Homemade Easy Healthy Vegan Vegetable Chow Mein that’s better than takeout and almost as easy! With crispy noodles, stir-fried veggies, and salty sauce, a delicious vegan twist on a Chinese classic.
Here’s the deal; I love Chinese takeout. It’s greasy, it’s dirty and it’s the perfect junk takeout. However, we all know how difficult it can be to find vegan options, especially in Chinese restaurants. To begin with, most of them don’t even know what vegan is, let alone have vegan options.
Saying that, many restaurants are getting more familiar with the vegan diet and are catering for them as well.
As I mentioned above – the Chinese takeout is greasy, fatty and generally unhealthy. So, I made my own version – and it’s bomb.
The method is super simple, all you need to do is stir-fry some veggies, noodles and sauces. Boom – there you have it.
Let’s make some Vegan Chinese!
Do let me know how you found this Easy Healthy Vegan Vegetable Chow Mein if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Also, I would really appreciate it if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan recipes! Click HERE to find out more!
More Vegan Noodle Recipes:
Easy Healthy Vegan Vegetable Chow Mein
- 8 ounces dried chow mein noodles you can substitute with ramen noodles if needed
- 2 tablespoons soy sauce
- 1 tablespoon dark mushroom soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons organic brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil
- 4 tablespoons of sesame seed oil divided
- 6 ounces shiitake mushrooms stems removed, cleaned, and sliced
- 4 scallions white and green parts separated, white parts finely chopped, green parts cut into 1-inch lengths
- 4 garlic cloves minced
- 2 tablespoons freshly grated ginger
- 1 cup julienne cut carrots about 2 medium carrots
- 1 cup chopped celery about 2 medium stalks
- 1 1/2 cups sliced cabbage
- Add the noodles and cook them according to the package directions.
- Drain the noodles into a colander, rinse them with cold water, and then return them to the pot. Toss the noodles with a dash of oil to prevent sticking.
- Whisk the soy sauce, mushroom soy sauce, hoisin sauce, brown sugar, cornstarch, and sesame oil together in a small bowl, making sure to dissolve the sugar.
- Place a large skillet or wok with a nonstick surface over medium heat. Add 3 tablespoons of oil to the skillet.
- Give the oil a few minutes to heat up, and then add the noodles, arranging them in a relatively even layer.
- Fry the noodles in the oil for about 2 minutes until they begin to crisp on the bottom, then use a fork or spatula to redistribute the noodles. Continue cooking and redistributing the noodles every 2 minutes or so, until they have lots of crispy spots. This should take a total of about 8 minutes.
- Remove the noodles from the skillet and transfer them to a plate.
- Add the remaining tablespoon of oil to the skillet. Give it a minute to heat up, then add the mushrooms.
- Let the mushrooms cook for about 4 minutes until they begin to soften up and brown on the bottoms.
- Push the mushrooms to the side and add the garlic, ginger, and white parts of scallions to the skillet. Cook the aromatics for about 1 minute, until very fragrant, being careful to avoid burning.
- Raise the heat to high and add the carrots and celery to the skillet. Stir-fry the veggies until they brighten in color slightly, about 2 minutes.
- Add the cabbage and continue to stir-fry for about 1 minute, until it just begins to soften.
- Return the noodles to the skillet and add the soy sauce mixture. Use a fork or spatula to distribute the ingredients, making sure to get an even coating of the sauce on the noodles.
- Remove the skillet from the heat and stir in the green parts of the scallions.
- Divide onto plates and serve.