Veggie Chow Mein | Cheap Plant-Based Meal

This one-pan Veggie Chow Mein is a delicious medley of fresh veggies and Asian-style noodles bursting with savory and umami goodness! It is easy to make, super versatile, and is definitely cheaper to make at home rather than ordering it at a restaurant. It is perfect when you need a quick yet healthy and filling dish. This recipe comes from my cookbook, Plant-Based on a Budget! You can buy it on Amazon.

Easy Homemade Veggie Chow Mein

When I see my spinach starts to droop or the carrots get a bit bendy, I always make sure to make use of them before they fully expire. And since I love ordering Veggie Chow Mein every time I go to a Chinese restaurant, I decided to feed two birds with one scone by making this quick and easy, homemade version.

I love how I can clear out my fridge by subbing in any vegetables I need to use up. Also, I use the instant ramen that’s super accessible and made by the brand Nissin with the flavor called “Soy Flavor” – it’s vegan! With that said, I don’t use the flavor packets. And if you don’t like instant noodles, no worries! You can change out most of the ingredients and use rice noodles or wheat chow mein noodles, too. Yum! If you do like instant noodles, here's a ramen dish that you might also enjoy!

What You’ll Need

When you’re making it, please feel free to sub in any vegetables you need to use up, although if you make it by the book, this veggie chow mein will be delicious.

• Asian-style noodles – You can use rice noodles, udon, or ramen. Make sure to check on package instructions for the recommended cooking time.
• Canola or vegetable oil - For stir-frying the veggies.
• Vegetables - We used celery, yellow onion, green cabbage, carrots, bean sprouts, and garlic. We love how well the taste, texture, and colors work well together. However, feel free to use other veggies like broccoli, cauliflower, bok choy, bell peppers, and mushrooms.
• Vegetable broth - You can also use veg bouillon/stock dissolved in water.
• Soy sauce - To give the noodle dish a savory and umami flavor!
• Hot sauce – This is optional, but you can drizzle it over the Chow Mein to give it a fiery oomph!

How to Make Veggie Chow Mein

1) Cook the Noodles. Boil water in a large saucepan over medium-high heat and cook the noodles as per package directions. Make sure to keep it al dente as I will be stir-fried with the veggies later on.

2) Saute the Veggies. While you are waiting for the noodles to cook, start preparing your veggies. Heat oil in a large pan or wok over medium heat and sauté celery, onion, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, or until the celery and onion are soft and transparent.

3) Add the liquids. Pour in the broth and soy sauce, and bring to boil. Once boiling, turn down the heat to low and simmer for five more minutes.

4) Add the noodles and bean sprouts. Toss until everything is evenly coated with the sauce. Let it cook for 5 more minutes while occasionally stirring to ensure it does not burn or dry out too much.

Recipe Tips

• If you like your veggie Chow Mein a little saltier, add more soy sauce. Add in small amounts to make sure you do not overdo it.
• I recommend frying it a little longer until the noodles dry up a bit. Cook them for 2 extra minutes, then flip the noodles and cook for 2 more minutes.
• If you don’t like grating carrots, finely diced or thinly julienned carrots work just fine. We have a Complete Guide to Carrots if you want more guidance!
• You can switch it up by adding some peanut sauce to this dish. Also, you can try adding a splash of sesame oil to give it a nuttier and more Asian flavor.
• You can make this dish even more substantial by adding some crunchy fried tofu.
• If you are using other veggies to make your Chow Mein, take note that the cooking time may vary. Always remember that harder veggies should always be cooked first.
• Make a gluten-free version by using rice noodles and tamari instead of soy sauce.

Frequently Asked Questions

1. How is Chow Mein different from Lo Mein? While these two popular Chinese noodle dishes are often interchanged, they are actually different from one another. In English, Chow Mein means “stir-fried noodles” while Lo Mein means “tossed noodles.” Their primary differences are how they are cooked, and the noodles used to make them.
2. Can I make my Chow Mein a little saucier? That is entirely up to you. We prefer our Chow Mein on the drier, almost crisp side. However, if you prefer it with more sauce, just cook it less or add more vegetable broth and season to taste.

Storing Leftover Veggie Chow Mein

Any leftovers can be stored in the fridge for 3 to 4 days. Make sure to let it cool down first before transferring to a lidded container. You can reheat using a microwave or stovetop. If it is too dry, add a bit of vegetable broth to bring it back to life!

Try these Other Yummy Noodle Dishes!

1. Sesame Noodle Salad - This fresh and seriously delicious Sesame Noodle Salad is definitely for keeps!The amazing flavors (sesame oil, soy sauce, cilantro, lime, and Worcestershire sauce) of the sauce are beyond good.
2. Chap Chae-Style Soba Noodles - These delicious Korean-inspired noodles are a perfect family dinner! Feel free to add other veggies or use another type of noodle!
3. Warm Soba Salad with Cucumbers - The silky soba noodles and crisp zucchini and cucumbers coated in an umami-rich dressing from the Japanese-inspired cucumber dish are absolutely amazing!

Photos by Alfonso Revilla

Veggie Chow Mein | Cheap Plant-Based Meal

Toni Okamoto

This one-pan Veggie Chow Mein is a delicious medley of fresh veggies and Asian-style noodles bursting with savory and umami goodness! It is easy to make, super versatile, and is definitely cheaper to make at home rather than ordering it at a restaurant.

5 from 44 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Entree

Cuisine Asian

Servings 4 servings

Calories 486 kcal

METHOD Stovetop

DIET Vegan

Equipment

• ▢
  Large Skillet
• ▢
  Large Pot
• ▢
  Knife set
• ▢
  Spatula
• ▢
  Measuring Cups
• ▢
  Measuring spoons

Ingredients

  

1x2x3x

• ▢ 1 package of Asian-style noodles 8 ounce, (like rice noodles, udon, or ramen)
• ▢ 1 tablespoon of canola oil or vegetable oil
• ▢ 3 ribs of thinly sliced celery
• ▢ ½ of a yellow onion
• ▢ 1 cup of chopped green cabbage
• ▢ ½ cup grated carrots
• ▢ 2 small garlic cloves minced
• ▢ ½ cup of vegetable broth
• ▢ 2 tablespoons of soy sauce
• ▢ 1 cup of bean sprouts
• ▢ Hot sauce optional

Instructions

 

• In a large pot over medium-high heat, boil water and cook the noodles according to directions on the package.
• While the noodles are cooking, prepare the vegetables. In a large pan or wok, heat the oil (or water). Add the celery, onion, cabbage, carrots, and garlic and sauté for 3 to 4 minutes or until the celery and onion are tender and the onion is translucent.
• Add the broth and soy sauce. Bring to a boil, then turn down the heat and simmer for 5 minutes.
• Add the cooked noodles and bean sprouts and mix thoroughly. Cook for 5 minutes, stirring occasionally.

Video

Notes

• If you like your veggie Chow Mein a little saltier, add more soy sauce. Add in small amounts to make sure you do not overdo it.
• I recommend frying it a little longer until the noodles dry up a bit. Cook them for 2 extra minutes, then flip the noodles and cook for 2 more minutes.
• If you don’t like grating carrots, finely diced or thinly julienned carrots work just fine. We have a Complete Guide to Carrots if you want more guidance!
• You can switch it up by adding some peanut sauce to this dish. Also, you can try adding a splash of sesame oil to give it a nuttier and more Asian flavor.
• You can make this dish even more substantial by adding some crunchy fried tofu.
• If you are using other veggies to make your Chow Mein, take note that the cooking time may vary. Always remember that harder veggies should always be cooked first.
• Make a gluten-free version by using rice noodles and tamari instead of soy sauce.

Nutrition

Calories: 486kcalCarbohydrates: 92gProtein: 17gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 668mgPotassium: 494mgFiber: 6gSugar: 7gVitamin A: 2893IUVitamin C: 13mgCalcium: 59mgIron: 2mg

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