Better than takeout, quick and easy stir-fried vegetarian chow mein is packed with vegetables and coated in a delicious savoury sauce. This flavourful and delicious vegan recipe is completely customizable and takes just 15 minutes to make. Weeknight dinner has never been easier!
A good takeaway fakeaway is what I am all about. Who doesn't want delicious takeout after a busy day at work or school, especially one that tastes so much better than what you would get from a restaurant. Plus, way faster! Seriously, you can make this Hong Kong style vegetarian chow mein in the same amount of time that it will take for you look at a takeout menu and place an order. Some of my other favourite takeaway fakeaway recipes are: 10-Minute Vegetarian Fried Rice, 10-Minute Chicken Pad Thai, and Vegetarian Spring Rolls.
Ingredients in Vegetarian Chow Mein
To make vegetarian chow mein, you will need the following ingredients:
- vegetable oil - for stir-frying.
- mushrooms - you can add in any vegetables that you like. Some other vegetables I add often are carrots, red peppers, and broccoli.
- garlic
- chow mein noodles
- soy sauce
- sugar
- white pepper
- water (if needed)
- bok choy
- bean sprouts
- sesame oil
- white sesame seeds - to garnish on top.
You will also need measuring spoons and a large skillet or wok.
How to Make Hong Kong Style Vegetarian Chow Mein
- Sauté vegetables. Heat oil in a large skillet or wok for 2 minutes over medium-high heat until the oil is sizzling hot. Add mushrooms and sauté until tender and golden brown, about 3-4 minutes. Then, add garlic and sauté for another minute.
- Add noodles and seasoning. Add chow mein noodles, soy sauce, sugar and white pepper (add to taste if you don't like too much pepper). Stir fry for 3 minutes until the noodles soften. Stir in 1 or 2 tablespoons water if the noodle mixture becomes too dry.
- Add bok choy. Add bok choy, bean sprouts and sesame oil and reduce the heat to medium. Stir fry continuously until bok choy becomes medium soft, about 1-2 minutes. Do not overcook as you want the bok choy and bean sprouts to still be firm and not soggy.
- Serve. Garnish with sesame seeds and serve hot.
Tips
- Prep the ingredients before you start. Have all your ingredients prepped and ready before you begin. Stir-frying in general is a very fast process and by having your ingredients prepped and within hands reach, it will ensure that everything goes smoothly.
- How to customize. You can add or substitute in any vegetables that you have. This recipe is great way for clearing out your refrigerator of any vegetables. Some of my favourites to add are carrots, red peppers, and broccoli.
- How to store. This vegetarian chow mein is best served fresh. Once the noodles start going cold, they might start sticking together and get a little stiff. If you happen to have leftovers, you can store in an airtight container in the refrigerator for up to 3 days. To reheat, steam the noodles, heat on a skillet with a splash of water, or heat in the microwave.
More Noodle Recipes
- Scallion Oil Noodles
- Shanghai Style Fried Noodles
- Chicken Pad Thai
- Vegetarian Peanut Miso Ramen
- Biang Biang Spicy Noodles
- Spicy Cumin Lamb Noodles
- Thai Red Curry Noodle Soup
- Spicy Dan Dan Noodles
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Recipe
Vegetarian Chow Mein
- Total Time: 15 minutes
- Yield: 2-3 servings
- Diet: Vegan
Description
Better than takeout, quick easy stir-fried vegetarian chow mein is packed with vegetables and coated in a delicious savoury sauce. Make it in 15 minutes.
Ingredients
- 2 tablespoons vegetable oil
- 1 cup mushrooms, thinly sliced
- 1 teaspoon garlic, minced
- 200 grams chow mein noodles (6 oz.)
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon white pepper (or to taste)
- 1-2 tablespoons water (if needed)
- 1 large bunch bok choy, base trimmed and discarded
- 1 cup bean sprouts
- ½ tablespoon sesame oil
- 1 teaspoon white sesame seeds (for garnish)
Instructions
- Heat oil in a large skillet or wok for 2 minutes over medium-high heat until the oil is sizzling hot. Add mushrooms and sauté until tender and golden brown, about 3-4 minutes. Add garlic and sauté for another minute.
- Add chow mein noodles, soy sauce, sugar and white pepper (add too taste if you don't like too much pepper). Stir fry for 3 minutes until the noodles soften. Stir in 1 or 2 tablespoons water if the noodle mixture becomes too dry.
- Add bok choy, bean sprouts and sesame oil and reduce the heat to medium. Stir fry continuously until bok choy becomes medium soft, about 1-2 minutes. Do not overcook as you want the bok choy and bean sprouts to still be firm and not soggy.
- Garnish with sesame seeds and serve hot.
Notes
Prep the ingredients before you start: Have all your ingredients prepped and ready before you begin. Stir-frying in general is a very fast process and by having your ingredients prepped and within hands reach, it will ensure that everything goes smoothly.
How to customize: You can add or substitute in any vegetables that you have. This recipe is great way for clearing out your refrigerator of any vegetables. Some of my favourites to add are carrots, red peppers, and broccoli.
How to store: This vegetarian chow mein is best served fresh. Once the noodles start going cold, they might start sticking together and get a little stiff. If you happen to have leftovers, you can store in an airtight container in the refrigerator for up to 3 days. To reheat, steam the noodles, heat on a skillet with a splash of water, or heat in the microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Noodles
- Method: Stir Fry
- Cuisine: Chinese
Amanda says
Super easy meal for weeknights - start to finish it was 45 mins! We added carrots, red pepper, and substituted kale for bok choy. We also had to sub for ramen noodles because our store didn’t carry chow mein.
The only thing I think this had way too much of was the white pepper… I felt it was all I could taste. I’ll definitely scale back next time and add some red pepper flakes in.
Sam Hu | Ahead of Thyme says
Thank you Amanda! Sorry the pepper was too much. I will make a note to add it to taste. Thank you!
Katie says
This looks like something that my family would love. I'm definitely going to try it out!
Sam Hu | Ahead of Thyme says
Thanks Katie! Let me know if you try it.
Kim says
Thank you for the recipe! I had never tried this before, always thinking it would be too hard.
Sam Hu | Ahead of Thyme says
Thank you Kim. It is seriously one of the easiest dishes to make! So glad you gave it a try!