Vegan Chow Mein | The Picky Eater

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I love making vegan chow mein for an easy dinner that the whole family enjoys! I stir-fry fresh vegetables and noodles with a flavorful sauce that really brings the dish together. This wholesome, healthy meal has quickly become one of my favorite recipes. The best part? I can make it in just 30 minutes!

Chinese takeout is a comfort staple in our house, and chow mein has always been a favorite. But takeout versions are often heavy on oil and additives, and it can be hard to find one that is truly vegan. That’s why I created this vegan chow mein recipe. It keeps the bold flavors I love, uses simple, clean ingredients, and is easy enough to make any night of the week.

This vegetable chow mein is a lighter take on the classic Chinese noodle dish and works well as a filling meatless meal. When I want to switch things up, I also make vegan teriyaki noodles or  vegan peanut noodles for a different plant based noodle option with bold flavor.

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🥘 Ingredients

These are the ingredients I use for this healthy chow mein recipe. These can be found in any local grocery store or Asian market!

For The Stir-Fry

Olive Oil: I use olive oil or avocado oil to keep my Chinese vegan noodles as healthy as possible. I avoid palm or canola oil since they can be inflammatory.

Red Onion and Garlic: I sauté onion and garlic to bring out the best flavor in this vegan chow mein. I usually use red onion, but any type of onion works well.

Cabbage, Carrots, and Broccoli: After sautéing the onion and garlic for a couple of minutes, I add cabbage, carrots, and broccoli to the skillet. These bright vegetables add color and nutrition for a nourishing meal. Sometimes I add bell peppers too!

Snow Peas and Bean Sprouts: Snow peas and bean sprouts are classic vegetables in Chinese cuisine. If I can’t find snow peas, I use snap peas instead.

Chow Mein Noodles: If I don’t have vegan chow mein noodles, I use any long, thin noodles I have on hand. For a quick meal, instant ramen or other instant noodles work just fine.

Green Onions: I add green onions for a fresh boost of flavor. For a bolder taste, I sometimes use spring onions instead.

Toasted Sesame Seeds: Toasted sesame seeds are optional, but I love adding them. They give a classic Asian flavor and a healthy dose of fat to this vegetable chow mein.

For The Sauce

Soy Sauce: I use soy sauce as the base for my vegan chow mein sauce. I sometimes swap it for liquid aminos, coconut aminos, or hoisin sauce. Using a dark soy sauce gives the sauce a richer taste that is slightly less salty.

Sesame Oil: I add sesame oil for a slightly nutty and earthy flavor. 

Coconut Sugar: I use coconut sugar to add a touch of sweetness and balance the boldness of the sesame oil. Brown sugar works well too if I want the sauce to taste closer to traditional chow mein.

Sriracha: I add sriracha to the sauce depending on how spicy I want it. I can adjust the amount or use other spices and flavors to suit my taste.

Rice Wine Vinegar: I include rice wine vinegar for a sweet and acidic flavor, similar to apple cider vinegar. I sometimes use Chinese cooking wine instead, which has hints of cinnamon and nutmeg along with amino acids. 

Cornstarch: I mix in cornstarch to thicken the sauce so it can fully coat the vegetables and noodles.

🔪 How To Make

Healthy chow mein noodles are easy to make at home! With just a few simple steps, I can have this vegan recipe mastered. Here’s how I make vegetable chow mein:

Mix Sauce Ingredients: I mix all of the sauce ingredients together in a small bowl and set it aside.

Cook Noodles, Saute Onion and Garlic: I boil water and cook the chow mein noodles according to the package directions until they are al dente. Then I drain them and set them aside. I heat 1 tablespoon of vegetable or olive oil in a large pan or wok over medium heat, slice the onions thinly, and crush the garlic cloves. I sauté the onions and garlic for 1 to 2 minutes.

Add Veggies: I add the cabbage, carrot, and broccoli florets, then continue to sauté for about 5 minutes over medium-high heat until they are cooked and tender. I sometimes add 2–3 tablespoons of water to the wok to help the vegetables cook evenly.

Add Additional Veggies: Next, I add the snow peas and bean sprouts and sauté them for a couple of minutes before adding the sauce and cooked noodles.

Add Noodles And Sauce: Lastly, I add the noodles and sauce, then cook everything for 2 to 3 minutes while the sauce thickens. I add half of the sliced green onion and toss everything to coat all the ingredients.

Serve: I serve these healthy Chinese noodles immediately, topped with the remaining sliced green onion and toasted sesame seeds.

📖 Variations

Here are a few easy variations I like to use to customize this vegan chow mein based on what I have on hand or what I’m craving.

Add Protein: I often turn this into a tofu chow mein or even a chicken-style chow mein for extra protein. For crispy tofu, I press the block with a clean kitchen towel to remove excess water, then sauté it with a little oil or speed things up using the air fryer. I also like adding soy curls for an easy vegan chicken-style option since the texture is very similar.

Spicy Chow Mein: When I’m craving heat, I turn this into a spicy chow mein by adding more sriracha or mixing in chili crisp, red pepper flakes, or sliced jalapeños.

Try Different Veggies: I love switching up the vegetables depending on what I have. Red bell pepper, shiitake mushrooms, bok choy, or green beans all work really well in these vegan Chinese noodles.

🍽 Serving Suggestions

This dish pairs well with a variety of Asian-inspired sides and works for both casual meals and more festive spreads. For sides, I often add Asian-style appetizers like vegan spring rolls, or vegetarian wontons. 

Sometimes, I keep it simple by serving teamed white or brown rice on the side or tofu fried rice to add more flavor. If I want extra protein without mixing it into the noodles, I serve them with air fryer tempeh or tofu skewers.

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