Vegetable Chow Mein

Vegetable Chow Mein is a quick, colorful stir-fry dish featuring noodles tossed with crisp, sautéed vegetables in a savory, slightly sweet sauce. It’s full of flavor, texture, and vibrant ingredients—all tossed together in under 30 minutes. I love this recipe for busy weeknights, easy meal prep, or anytime I want something satisfying without the fuss.

Why You’ll Love This Recipe

I love how fast and flexible this dish is. It’s naturally vegetarian, easy to make vegan, and endlessly adaptable to whatever veggies I have in my fridge. The noodles soak up the flavorful sauce, and the crisp-tender vegetables keep every bite interesting. Whether I serve it as a main or a side, this chow mein always delivers comfort and taste.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the noodles and vegetables:

• Chow mein noodles or thin spaghetti

• Cabbage (shredded)

• Carrots (julienned)

• Bell peppers (thinly sliced)

• Snow peas or green beans

• Green onions

• Garlic (minced)

• Ginger (grated or minced)

• Sesame oil or vegetable oil

For the sauce:

• Soy sauce

• Oyster sauce or vegetarian stir-fry sauce

• Hoisin sauce

• Rice vinegar

• Brown sugar or maple syrup

• Cornstarch (optional, for a thicker sauce)

• Water

directions

1. Cook the noodles: I cook the noodles according to package directions, drain, rinse with cold water, and toss them lightly with sesame oil to prevent sticking.

2. Make the sauce: In a small bowl, I whisk together soy sauce, hoisin, oyster sauce (or vegetarian alternative), rice vinegar, sugar, and a splash of water. I add a little cornstarch if I want a thicker glaze.

3. Stir-fry the vegetables: In a hot wok or large skillet, I heat oil and sauté garlic and ginger until fragrant. Then I add the carrots, bell peppers, and green beans, cooking for 2–3 minutes before adding the cabbage and snow peas. I stir-fry until just tender-crisp.

4. Add noodles and sauce: I toss in the cooked noodles and pour in the sauce, tossing everything together until evenly coated and heated through.

5. Finish and serve: I garnish with sliced green onions and a drizzle of sesame oil before serving.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

Sometimes I add tofu, tempeh, or a plant-based protein for extra substance. I’ve also made this with mushrooms, bok choy, or baby corn depending on what’s in season. For a spicier version, I stir in chili garlic sauce or sriracha.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I toss the noodles in a hot skillet with a splash of water or soy sauce to loosen them up. The microwave works too, but I prefer the texture when reheated on the stovetop.

FAQs

Can I use ramen or spaghetti instead of chow mein noodles?

Yes, I often use whatever noodles I have on hand. Just cook them until al dente and toss well with oil before stir-frying.

Is this dish vegan?

It can be! I use vegetarian stir-fry sauce or mushroom oyster sauce to keep it plant-based.

How do I keep the noodles from getting soggy?

I make sure not to overcook them and always rinse them under cold water to stop the cooking process.

Can I make this gluten-free?

Yes, I use gluten-free tamari and rice noodles or gluten-free spaghetti. I double-check sauce labels to ensure everything is gluten-free.

Can I freeze chow mein?

I don’t recommend freezing it—the noodles and vegetables can turn mushy. It’s best eaten fresh or stored in the fridge for a few days.

Conclusion

Vegetable Chow Mein is one of those go-to dishes I can whip up quickly, with ingredients I almost always have around. It’s fresh, flavorful, and easy to adapt to any taste or dietary preference. Whether I’m cooking for myself or feeding a crowd, it always turns out delicious and satisfying.