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.
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!
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.
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.
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!
Photos by Alfonso Revilla
Jay says
Perfect and simple homemade chowmein!
Andrea White says
A staple!
Gina House says
The best, best! I can't believe how close this tastes to real take-out. Yum!
Andrea White says
Right?! So good!
Tina G says
I love chow mein! Can't wait to make my own.
Andrea White says
Same! It's such a winner!
Michelle Cehn says
I just need to find chow mein noodles!!
Andrea White says
You dooo!
Amanda Meth says
I love chow mein! Thanks so much for sharing this recipe!
Andrea White says
So delicious!!
Teodora Grujic says
This is delicious!
Andrea White says
Never need to buy takeout again!
Andrea White says
Sooo good!
Nancy Wu says
that's an easy toss i'd make again!
Andrea White says
Love how easy this one is too!
Bobbie says
Love the stir fried veggies in this dish!
Andrea White says
Right?! Nothing like a good stir fry!