This vegan chow mein is veggie packed and delicious with the BEST sauce! It’s ready in less than 30 minutes and better than takeout.
There’s nothing better than a quick and easy dinner! And this vegan chow mein is exactly that.
You can have it on the table in less than 30 minutes and it’s veggie-packed and simply delicious.
I love take-out just as much as the next person, but usually I have a small gripe with it – too much oil! That’s why it’s great to make these kinds of meals at home, you can control exactly what goes into it.
And when it’s as quick and easy as this, it’s really ‘almost’ as easy as doing the take-out order.
For more quick and easy noodle dinners, also check out our vegan lo mein and our vegan pad thai.
Ingredients You Need:
Ingredient Notes
- Mushrooms – we used cremini mushrooms but you can really use any mushrooms here.
- Vegetable stock – or broth.
- Vegan oyster sauce – this is often called ‘vegetarian’ oyster sauce, but it’s vegan by ingredient. If you can’t get this then you can use hoisin sauce instead.
- Spring onions – are also known as green onions, salad onions or scallions.
- Coconut sugar – can be replaced with light brown sugar.
- Ramen noodles – we used ramen noodles since we couldn’t get hold of chow mein noodles. If you like you can use dried chow mein noodles.
How To Make Vegan Chow Mein
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Prepare noodles. Prepare the noodles according to package instructions, drain, rinse and set aside. Undercook the noodles slightly as they will cook more with the other veggies in the wok.
- Make your sauce. Add sesame oil, soy sauce, vegan oyster sauce, vegetable stock and coconut sugar to a measuring jug and whisk together until well mixed.
- Add sesame oil to a wok and heat it at medium high heat until hot.
- Add crushed garlic and minced ginger and sauté for a minute to lightly toast them.
- Then add spring onions, mushrooms, red bell pepper, yellow bell pepper, carrot, baby broccoli florets and baby corn and sauté until the veggies are tender but still firm.
- Add the cooked noodles, pour over the sauce and add the chopped basil.
- Toss the veggies and noodles and sauce together and fry for a few minutes until the noodles are heated through and the sauce is well combined with the veggies and noodles.
- Serve in bowls and garnish with a sprinkle of black sesame seeds.
Tips for Success
Add any veggies you like. This recipe works perfectly as a ‘clean out the fridge’ kind of recipe as you can really add in any veggies you have on hand. Use the same ones as we did or just throw in whatever you have in the fridge.
Add a veggie protein. If you’d like to add some tofu to this dish that also works great. Our crispy fried tofu would make a great addition, as would our grilled tofu. Or serve a tofu steak on the side.
Recipe FAQ
They are often vegan, yes. But some brands may contain egg. It’s always a good idea to check the label. You can also use ramen noodles for this recipe, but make sure you check the label on that as well.
Keep leftovers stored in a covered container in the fridge and enjoy within 3-4 days.
It’s freezer friendly for up to 3 months. Thaw overnight in the fridge.
More Vegan Noodle Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chow Mein
Ingredients
Noodles:
- 8 ounces Ramen Noodles (226g) or Dried Chow Mein Noodles
Sauce:
- 1 Tbsp Sesame Oil
- 3 Tbsp Soy Sauce
- 2 Tbsp Vegan Oyster Sauce
- ¼ cup Vegetable Stock (60ml) or Broth
- ½ Tbsp Coconut Sugar or Light Brown Sugar
Chow Mein:
- 2 Tbsp Sesame Oil
- 4 Cloves Garlic Crushed
- 1 Tbsp Minced Ginger
- ½ cup Spring Onion (50g) Chopped
- 2 cups Cremini Mushrooms (195g) Sliced
- 1 Medium Red Bell Pepper Thinly Sliced
- 1 Medium Yellow Bell Pepper Thinly Sliced
- 1 Large Carrot Julienned or Sliced
- 2 cups Baby Broccoli Florets (120g)
- 1 cup Baby Corn (130g) Sliced
- 2 cups Fresh Basil (60g) Chopped
Serving:
- Black Sesame Seeds
Instructions
- Prepare noodles. Prepare the noodles according to package instructions, drain, rinse and set aside. Undercook the noodles slightly as they will cook more with the other veggies in the wok.
- Make your sauce. Add sesame oil, soy sauce, vegan oyster sauce, vegetable stock and coconut sugar to a measuring jug and whisk together until well mixed.
- Add sesame oil to a wok and heat it at medium high heat until hot.
- Add crushed garlic and minced ginger and sauté for a minute to lightly toast them.
- Then add spring onions, mushrooms, red bell pepper, yellow bell pepper, carrot, baby broccoli florets and baby corn and sauté until the veggies are tender but still firm.
- Add the cooked noodles, pour over the sauce and add the chopped basil.
- Toss the veggies and noodles and sauce together and fry for a few minutes until the noodles are heated through and the sauce is well combined with the veggies and noodles.
- Serve in bowls and garnish with a sprinkle of black sesame seeds.
Notes
- Vegan oyster sauce – this is often called ‘vegetarian’ oyster sauce, but it is vegan by ingredient. If you can’t get this then you can use hoisin sauce instead.
- Spring onions – are also known as green onions, salad onions or scallions.
- Storing and Freezing – Keep leftovers stored in a covered container in the fridge and enjoy within 3-4 days. It’s freezer friendly for up to 3 months. Thaw overnight in the fridge.
What a tasteful and nutritious combination! Loved it. The sauce makes the dish as well.
Thanks so much Anna!