I have many vegetarian/vegan readers and many of them requested me to post more vegetarian recipes. The truth is, I love vegetarian food. Back in Penang, Malaysia, my family follows a ritual of fasting and having vegetarian diet for at least three days to celebrate a local festivity. While growing up, every year I would look forward to being vegetarian and eating vegetarian food as my aunt and late mother would belt out dishes upon dishes of fantastic and mouthwatering dishes. We would also change all the utensils and serve wares during the fasting/vegetarian festival. It was always so much fun, eating better, healthier, with only the simplest of ingredients.
Anyway, I made this vegetable chow mein a while ago, when I made my chicken chow mein. I had some leftover noodles and I decided to make vegetable chow mein the next day. Many of my recipes on Rasa Malaysia can be adapted to vegetarian by opting out the meat, and replaced with vegetarian/vegan protein of your choice, in this case, I used mushrooms in lieu of meat.
To jazz up the dish, I served it with dollops of garlic chili sauce. It was simple, delicious, and utterly satisfying. If you are a vegetarian/vegan, you can learn the basic of Asian noodles following my vegetable chow mein recipe here.