Vegan Chow Mein
This Vegan Chow Mein Recipe is a quick, flavorful, and satisfying plant-based version of the classic Chinese takeout favorite. Chewy noodles are stir-fried with colorful vegetables and coated in a savory sauce made with soy sauce, sesame oil, garlic, and a touch of sweetness for a delicious meal that tastes even better than restaurant takeout. Ready in about 30 minutes, this easy vegan noodle dish is perfect for busy weeknights, meal prep, or a simple family dinner.
Print
Pin
Equipment
- Large wok or skillet
- Small Mixing Bowl
- Colander
- Chef's Knife
Ingredients
For the Chow Mein
- 12 ounces vegan chow mein noodles or egg-free noodles
- 2 tablespoons vegetable oil divided
- 8 ounces extra-firm tofu pressed and sliced, or vegan chicken pieces
- 1 medium yellow onion thinly sliced
- 3 garlic cloves minced
- 2 medium carrots julienned
- 2 cups shredded napa cabbage or green cabbage
- 1 red bell pepper thinly sliced
- 1 cup bok choy chopped
- 3 green onions sliced
- 2 tablespoons toasted sesame seeds for serving
For the Chow Mein Sauce
- 3 tablespoons dark soy sauce
- 2 tablespoons water
- 1 tablespoon toasted sesame oil
- 1 tablespoon vegan oyster sauce optional
- 2 teaspoons rice vinegar
- 2 teaspoons maple syrup or agave syrup
- 2 teaspoons cornstarch
- 1 teaspoon sriracha or chili sauce optional
- ½ vegetable bouillon cube crumbled, optional
Instructions
- Prepare the sauce by whisking together dark soy sauce, water, sesame oil, vegan oyster sauce, rice vinegar, maple syrup, cornstarch, sriracha, and vegetable bouillon in a small bowl. Set aside.
- Bring a large pot of water to a boil and cook the chow mein noodles according to the package directions until just tender. Avoid overcooking because the noodles will continue cooking during the stir-frying process.
- Drain the noodles and rinse briefly under cold water to stop the cooking. Toss with a small drizzle of oil if needed to prevent sticking.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the tofu slices or vegan chicken pieces and cook for 5–7 minutes until golden and lightly crisp. Transfer to a plate and set aside.
- Add the remaining tablespoon of oil to the pan. Add the onion and garlic and stir-fry for 1–2 minutes until fragrant and slightly softened.
- Add the carrots, cabbage, bell pepper, and bok choy stems. Cook for 3–4 minutes, stirring frequently, until the vegetables are tender but still slightly crisp.
- Return the cooked tofu or vegan chicken to the pan along with the bok choy leaves. Stir everything together until warmed through.
- Add the cooked noodles and pour the prepared chow mein sauce over the top. Toss continuously until the noodles are evenly coated and the sauce thickens slightly.
- Continue cooking for another 2–3 minutes, allowing some noodles to lightly crisp against the pan for extra texture.
- Remove from heat and garnish with green onions and sesame seeds. Serve immediately.
Notes
- Choose vegan noodles carefully: Traditional chow mein noodles may contain eggs, so check the packaging and choose noodles labeled vegan. Spaghetti or gluten-free noodles can also work as substitutes.
- Prep everything before cooking: Stir-frying happens quickly, so chop all vegetables and prepare the sauce before turning on the heat.
- Do not overcook the noodles: Slightly undercooked noodles hold their texture better when tossed with hot vegetables and sauce.
- Use high heat: A hot wok or skillet helps create the smoky flavor and lightly crisp texture associated with restaurant-style chow mein.
- Customize the vegetables: Add mushrooms, broccoli, snap peas, bean sprouts, or baby corn based on your preference.
- Add more protein: Crispy tofu, tempeh, edamame, or vegan chicken pieces make this meal more filling.
- Make it gluten-free: Use gluten-free noodles and replace soy sauce with tamari or coconut aminos.
- Storage: Store leftover chow mein in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of water to loosen the sauce.