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.
1package of Asian-style noodles 8 ounce, (like rice noodles, udon, or ramen)
1tablespoonof canola oilor vegetable oil
3ribs of thinly sliced celery
½ of a yellow onion
1cupof chopped green cabbage
½ cupgrated carrots
2small garlic clovesminced
½ cupof vegetable broth
2tablespoonsof soy sauce
1cupof bean sprouts
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.
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.