Veggie Chow Mein
Healthy and vegan, Veggie Chow Mein! Adding a monster amount of cabbage to this recipe is a sneaky deaky trick, because it’s not only delicious, but it blends right into the noodles, meaning you are getting more nutritional bang for your noodle buck. Yes, bring on the veggies! This is one chow mein recipe that is GOOD for you.
- 3/4 lb(s) vegan chow mein noodles
For the sauce:
- 3/4 cup(s) water
- 1/4 cup(s) soy sauce
- 1 tablespoon(s) cornstarch
- 1 tablespoon(s) brown sugar
- 3 clove(s) garlic minced
- 1 inch piece(s) fresh ginger
- 1/2 teaspoon(s) sesame oil
- 1/2 teaspoon(s) sriracha
For the chow mein:
- 1 tablespoon(s) light oil (such as canola or vegetable)
- 5 cup(s) green cabbage thinly sliced
- 1 yellow onion thinly sliced
- 2 carrots peeled and sliced
- 3 cup(s) button mushrooms sliced
- 1 1/2 cup(s) snow peas
- 1/2 cup(s) green onions sliced
- 1 tablespoon(s) sesame seeds
- Bring a large pot of water to a boil and cook the chow mein noodles according to the package directions. Drain and set aside.
- Add all of the sauce ingredients to a bowl and mix together.
- Heat the oil in a large pan over high heat. When the oil is hot, add the cabbage and onion. Stir frequently until the cabbage and onion have reduced in size and are nicely browned, about 5 minutes. Remove the cabbage mixture from the pan and set aside.
- Return the pan to the heat. Add more oil if needed and then sauté the carrots, peas, and mushrooms for 5 to 10 minutes, until softened and cooked through.
- Add the chow mein sauce to the pan, and cook for about 1 minute longer. Now add back the cooked cabbage and the noodles to the pan. Toss everything to combine. Garnish with green onions and sesame seeds.
Soy-Free: for soy-free, substitute a soy sauce for a soy-free option such as coconut aminos.
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