Straightforward Vegetable Chow Mein (One Pan, 25 Minutes!) at Home

Love a good noodle dish? You need to try our Vegan Pad Thai as well as our Unfussy peanut Noodles, this notable Tofu Stir Fry recipe and our Straightforward Kitchen-made Ramen!

Why you’ll love this unfussy dinner recipe!

Sometimes I simply need a speedy and unfussy dinner that also feels healthy and well balanced. This Vegan Chow Mein is exactly that. It’s simple to throw together and packed with veggies.

Why You’ll Love This

• Ready in 25 minutes – genuinely one of the fastest dinners in my lineup
• A true “clean out the fridge” recipe – the veggie swaps are endless
• That sauce though – soy, hoisin, sesame, a little brown sugar – it simply works
• Fully vegan and satisfying enough to stand on its own as a meal

Ingredients needed

The ingredients for this dish are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

• Chow mein noodles – the base of the dish; fresh noodles from a Asian markets are ideal, but refrigerated yakisoba or dry spaghetti work great too.
• Napa cabbage – adds a subtle crunch and soaks up the sauce beautifully; I don’t recommend skipping it.
• Carrots – brings sweetness and color; pre-shredded carrots save time.
• Broccoli – adds substance and a little bite; swap for bok choy or snow peas if you prefer.
• Red bell pepper – for sweetness and color; any color bell pepper works.
• Green onion + garlic – added toward the end so they stay bright and don’t burn.
• Soy sauce – the salty, savory backbone of the sauce; tamari works for gluten-free.
• Hoisin sauce – adds depth and a hint of sweetness; don’t skip this one.
• Rice wine vinegar – brightens everything up; shaoxing wine is the more long-used swap if you have it.
• Brown sugar – simply a touch to balance the salt; coconut sugar or maple syrup both work.
• Sesame oil – used both in the sauce and for cooking; toasted sesame oil gives the go-to flavor.
• Cornstarch – helps the sauce thicken and cling to the noodles.

How to Make It

Only a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

1. Cook the veggies. Heat oil in a large skillet or large wok over medium-high heat. Sauté carrots, broccoli, bell pepper, and cabbage for about 5 minutes. Then, add in the green onion and garlic and sauté for 2 additional minutes.

1. Cook the noodles and make the sauce. Meanwhile, cook the noodles according to package instructions.
   In a small bowl or measuring cup, whisk together all ingredients for the sauce.

1. Add the sauce and noodles. Combine the sauce and noodles with the vegetables and cook for a couple of minutes and until the noodles are reheated and the sauce is thickened and beginning to coat the veggies and noodles.

1. Finish it off. Remove from the heat and serve with extra green onions, sesame seeds, bean sprouts + any other toppings of choice. Enjoy!

Recipe Tips

• Don’t confuse your noodles. Chow mein noodles and chow mein crispy pieces are sold under the same name – you want the soft noodles, not the crunchy snack version.
• Prep everything before you start. This cooks fast. Have your veggies chopped and sauce whisked before the skillet gets hot.
• Don’t overcook the vegetables. You want them tender but still with some bite – about 5-7 minutes total is right.
• Add protein easily. Crispy tofu is BY FAR the go-to add-in here – toss it in with the noodles at the end. My tofu guide has everything you need.
• Shaoxing wine upgrade. If you can find Chinese cooking wine, use it in place of the rice vinegar – it adds a more old-style depth of flavor.

Frequently Asked Questions