Vegetarian Chow Mein (素菜炒面)

When I order chow mein in a restaurant, I have noticed though that they tend to skimp on the vegetables. That’s why I really prefer the homemade version of vegetarian chow mein because I can load it up with more vegetables. Plus, it’s so versatile I can switch it up with whatever I have on hand. And I know what I’m putting into my meal by making my own sauce with the proper balance of oils.

Ingredients

What type of noodles to use

The best type of noodles to use in vegetable chow mein is chow mein noodles.

There are two types of chow mein noodles that I love:

Hong Kong Pan Fried Noodles

These are fresh thin egg noodles that are quite chewy and get crispy when you pan fry them in oil. They are made for making pan fried noodles, and they are perfect for chow mein as well. 

To use pan fried noodles, you can soak them in boiling water for 1 minute and they are ready to go into the stir fry.

Heat Treated Chow Mein Noodle

These are cooked chow mein noodles that do not require boiling. They are quite similar to packaged Japanese Yakisoba or Chuka noodles, where you can directly put the noodles into the stir fry from the bag. 

I like to use the Twin Marquis Chow Mein Noodles when I can find them, because it saves quite some time from boiling the noodles. 

You can find both types of fresh noodles at the refrigerated or freezer section in Chinese markets or large Asian grocery stores such as H Mart. You can also purchase Hong Kong Pan Fried Noodles from Umami Cart.

Dried noodles

Dried chow mein noodles are another option if you cannot find the fresh type. In this case, make sure you always cook the noodles 1 minute less than the package indicated, so they won’t turn too soggy during the stir frying process.

Spaghetti noodles are another great option if that’s all you have on hand, since they have the same ingredients like chow mein noodles. 

Mise en place

When you’re ready to cook, your table should have:

• Mixed sauce
• Minced ginger
• Prepped vegetables (bok choy, bean sprout, carrot, mushroom, bamboo shoot and green onion)
• Noodles (boiled and ready to use if not using the heat treated type)
• Sesame oil (or chili oil)

How to replace vegetables

I like to use vegetables of different colors and texture to make my vegetarian chow mein. Here are some other veggies that are great for this dish:

• Bell pepper or hot pepper, sliced
• Cabbage or napa cabbage, shredded
• Other leafy greens such as spinach, Chinese broccoli, and yu choy
• Broccoli, cut into florets and blanched
• Different types of mushrooms 
• Onions or shallots, sliced 

NOTE: every vegetable requires different cooking times. Make sure you add them by the order so they won’t be over cooked.

How to make vegetarian chow mein

To make vegetarian chow mein:

1. Saute the aromatics
2. Cook the mushrooms and carrot
3. Cook the baby bok choy
4. Add the green onion
5. Add the noodles and the sauce
6. Cover the pan to steam quickly
7. Add the bean sprouts
8. Mix everything together

How to serve vegetarian chow mein

A dish like vegetarian chow mein is an excellent option for a quick weeknight meal by itself. If you’re serving a multi-course dinner, you can also serve this one as a side dish. 

This homemade version of vegetarian chow mein will make you want to eat all your vegetables. Customize it with your favorite seasonal veggies to shake things up every time! 

Other delicious vegetarian recipes

• Pan Fried Tofu (脆皮豆腐)
• Asparagus Salad with Mushroom and Eggs
• Stir-fried Cauliflower with Tomato Sauce
• Spicy Eggplant Salad (凉拌茄子)
• Summer Vegetable Bibimbap 
• Vegetable Pan Fried Noodles

Vegetarian Chow Mein (素菜炒面)

By Maggie Zhu

4.84 from 6 votes

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 2 to 4 servings

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A homemade vegetarian chow mein that is loaded with vegetables in different textures with a rich tasting savory sauce that’s very fragrant. It’s a quick one-pan meal to use up veggies from your fridge! {Vegetarian, Vegan}

Ingredients 

US CustomaryMetric

• 10 oz fresh chow mein noodles (or 6 oz / 170 g dried chow mein noodles)

Sauce

• 1/4 cup vegetable stock
• 2 tablespoons vegetarian oyster sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 teaspoons light soy sauce (or soy sauce)
• 2 teaspoons dark soy sauce (or soy sauce)
• 1/4 teaspoon white pepper

Stir fry

• 2 tablespoons peanut oil (or vegetable oil)
• 1 tablespoon minced ginger
• 3 oz carrot , peeled and julienned (yield about 1 cup once cut)
• 5 oz white mushrooms , sliced
• 4 oz baby bok choy (about 5 small heads) , chopped
• 4 oz bamboo shoot , sliced (about 1 cup once cut)
• 4 green onions , cut to 2” (5-cm) pieces
• 1 cup bean sprouts

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Instructions

• Cook noodles according to the package instructions. Drain and set aside. (You might not need this step if using heat treated fresh noodles)
• Combine all the sauce ingredients in a small bowl, stir to mix well.
• Heat oil in a large skillet over medium high until hot. Add the ginger. Stir a few times to release the fragrance.
• Add the carrots and mushrooms. Cook and stir for 1 minute.
• Add the baby bok choy. Cook and stir for another minute. Then add the bamboo shoot and green onions. Cook and stir for 1 to 2 minutes.
• Spread out the noodles and pour in the sauce. Toss the noodles to mix the sauce. Cover the pan and let steam until the vegetables start to soften.
• Add the bean sprouts. Toss for another minute or so, until the bean sprouts are softened. Transfer everything onto a big plate. Serve hot as a main.

Video

Ingredient Substitution Guide

Nutrition

Serving: 1serving, Calories: 325kcal, Carbohydrates: 50.7g, Protein: 13.2g, Fat: 9.1g, Saturated Fat: 1.6g, Cholesterol: 52mg, Sodium: 491mg, Potassium: 690mg, Fiber: 2.4g, Sugar: 4.5g, Calcium: 73mg, Iron: 5mg

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