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Vegetarian Chow Mein

Easy 30-minute Vegetarian Chow Mein offers plenty of veggies and an addictive savory sauce coating it allToday I’m sharing all my tips and tricks to make Chow Mein better than takeout!
Course Dinner, Main Course, Vegetarian
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


  • 3 cups green cabbage, thinly sliced in small shreds
  • 1/2 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 mushrooms
  • 1/4 cup green onions (~3 onions)
  • 1 and 1/2 tablespoons vegetable oil
  • 1 package (6 ounces) chow mein noodles
  • 1/2 tablespoon cornstarch
  • 1 and 1/2 tablespoons lite soy sauce
  • 1 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 oil
  • Freshly cracked pepper
  • Optional: toasted sesame seeds


  • VEGGIE PREP: Prepare the ingredients in advance, 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: Add the cornstarch and soy sauce to a small bowl and 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: Heat vegetable oil in a large skillet pan on 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 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.



If want to add additional protein, you can add in some tofu
If you aren't vegetarian, add in some cooked chicken, beef, or shrimp. You could also serve this chow mein as a side dish to grilled chicken or grilled steak.


Serving: 1serving | Calories: 446kcal | Carbohydrates: 62.7g | Protein: 12.9g | Fat: 22.3g | Sodium: 2490.6mg | Fiber: 18.7g | Sugar: 22.9g