Vegan Chow Mein

5 from 5 votes

A homemade vegan chow mein that's better than take-out! Chow mein noodles are tossed with assorted stir-fried vegetables and a simple sauce that uses hoisin, soy sauce, Chinese cooking wine, and a touch of sugar. The crunchy vegetables, slippery noodles, and salty sauce combine to create noodle greatness!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Chinese

Diet: Vegan, Vegetarian

Servings:

Calories: 270kcal

Author: Alison Corey

Equipment

Ingredients

Noodles

12 ounces chow mein noodles or spaghetti

Sauce

2 tablespoon soy sauce
2 tablespoon hoisin sauce
2 tablespoon Shaoxing Cooking Wine or Dry Sherry
2 teaspoon sugar
1 teaspoon corn starch

Vegetables

1 teaspoon sesame seed oil
2 cloves garlic minced
1 carrot thinly sliced
1 red pepper thinly sliced
2 cups broccolini florets or broccoli
1 cup green beans
2 cups shredded green cabbage

Toppings

2 teaspoon sesame seeds
3 scallions thinly sliced

Instructions

Prepare the vegetables. Mince the garlic, thinly slice the carrots and red pepper. Then cut the broccolini into florets, and trim the green beans.
Bring a large pot of water to a boil. Add a teaspoon of salt. Cook the noodles according to package directions.
While the noodles are cooking, prepare the sauce. Whisk together the soy sauce, hoisin, Chinese cooking wine, sugar, and corn starch. Set aside.
While the noodles are cooking, get started on the vegetables. Over medium heat, add 1 teaspoon of sesame oil to a non-stick pan. Add the minced garlic, and cook for 1 minute. Then add the thinly sliced carrots and red peppers. Cook an additional 3 minutes or until tender.
Add the broccoli and the green beans. Cover and cook for about 5 minutes or until the broccoli turns bright green in color.
Add the shredded cabbage, and cook for an additional 3 minutes.
Drain the noodles and return them back to the pot. Add the stir-fried vegetables to the sauté pan, then pour over the sauce.
Toss everything together. Top with sesame seeds and scallions.

Video

Notes

Tips for Making Vegan Chow Mein

If you don't have Chinese Cooking Wine, or you can't find it, you can use dry sherry. Although, I highly recommend using it if you can find it. It really gives the sauce that authentic flavor!
Use any veggies you like!
Add some protein by throwing in some pan-fried tofu or cashews!
Don't overcook the vegetables. They pair nicely with the noodles when they have a bit of crunch.
Keep in the refrigerator for up to 3 days. Freeze for up to 3 months.

Nutrition