Home > Dinner > Chow Mein Chow Mein September 15, 2019 | 23 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Easy 30-minute vegetarian chow mein with plenty of veggies and an addictive savory sauce coating it all. Today I’m sharing all my tips and tricks on how to make chow mein better than takeout! If you’re not a vegetarian and want to add meat to your chow mein, then try this beef chow mein or chicken chow mein instead. This chow mein is packed with veggies and makes for the perfect “clear out the fridge” kind of meal! While I’m not personally vegetarian, I love packing meals full of veggies and this is one of my favorites. It’s also one of the best ways I know to get my kids to eat veggies — add them to noodles and a sauce and they’ll eat every last bite. 🙂 How to make vegetarian chow mein This chow mein is incredibly easy and QUICK to make. Once the veggies are prepped, the actual cook time is very fast. Prep veggies: thinly slice/chop all the veggies: the pepper, carrots, celery, green onions, garlic, ginger, mushrooms, and cabbage. Prep sauce: all the sauce ingredients get whisked together in a small bowl and set aside. Cook noodles: follow package directions to prepare the noodles. Now that everything’s prepped, it’s time to cook! Start with the onions, garlic, & ginger. Next the veggies get cooked and then the noodles are added in along with the sauce. Toss to combine, garnish, and enjoy! Vegetarian chow mein sauce Cornstarch: just a little for thickening Soy sauce: avoid dark or sweet soy sauce, use regular or lite Vegetarian oyster sauce: this gives an amazing depth of flavor (don’t worry it doesn’t make the dish taste like oysters). Hoisin can be used in a pinch, but the flavor will be different. If you aren’t vegetarian and just wanted a veggie loaded chow mein, you can use regular oyster sauce. Vegetable stock: I prefer flavor of stock, but broth also works here. Use low sodium if worried about salt! Again, if you aren’t vegetarian, you can use chicken stock or broth in place of the vegetable stock. Brown sugar: just a little to balance everything out Sesame oil: adds a great authentic flavor Best type of noodles to use for vegetarian chow mein Yakisoba: (such as Fortune brand) are typically found in refrigerated produce section of grocery stores Dry spaghetti: if using, grab the thin spaghetti. The flavor will be slightly different, but still good. Dry chow mein noodles: (such as Wel-Pak) are generally found in the non-refrigerated Asian aisles of grocery store Fresh chow mein noodles: are a good option but are often hard to find in the U.S. (they are available at some Asian grocery stores). Vegetable variations One of the great things about this vegetarian chow mein is how easy it is to customize. As long as the veggie quantities remain fairly consistent (and the veggies are thinly sliced so they’ll cook in time), you can use basically whatever. Below are some ideas: Bean Sprouts Thinly sliced green bell pepper Snow peas or sugar snap peas Thinly sliced yellow onion Thinly sliced red cabbage Small chopped broccoli florets Water chestnuts Thinly sliced zucchini or yellow squash Adding protein If you’re looking to add additional protein, you could add in some tofu. I love this guide to cooking tofu. If you aren’t vegetarian, feel free to add in some chicken, beef, or shrimp. You could also serve this chow mein as a side dish to grilled chicken or grilled steak. More delicious vegetarian recipes: Healthy Tacos black bean & corn Sweet Potato & Black Bean Burrito Bowls Southwest Quinoa Salad Vegetarian Enchiladas Baked Gnocchi & Vegetables one pan FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Vegetarian Chow Mein 4.6 from 10 votes - Review this recipe Easy 30-minute vegetarian chow mein with plenty of veggies and an addictive savory sauce coating it all. Today I’m sharing all my tips and tricks on how to make chow mein better than takeout! SAVE TO RECIPE BOX Print Recipe Vegetarian Chow Mein 4.6 from 10 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Easy 30-minute vegetarian chow mein with plenty of veggies and an addictive savory sauce coating it all. Today I’m sharing all my tips and tricks on how to make chow mein better than takeout! Course Dessert Cuisine Chinese, Vegetarian Keyword beef chow mein, vegetarian chow mein Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Servings 2 servings (large; 4 small servings) Calories 446kcal Cost $5.12 Ingredients3 cups green cabbage, thinly sliced in small shreds1/2 tablespoon fresh ginger, minced (~1 inch piece)1/2 tablespoon fresh garlic, minced (~2 large cloves)3/4 cup julienned carrots (~1 large carrot)3/4 cup thinly sliced celery (~2 stalks)1 and 1/2 cups thinly sliced red pepper (~1 large pepper)1 and 1/2 cups thinly sliced baby bella mushrooms1/4 cup green onions (~3 onions)1 and 1/2 tablespoons vegetable oil1 package (6 ounces) chow mein noodles1/2 tablespoon cornstarch1 and 1/2 tablespoons lite soy sauce1 and 1/2 tablespoons vegetarian oyster sauce (regular oyster sauce if not vegetarian)1/3 cup veggie stock or veggie broth (chicken stock/broth works if not vegetarian)1 tablespoon brown sugar lightly measured, do not pack!1/2 teaspoon toasted (or plain) sesame oilFreshly cracked pepperOptional: toasted sesame seeds InstructionsVEGGIE PREP: prepare the ingredients because the cooking goes fast! Finely shred the cabbage, coarsely mince the ginger and garlic (don't want too fine of a mince or they burn; don't use jarred/tube ginger or garlic). Peel the carrot and then julienne into very small/thin pieces. (I cut into rounds and then cut into matchsticks) Very thinly slice the celery. Thinly slice the red pepper and halve those thin slices if they're long. Thinly slice mushrooms. Thinly slice the green onions to separate the white root from the green. You should get about 1/4 cup thinly sliced white roots. Reserve the thinly sliced green parts for later.SAUCE PREP: in a small bowl add the cornstarch and soy sauce. Whisk with a fork until completely smooth. Stir in the vegetarian oyster sauce, vegetarian stock, brown sugar, and sesame oil. Add pepper to taste (I add about 1/2 teaspoon). Whisk until smooth. Reserve for later.NOODLES: follow package directions to prepare the chow mein noodles. Rinse in cold water and set aside.COOK: Add vegetable oil to a large skillet pan and put over high heat. Add the white roots of the onion for a minute or two and then and in the garlic and ginger. Be very careful to make sure neither burn -- only cook for about 20 seconds. Add red pepper, carrots, and celery. Stir fry, stirring nearly constantly for 2-3 minutes.COOK CONT.: Add in the shredded cabbage and mushrooms. Stir near constantly until veggies are crisp tender and cabbage is wilted, about another 2-3 minutes. (You don't want the veggies to be mushy/soggy they should be crisp tender). Stir in the cooked noodles and the sauce mixture. Toss with tongs for 1 minute until thickened and ingredients are incorporated. Add in the thinly sliced tops of the green onions and toasted sesame seeds if desired. Enjoy immediately. Video Recipe NotesIf you're looking to add additional protein, you could add in some tofu. If you aren't vegetarian, feel free to add in some chicken, beef, or shrimp. You could also serve this chow mein as a side dish to grilled chicken or grilled steak. Nutrition FactsCalories: 446kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.