Vegetarian Chow Mein – Better than Takeout!
Veggie Chow Mein
Super Simple Veggie Chow Mein
The most challenging question to answer is, “do you want Chow Mein or Fried Rice?” I’ll teach you both in the next few weeks, so you don’t ever have to decide!
Chow Mein takes less than 30 minutes to make at home, it is versatile, and you can adjust the vegetable and protein based on what you have at home.
Going back to the basics and making the BEST Chow Mein recipe that will for sure be on your weekly dinner dishes.
We are making a vegetarian version today, but you can also add in chicken, beef, seafood, or pork.
Pair it with my Better than takeout Orange Chicken and Restaurant style garlic bok choy, and you got yourself the perfect meal.
Vegetable Chow Mein Ingredients
- 450 g Egg Chow Mein Noodles
- ½ Carrot sliced
- ¼ Cabbage sliced
- 10 Shiitake Mushroom sliced
- 5 stalks Celery cut into thin strips
- ½ Onion Large, sliced
- 3 Green Onion 2-inch pieces
Sauce
- 3 tbsp Soy Sauce
- 2.5 tbsp Vegetarian Oyster Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Sugar
- 3 tbsp Black Vinegar
- 1/2 tsp Black Pepper
Chow Mein Sauce
This Chow Mein recipe has a secret sauce made with simple-to-find pantry ingredients that will blow your mind. All you need is soy sauce, black vinegar, sugar, oyster sauce, black pepper, and sesame oil.
The flavor that is often missing in homemade fried noodles is the tanginess. Black Vinegar is less harsh than regular vinegar, which gives the noodles a subtle hint of tanginess that brings the dish together.
If you are vegetarian or have a seafood allergy, I recommend using vegetarian oyster sauce instead.
Egg Noodles For Fried Noodles
Let’s talk about noodles, as this is the most crucial ingredient in Chow Mein. I recommend using EGG noodles that you can find at most Asian Supermarkets.
Make sure to blanch the noodles for 30-60 seconds and rinse with cold water before pan-frying.
Blanching will not only get rid of the “eggy” smell from the noodles, but it will also cut down the pan-frying time, which prevents the noodles from breaking and becoming soggy.
If you can’t find Egg noodles in your area, I recommend using Shanghai Noodles or Frozen Udon.
Vegetables and Protein for Stir Fried Noodles
Some other vegetables I recommend adding include snap peas, baby corn, broccoli, and bean sprouts.
Chow mein can be paired with any protein, such as chicken, pOrk, beef, and seafood. Marinate the protein before, pan-fry first, set it aside, and add it back in alongside the noodles.
Vegetarian Chow Mein Instructions
- Blanch the chow mein noodles for 30-60 seconds, rinse with cold water, drain and set aside.
- Mix soy sauce, vegetarian oyster sauce, sesame oil, sugar, black vinegar, and black pepper in a bowl.
- In a large pan, drizzle in a generous amount of oil, turn the heat to medium-high. Add in sliced onions and shiitake mushroom, stir-fry for 2-3 minutes.
- Next, add in sliced carrots and celery, saute for 1-2 minutes, add in sliced cabbage and saute for another 2-3 minutes.
- Add the noodles, drizzle on the sauce, saute on high heat for 2-3 minutes.
- Finally, add in green onion, saute on high heat for 1 minute.
Do you want more Fried Noodle and Rice recipes? Here are some of my favorite that is super easy to make at home!
- Taiwanese Beef Shacha Fried Rice (20 Minutes)
- Yakisoba – Japanese Fried Noodles
- Shanghai Stir-fried Rice Cakes (20 Minutes ONLY!)
- Bacon & Kimchi Fried Rice
Vegetarian Chow Mein
By Tiffy Cooks
Equipment
Ingredients
- 450 g Egg Chow Mein Noodles
- ½ Carrot sliced
- ¼ Cabbage sliced
- 10 Shiitake Mushroom sliced
- 5 stalks Celery cut into thin strips
- ½ Onion Large, sliced
- 3 Green Onion 2-inch pieces
Sauce
- 3 tbsp Soy Sauce
- 2.5 tbsp Vegetarian Oyster Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Sugar
- 3 tbsp Black Vinegar
- 1/2 tsp Black Pepper
Instructions
- Blanch the chow mein noodles for 30-60 seconds, rinse with cold water, drain and set aside.
- Mix soy sauce, vegetarian oyster sauce, sesame oil, sugar, black vinegar, and black pepper in a bowl.
- In a large pan, drizzle in a generous amount of oil, turn the heat to medium-high. Add in sliced onions and shiitake mushroom, stir-fry for 2-3 minutes.
- Next, add in sliced carrots and celery, saute for 1-2 minutes, add in sliced cabbage and saute for another 2-3 minutes.
- Add the noodles, drizzle on the sauce, saute on high heat for 2-3 minutes.
- Finally, add in green onion, saute on high heat for 1 minute.
Video
Notes
- Some other vegetables I recommend adding include snap peas, baby corn, broccoli, and bean sprouts.
- Chow mein can be paired with any protein, such as chicken, pork, beef, and seafood.
- Marinate the protein before, pan-fry first, set it aside, and add it back in alongside the noodles.
Not sure if I did something wrong but this wasn’t enough sauce for the amount of noodles. I did whip up a half batch of the sauce added it. Just an FYI for those with poor knife skills, if you don’t get your celery thin enough you may want to add sooner. Otherwise was pretty tasty, thank you.
I have made it soooo many times. It is simply amazing!! I tripled the sauce though!
Wow! Just wow! I’ve looked at many vegan recipes for chow mein and your stood out to me with the excellent combination of ingredients. I gave it a shot never having made nor eaten chow mein before. God it was so good. Definitely recommend.
Tiffany your recipes are always reliable, straightforward, and delicious. Thanks for another staple!