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Vegetable chow mein is the perfect quick and healthy meal, packed with stir-fried noodles and fresh veggies. This easy vegetable chow mein recipe comes together in just 15 minutes, making it a go-to for busy weeknights!
Table of Contents
Easy Vegetable Chow Mein Recipe
I made this vegetable chow mein recipe a while ago when I had some leftover noodles from my Chow Mein recipe. The next day, I decided to turn them into a quick and delicious veggie dish.
A lot of my recipes can be easily adapted to vegetarian—just swap out the meat for whatever protein you prefer. In this case, I used mushrooms in place of meat. The best part? The chow mein sauce that ties everything together with just the right amount of flavor. To top it off, I added a little garlic chili sauce for that extra kick.
It’s simple, tasty, and totally satisfying—definitely better than takeout! If you’re looking for an easy, veggie-packed meal, give this a try—you won’t be disappointed! Be sure to check out my tips and tricks below to make your vegetable stir-fry noodles the best it can be.
Why I Love This Recipe
- In just 15 minutes. I love how quickly and easily this recipe comes together! It’s perfect for those days when I want something fast, tasty, and satisfying.
- Healthy and fresh. I love how this recipe packs in all those fresh veggies like mushrooms, cabbage, and carrots. It’s a delicious way to get in some extra nutrients without compromising on flavor!
- Mouth-watering sauce. The chow mein sauce is savory and full of flavor, and the garlic chili sauce gives it that perfect spicy kick. It’s everything I crave in a noodle dish!
- Perfect for leftovers. If I’ve got leftover noodles or veggies, this dish is a great way to use them up! And it’s just as tasty the next day.
Ingredients You’ll Need
- Egg noodles – You can get fresh egg noodles or dry egg noodles.
- Oil – Use vegetable oil or canola oil.
- Garlic
- Shiitake mushrooms – I used fresh shiitake mushrooms but you can totally use any mushrooms you like for this recipe. If you’re going with dried shiitake mushrooms, just soak them in warm water for about 30 minutes to soften. Once they’re ready, squeeze out the water and then slice them up!
- Cabbage and carrot – You can swap in your favorite veggies or even add plant-based protein. The choice is all yours!
- Soy sauce
- Dark soy sauce
- Sugar
- Sesame oil
- Water
- White pepper
- Salt
- Beansprouts
- Scallion
- Garlic chili sauce – If you don’t have garlic chili sauce on hand, you can use sriracha or any chili paste you like.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Shopping Guide: Chow Mein Noodles
If you’re new to Chinese cooking, shopping for chow mein noodles might feel a little tricky. I recommend choosing fresh noodles that are lightly coated with flour and not too dry. You’ll typically find them in Asian markets, packaged in clear plastic bags and labeled as “steamed chow mein” or simply “chow mein.”
Pro Tip: In the picture above, you’ll see two different brands of fresh egg noodles—one pale yellow and the other a deeper yellow. Both work well for this recipe, but I personally prefer the ones on the right because they have a softer texture.
Recipe Variations
Here are some fun variations you can try with my recipe—let’s keep it fresh:
- Chow Mein: The classic! Egg noodles tossed in a savory sauce that’s always a crowd-pleaser.
- Chicken Chow Mein: If you’re craving something hearty, this one’s for you. Tender chicken and those amazing flavors make it a perfect option.
- Pork Chow Mein: Crispy noodles with juicy pork—if you’re in the mood for a savory twist, this one’s a winner.
- Shrimp Chow Mein: Love seafood? Swap in shrimp for a tasty kick that adds so much flavor.
- Panda Express Chow Mein Copycat: Craving that takeout favorite? Skip the delivery and make it at home—you’ll love it just as much!
- Hong Kong Chow Mein: A more traditional version with a rich, savory sauce that really takes things up a notch.
How To Make Vegetable Chow Mein
First, cook the noodles according to the package instructions. Just follow the directions on the back, and you’ll be all set!
Get your wok or pan nice and hot over high heat. Once it’s heated, drizzle in the oil. Toss in the garlic and stir it around until it smells amazing, then throw in the mushrooms. After that, add the cabbage and carrots, and keep stirring everything so it cooks evenly.
Now, toss the noodles into the wok or pan. Pour in the soy sauce, dark soy sauce, sugar, sesame oil, water, white pepper, and a little pinch of salt. Give everything a good stir and toss the noodles around for about a minute to let those flavors mix in.
Toss in the bean sprouts and give everything a good stir to mix them in. Once they’ve cooked down a bit, add the scallions and stir a few more times. Then, dish it out and serve right away with a little garlic chili sauce on the side for that extra kick!
Secrets To Perfect Vegetable Chow Mein
- To prep the noodles, you’ll want to give them a good rinse with cold water, then drain them before cooking. Some noodles might need a soak in hot water first—just make sure to check the packaging instructions for the best results. And if you’re using dried egg noodles, definitely follow the directions on the back of the package!
- When I stir-fry, I try not to add too many ingredients at once. If I do, the veggies and noodles might steam instead of crisping up. Sometimes I cook in batches to make sure everything gets that nice texture.
- I’d recommend avoiding watery veggies like cucumbers, zucchini, or tomatoes. These can release too much moisture during stir-frying, making the noodles soggy instead of crispy. It’s best to stick with vegetables that hold up well to stir-frying, like mushrooms, cabbage, carrots, bell peppers, and snow peas. But feel free to get creative with your choices!
- If you’ve got a pair of Chinese long wooden chopsticks, definitely use those instead of a spatula. They’re perfect for tossing the noodles without breaking them up, keeping everything nice and intact while cooking!
Frequently Asked Questions
The difference is in how the noodles are cooked! Check out my Chow Mein vs Lo Mein post for all the details!
Absolutely! Prepping your noodles ahead of time is super helpful. Cook and drain them before you start stir-frying, and if you’re storing them in the fridge, toss them with a little oil to keep them from sticking.
To keep your noodles from getting soggy, stir-fry them over high heat and don’t overcrowd the pan—that’s super important! Also, when boiling the noodles, make sure not to overcook them. Just follow the package instructions and rinse them under cold water right after to stop the cooking process.
Just store it in an airtight container in the fridge, and it’ll stay good for up to 3 days. Be sure to let it cool completely before sealing to prevent extra moisture.
When you’re ready to reheat, just grab a pan or wok, heat it up over medium heat, and toss in a splash of water or a bit of oil to loosen the noodles. Give it a good toss until everything’s nice and hot. If you’re short on time, the microwave works too—just cover it to keep the moisture in and stir halfway through.
This recipe has 734 calories per serving.
What To Serve With Vegetable Chow Mein
This dish is best served as an entree. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Vegetable Chow Mein
Ingredients
- 8 oz (230g) fresh egg noodles , or steamed chow mein/ chow mein
- 3 tablespoons oil
- 3-4 cloves garlic, finely minced
- 6 fresh shiitake mushrooms, cut into small pieces
- 2 oz (60g) cabbage, finely sliced
- 1/2 small carrot, peeled and cut into thin strips
- 2 tablespoons soy sauce
- 1/4 teaspoon dark soy sauce, for coloring purpose, (optional)
- 1 tablespoon sugar
- 1/2 teaspoon sesame oil
- 3 tablespoons water
- 3 dashes white pepper powder
- salt , to taste
- 4 oz (120g) bean sprouts, rinsed and drained
- 2 stalks scallion, cut into 2 inch (5cm) lengths
- 1 tablespoon garlic chili sauce
Instructions
- Prep the noodles according to the packaging instructions.
- Heat a wok or pan over high heat. Once heated, add the oil. Add the garlic and stir-fry until aromatic, then follow with the mushrooms. Next, add the cabbage and carrot, stirring continuously.
- Add the noodles to the wok or pan, followed by the soy sauce, dark soy sauce, sugar, sesame oil, water, white pepper, and a pinch of salt. Stir and toss the noodles for about 1 minute.
- Add the bean sprouts and stir to combine well. Once the bean sprouts are cooked, add the scallions and stir a few more times. Dish out and serve immediately with garlic chili sauce.
Notes
- To prep the noodles, you’ll want to give them a good rinse with cold water, then drain them before cooking. Some noodles might need a soak in hot water first—just make sure to check the packaging instructions for the best results. And if you’re using dried egg noodles, definitely follow the directions on the back of the package!
- When I stir-fry, I try not to add too many ingredients at once. If I do, the veggies and noodles might steam instead of crisping up. Sometimes I cook in batches to make sure everything gets that nice texture.
- I’d recommend avoiding watery veggies like cucumbers, zucchini, or tomatoes. These can release too much moisture during stir-frying, making the noodles soggy instead of crispy. It’s best to stick with vegetables that hold up well to stir-frying, like mushrooms, cabbage, carrots, bell peppers, and snow peas. But feel free to get creative with your choices!
- If you’ve got a pair of Chinese long wooden chopsticks, definitely use those instead of a spatula. They’re perfect for tossing the noodles without breaking them up, keeping everything nice and intact while cooking!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious, easy and turns out perfect every time. Thank you for this awesome recipe, which has become a firm favourite
Thank you! :)
Dear Masa , as my wife and I do not like mushrooms what can you suggest I use in it place of Mushrooms
Just skip and use whatever vegetables you like.
I would like to make without noodles. I want to make with shrimp . can you send that recipe?
https://rasamalaysia.com/shrimp-chow-mein/
This recipe was spot on! I Used Chow Mein – pan fried noodle, I picked up at my local Asian market. I sliced up 1/2 of a white onion, garlic, 3 small Celery stalks, Shitake & Baby Bella’s and some shredded carrots. I doubled the noodles and sauce. I mixed all the sauce ingredients , including some Garlic Chili sauce In a small bowl during the prep. I cooked this in my electric skillet on high starting with the veggies, then removed. I pan fried the noodles for a bit, before tossing the veggies back in and the sauce. I served these yummy noodles with a Pork Belly I smoked and fresh Won Tons. The whole family loved the flavor and texture. This will be my go to Chow Mein. Thanks Bea
Hi Tiff, thanks for trying my vegetable chow mein recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
This is one of our favorite go-to meals. Turns out perfect every time. So good, thank you.
Very nice post Thanku for sharing with us
very nice post thanku for sharing with us vegetable chow mein recipe
Can wheat chow mein udon noodles be used?
Yes you can.
I’m making this as we speak and my noodles turned out kind of mushy. 1st time cooking these kind of noodles. Probably treated them too much like spaghetti :-/ oops. Other than that really good! Btw, where can I find dark soy sauce? Been looking for it for a while now.
Thanks!
Rachael