This recipe comes from my cookbook, Plant-Based on a Budget! You can buy it on Amazon. Whenever I go to a Chinese restaurant, I love to order veggie chow mein! I enjoy it so much that I’ve even started making it at home. It’s quite easy and very inexpensive to make.
18 ounce package of Asian-style noodles (like rice noodles, udon, or ramen)
1tablespoonof canola or vegetable oilor 3 tablespoons water
1cupof thinly sliced celeryabout 3 ribs
1/2cupof diced red, white, or yellow onion (about 1/2 onion)
1teaspoonof minced garlicabout 2 small garlic cloves
1/2cupof vegetable broth
2tablespoonsof soy sauce
1cupof bean sprouts
1cupof chopped green cabbage added in step 2optional
Hot sauce as a condimentoptional
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, 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 noodles a little saltier, add more soy sauce.
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 dicing them works just fine.
You can switch it up by adding some peanut sauce to this dish.