Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 cup Broccoli florets
- 1 cup Snap peas
- 3 Green onions, sliced
- 0.25 cup Soy sauce
- 2 tablespoons Oyster sauce (vegetarian version)
- 2 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Cornstarch
- 0.25 teaspoon White pepper (optional)
- 2 tablespoons Water
Instructions
Cook the chow mein noodles according to the package instructions. Once cooked, drain and set aside.
In a small bowl, whisk together soy sauce, vegetarian oyster sauce, hoisin sauce, rice vinegar, cornstarch, white pepper (if using), and water. Set the sauce aside.
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of sesame oil.
Add the minced garlic and grated ginger to the pan, cooking for about 30 seconds until fragrant.
Toss in the carrot, red bell pepper, broccoli florets, and snap peas. Stir-fry the vegetables for 4-5 minutes or until tender-crisp.
Push the vegetables to one side of the pan and add the remaining tablespoon of sesame oil. Add the cooked noodles and toss them gently to coat with the oil.
Pour the prepared sauce over the noodles and vegetables. Using tongs or a spatula, toss everything together evenly.
Cook for another 2-3 minutes until the sauce thickens and the noodles are heated through.
Remove the pan from heat, garnish with sliced green onions, and serve hot.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 50.6 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 4710 mg | 205% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 35.5 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1218 mg | 26% | |
*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.
