Sometimes you just want a big ole bowl of flavourful, take-out-style Asian noodles. Where I live, it’s quite difficult (or perhaps even impossible) to find a local restaurant that offers vegan Chow Mein. The noodles typically used contain egg although some restaurants are willing to substitute rice noodles. It’s not quite the same though, so this has become my go-to, I’ll-just-make what-I-want-at-home dish when I’m craving the take-out I can’t easily find. The best part? It keeps really well in the fridge and makes excellent leftovers.
These are the noodles I use. I find these in Canada at Bulk Barn but eggless chow mein noodles are actually widely available in some mainstream grocery stores, most Chinese/ Asian stores, and even online on Amazon.
Happy Veggie World makes THE best vegan meats. My meat eating in-laws, friends and family cannot believe they are vegan. The texture is spot on and the flavour is SO good. I believe that they are manufactured in China and sold under various brands in North America. You will find them in the frozen section. Check them out online and see if their products are available in a store near you. The effort will be more than worth it.
Cut and prepare all of the vegetables.
Make your sauce in a small dish by combining the vegetable stock, sesame oil, soy sauce, brown sugar, rice vinegar and cornstarch mixed in with water. Stir well. Set aside.
Cook your Asian flavoured veggie meat, cut into small pieces and set aside.
Put a large pot of water on to boil for the chow mein noodles. Once boiling cook noodles according to package directions, drain and set aside. Try to coordinate having these ready just before you need to add them to the wok.
Heat a large wok over medium heat and add a small amount of canola oil. Add your onions and fry for about a minute. Add your mushrooms, garlic, ginger and red chili pepper and cook for anther 30 seconds. Add the cut up peppers, zucchini, carrots and fry for a minute or two. Add your bok choy, snow peas, bamboo and stir for another minute. Finally add your bean sprouts.
Add your sauce and ensure heat is on max. Stir until thickened. This should not take much more than a minute.
Once sauce is thickened, reduce heat to low, add your drained noodles and veggie meat and mix well. Remove from heat.
Add green onions and black sesame seeds for garnish.
Serve into individual bowls and add Thai Sweet Chilli sauce.
Enjoy!
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- 1-2 package of Asian flavoured vegan meat (I use 'Happy Veggie World' Thai Chicken)
- I package chow mein noodles (eggless) 454 grams
- Peanut oil or canola oil for frying
- 1 onion, diced
- 5-6 mushrooms chopped
- 6 cloves of garlic, peeled and crushed
- 2 tsp of grated ginger
- I small red chili diced (optional)
- 1 red pepper cut into thin slices
- 1 zucchini cut into matchsticks
- 4 large carrots cut into matchsticks
- 2 heads of baby boy choy cut into matchsticks
- 1-2 cups of snow peas
- 1 small can of bamboo rinsed, drained and cut into matchsticks
- 1 small bag of mung beans/ bean sprouts
- SAUCE:
- ½ cup vegetable stock
- 1 tbsp sesame oil
- 6 tbsp soy sauce
- 1 tbsp brown sugar
- 1½ tbsp rice vinegar
- 2 tbsp cornstarch mixed into 2 tbs cold water
- salt and pepper to taste
- TO SERVE:
- 5-6 green onions
- Black sesame seeds
- Sweet Chili Sauce (optional)
- Cut and prepare all of the vegetables.
- Make your sauce in a small dish by combining the vegetable stock, sesame oil, soy sauce, brown sugar, rice vinegar and cornstarch mixed in with water. Stir well. Set aside.
- Cook your Asian flavoured veggie meat, cut into small pieces and set aside.
- Put a large pot of water on to boil for the chow mein noodles. Once boiling cook noodles according to package directions, drain and set aside. Try to coordinate having these ready just before you need to add them to the wok.
- Heat a large wok over medium heat and add a small amount of canola oil. Add your onions and fry for about a minute. Add your mushrooms, garlic, ginger and red chili pepper and cook for anther 30 seconds. Add the cut up peppers, zucchini, carrots and fry for a minute or two. Add your bok choy, snow peas, bamboo and stir for another minute. Finally add your bean sprouts.
- Add your sauce and ensure heat is on max. Stir until thickened. This should not take much more than a minute.
- Once sauce is thickened, reduce heat to low, add your drained noodles and veggie meat and mix well. Remove from heat.
- Add green onions and black sesame seeds for garnish.
- Serve into individual bowls and add Thai Sweet Chilli sauce.
- Enjoy!
