- 8 oz noodles (225 g)
- 2 tbsp oil, I used extra virgin olive oil
- 4 cloves of garlic, minced
- 1 cup red bell pepper (100 g), julienned
- 1 cup carrot (120 g), peeled and julienned
- 1 cup cabbage (90 g), julienned
- 1 cup mushrooms (70 g), sliced
- 6 green onions, finely diced
For the sauce:
- 4 tbsp water
- 2 tbsp cornstarch
- 4 tbsp soy sauce or tamari
- 2 tbsp Hoisin sauce
- 2 tbsp vinegar, I used rice vinegar
- 2 tbsp maple or agave syrup
- ½ tsp white pepper
- Cook the noodles according to package directions. Drain, rinse with cold water, and set aside.
- Mix all the sauce ingredients in a small bowl until well combined, and set aside.
- Heat the oil in a wok or large skillet and sautée the garlic a little bit. Stir continuously and add the remaining veggies (red bell pepper, carrot, cabbage, mushrooms, and green onions).
- Cook over high heat for about 2-3 minutes, or until the veggies are done to your liking, stirring continuously.
- Add the cooked noodles and the sauce into the wok or skillet and cook for 1 minute, stirring continuously.
- Serve your chow mein recipe immediately with some chopped tempeh bacon, fried tofu, baked tofu, tempeh, or seitan. On the other hand, you could also serve it with some vegan sausages.
- Keep the vegetable chow mein leftovers in an airtight container in the fridge for 3-5 days.
- Make sure your chow mein noodles are vegan. You could also use spaghetti noodles instead.
- You can customize your vegetable chow mein with any type of oil, starch, vinegar, sweetener, or pepper you like.
- Feel free to use any veggies you have on hand to make this chow mein recipe.
- Serving Size: 1/4 of the recipe
- Calories: 470
- Sugar: 12.8 g
- Sodium: 1308 mg
- Fat: 24.8 g
- Saturated Fat: 3.5 g
- Carbohydrates: 56.8 g
- Fiber: 5 g
- Protein: 7.9 g