Vegetable Chow Mein

Vegetable Chow Mein is a quick and satisfying stir-fried noodle dish loaded with crisp vegetables and tossed in a savory, slightly sweet soy-based sauce. It’s a classic takeout favorite I love making at home because it’s fast, fresh, and way better than anything I could get in a box.

Why You’ll Love This Recipe

I love how customizable and easy this chow mein is. It comes together in less than 30 minutes, uses ingredients I usually have on hand, and it’s a great way to clean out the fridge. The noodles are chewy and flavorful, the veggies stay crisp-tender, and the sauce clings to every strand. Whether I’m serving it as a main dish or a side, it always hits the spot.

Ingredients

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

For the chow mein:

• Chow mein noodles (or thin egg noodles or spaghetti)

• Vegetable oil

• Garlic, minced

• Ginger, minced (optional)

• Onion, thinly sliced

• Carrots, julienned

• Bell peppers, thinly sliced

• Cabbage, shredded

• Green onions

For the sauce:

• Soy sauce

• Dark soy sauce (optional for color and richness)

• Hoisin sauce or oyster sauce (vegan versions available)

• Sesame oil

• Sugar

• Water or vegetable broth

• Cornstarch (optional for thickening)

Directions

1. Cook the noodles:
   I cook the noodles according to the package instructions, drain them, and toss them with a little sesame oil to keep them from sticking.

2. Make the sauce:
   In a small bowl, I whisk together soy sauce, dark soy sauce (if using), hoisin sauce, sugar, sesame oil, and a splash of water or broth. If I want a thicker sauce, I mix in a bit of cornstarch.

3. Stir-fry the veggies:
   I heat oil in a large wok or skillet over medium-high heat. I sauté the garlic and ginger for 30 seconds, then add onions, carrots, and bell peppers. After a couple of minutes, I toss in the cabbage and cook until everything is crisp-tender.

4. Add the noodles and sauce:
   I add the cooked noodles to the wok and pour the sauce over the top. I toss everything together until the noodles are coated and the sauce has thickened slightly.

5. Finish and serve:
   I remove the pan from heat, stir in sliced green onions, and serve immediately.

Servings and timing

This recipe serves 4 and takes about 25 minutes from start to finish—perfect for a busy weeknight.

Variations

Sometimes I add tofu, tempeh, or a handful of edamame for extra protein. I’ve also used bok choy, snap peas, mushrooms, or broccoli depending on what’s in season. If I’m in the mood for heat, I stir in chili garlic sauce or top it with crushed red pepper.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet with a splash of water or broth to loosen the noodles, or microwave in 30-second bursts, stirring in between. They taste just as good the next day.

FAQs

Can I use spaghetti instead of chow mein noodles?

Yes, I often use spaghetti or thin ramen noodles when I don’t have chow mein noodles on hand. Just cook them al dente.

What’s the difference between chow mein and lo mein?

Chow mein is typically stir-fried for a slightly crisp finish, while lo mein noodles are softer and tossed with sauce. This recipe is more chow mein-style with that stir-fried texture.

Is this recipe vegan?

Yes, as long as I use vegan-friendly sauces like hoisin or mushroom oyster sauce.

Can I add sauce directly to the pan without mixing first?

I don’t recommend it—the sauce mixes better and coats the noodles more evenly when I whisk it ahead of time.

Can I freeze vegetable chow mein?

It’s best enjoyed fresh, but I’ve frozen leftovers in airtight containers. The noodles soften slightly after thawing, but the flavor is still great.

Conclusion

Vegetable Chow Mein is one of those dishes I keep coming back to—it’s fast, flexible, and loaded with flavor. Whether I’m feeding my family or just whipping up a quick solo dinner, this stir-fry never fails to satisfy. Once I made it at home, I stopped ordering it out.