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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 way cheaper to make at home 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.
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Why You’ll Love this Easy Homemade Veggie Chow Mein
I love ordering Veggie Chow Mein every time I go to a Chinese restaurant, so it was a no brainer to figure out how to make a budget-friendly, equally-delicious version at home! This quick and easy plane-based recipe is the perfect way to use up veggies when you see your spinach start to droop or the carrots get a bit bendy. And since you can sub in any vegetables, this makes a fantastic clean-out-your-fridge (i.e. cheap!) recipe. Bonus: You’re saving veggies, saving money, and still enjoying take-out level flavors!
This recipe is made extra easy by using the instant ramen that’s super accessible. I use the one 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 another ramen dish that you might also enjoy!
Ingredients for Veggie Chow Mein
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: I used celery, yellow onion, green cabbage, carrots, bean sprouts, and garlic. I 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
Preparation Steps: First, cook the noodles. Start by boiling 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 they will be stir-fried with the veggies later on.
Step 1: Saute the veggies. While you are waiting for the noodles to cook, start preparing your veggies. First, heat oil in a large pan or wok over medium heat and sauté celery, onion, cabbage, carrots, and garlic. Then cook for 3 to 4 minutes, or until the celery and onion are soft and transparent.
Step 2: Next, 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.
Step 3: Next, add the noodles and bean sprouts. Then, toss until everything is evenly coated with the sauce. Finally, let it cook for 5 more minutes while occasionally stirring to ensure it does not burn or dry out too much.
Toni’s Recipe Tips
- Go saltier: 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.
- Cook longer: 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.
- Use diced or julienned carrots: 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!
- Add peanut sauce: 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.
- Add protein: You can make this dish even more substantial by adding some crunchy fried tofu.
- Adjust cook time for more veggies: 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.
- Gluten-free Chow Mein: Make a gluten-free version by using rice noodles and tamari instead of soy sauce.
FAQs for Veggie Chow 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.
That is entirely up to you. I prefer my 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.
Serving Suggestions
This hearty Veggie Chow Main can be a meal on it’s own, or round out a cheap plant-based meal with one or more of the following:
- Appetizers: Don’t forget a yummy app like blistered shishito peppers, edamame hummus, crispy wontons, or rainbow rolls.
- Protein: This would pair marvelously with sauteed lime tofu, General Tso’s tofu, sticky sesame tofu, or crispy orange tofu.
- Stir Fry: Make this a mind-blowing fake-out meal with more stir fry, like stir fry bok choy, shiitake asparagus tofu stir fry, quick veggie & edamame stir fry, or this easy tempeh stir fry.
Storage Instructions
Fridge: Any leftovers can be stored in the fridge for 3 to 4 days. Make sure to let it cool down first before transferring to an airtight container.
Reheat: 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!
More Yummy Vegan Noodle Dishes
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Vegan Dinners
Udon Noodle Stir-Fry
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Garlic Sesame Soba Noodles
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Noodle Salad [Cold Sesame Noodles]
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Vegan Dinners
Peanut Noodle Salad [Glass Noodle Salad]
If you tried this veggie chow mein recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Photos by Alfonso Revilla
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Veggie Chow Mein | Cheap Plant-Based Meal
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Video
Ingredients
- 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.
Notes
- Go saltier: 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.
- Cook longer: 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.
- Use diced or julienned carrots: 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!
- Add peanut sauce: 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.
- Add protein: You can make this dish even more substantial by adding some crunchy fried tofu.
- Adjust cook time for more veggies: 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.
- Gluten-free Chow Mein: Make a gluten-free version by using rice noodles and tamari instead of soy sauce.
This is my favorite stir fry! I used Korean buckwheat noodles, added broccoli and mustard greens, and left the celery out. Will for SURE be making again.
Love the noodle sub!
Perfect and simple homemade chowmein!
A staple!
The best, best! I can’t believe how close this tastes to real take-out. Yum!
Right?! So good!
I love chow mein! Can’t wait to make my own.
Same! It’s such a winner!
I just need to find chow mein noodles!!
You dooo!
I love chow mein! Thanks so much for sharing this recipe!
So delicious!!
This is delicious!
Never need to buy takeout again!
Sooo good!
that’s an easy toss i’d make again!
Love how easy this one is too!
Love the stir fried veggies in this dish!
Right?! Nothing like a good stir fry!