Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan chow mein in a black bowl.

Vegan Chow Mein


  • Author: Alison Andrews
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Vegan

Description

This vegan chow mein is veggie packed and delicious with the BEST sauce! It’s ready in less than 30 minutes and better than takeout.


Ingredients

Noodles:

  • 8 ounces (226g) Ramen Noodles (or Dried Chow Mein Noodles)

Sauce:

  • 1 Tbsp Sesame Oil
  • 3 Tbsp Soy Sauce
  • 2 Tbsp Vegan Oyster Sauce*
  • 1/4 cup (60ml) Vegetable Stock or Broth
  • 1/2 Tbsp Coconut Sugar or Light Brown Sugar

Chow Mein: 

  • 2 Tbsp Sesame Oil
  • 4 Cloves Garlic (Crushed)
  • 1 Tbsp Minced Ginger
  • 1/2 cup (50g) Spring Onion (Chopped)*
  • 2 cups (195g) Cremini Mushrooms (Sliced)
  • 1 Medium Red Bell Pepper (Thinly Sliced)
  • 1 Yellow Bell Pepper (Thinly Sliced)
  • 1 Large Carrot (Julienned or Sliced)
  • 2 cups (120g) Baby Broccoli Florets
  • 1 cup (130g) Baby Corn (Sliced)
  • 2 cups (60g) Fresh Basil (Chopped)

Serving:

  • Black Sesame Seeds

Instructions

  1. Prepare noodles. Prepare the noodles according to package instructions, drain, rinse and set aside. Undercook the noodles slightly as they will cook more with the other veggies in the wok. 
  2. Make your sauce. Add sesame oil, soy sauce, vegan oyster sauce, vegetable stock and coconut sugar to a measuring jug and whisk together until well mixed. 
  3. Add sesame oil to a wok and heat it at medium high heat until hot. 
  4. Add crushed garlic and minced ginger and sauté for a minute to lightly toast them. 
  5. Then add spring onions, mushrooms, red bell pepper, yellow bell pepper, carrot, baby broccoli florets and baby corn and sauté until the veggies are tender but still firm. 
  6. Add the cooked noodles, pour over the sauce and add the chopped basil. 
  7. Toss the veggies and noodles and sauce together and fry for a few minutes until the noodles are heated through and the sauce is well combined with the veggies and noodles. 
  8. Serve in bowls and garnish with a sprinkle of black sesame seeds.

Notes

*Vegan oyster sauce – this is often called ‘vegetarian’ oyster sauce, but it is vegan by ingredient. If you can’t get this then you can use hoisin sauce instead. 

*Spring onions – are also known as green onions, salad onions or scallions. 

*Storing and Freezing – Keep leftovers stored in a covered container in the fridge and enjoy within 3-4 days. It’s freezer friendly for up to 3 months. Thaw overnight in the fridge.

  • Category: Entree, Savory
  • Method: Stovetop
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 Serve (of 4)
  • Calories: 379
  • Sugar: 12.2g
  • Sodium: 1511mg
  • Fat: 14.1g
  • Saturated Fat: 2g
  • Carbohydrates: 55.2g
  • Fiber: 4.8g
  • Protein: 11.8g

Keywords: vegan chow mein, vegetable chow mein