Vegetable Chow Mein with carrots, celery, mushrooms, snow peas, & cabbage in a yummy quick sauce is the perfect made at home take-out dish!
If you love making Chinese take-out in your own kitchen, this vegetable chow mein is the perfect solution. Try it alongside some peanut butter chicken, and egg roll in a bowl!
Vegetable Chow Mein
Vegetable Chow Mein
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Vegetable Chow Mein Ingredients
- Sesame oil – Sesame oil is ideal but you can substitute vegetable oil.
- Vegetables – Carrots, celery, mushrooms, snow peas, cabbage.
- Aromatics – Garlic, onion, ginger, cilantro, scallions.
- Stock – Chicken stock or vegetable stock.
- Soy sauce – Low sodium.
- Oyster sauce – Can substitute soy sauce, hoisin, or fish sauce.
- Pasta – cooked al dente.
You can make this in a skillet or a wok, whichever you have handy!
How do you make vegetable chow mein (step-by-step)
⭐ First, fry al dente noodles in sesame oil; set aside. In the hot skillet, cook onion, carrots, celery and mushrooms.
⭐ Then, stir in ginger and garlic and continue to cook. Pour in stock, soy sauce, and oyster sauce. Simmer until reduced.
⭐ Next, add in pasta, snow peas, and cabbage and cook until pasta absorbs most of the sauce.
⭐ Finally, finish with cilantro and top with scallions.
I prefer a low sodium or light soy sauce for this dish.
Preparation
What noodles are best in vegetable chow mein?
Traditionally this dish is made with Chinese egg noodles, which are wheat flour noodles with egg added (similar to Italian pasta). Chow mein can be made with fresh or dried noodles.
What is the difference between veggie chow mein and lo mein?
These dishes are very similar but the main differences are that chow mein is stir fried in a pan or wok and chow mein can be made with fresh or dried noodles, whereas lo mein should be made with fresh noodles and is a wet, saucy dish.
Can you make it ahead of time?
You can prepare your vegetable lo mein a few days in advance and keep it in the refrigerator. It’s a great dish to prepare for easy lunches as it tastes good both hot or cold.
I love the snap of fresh snow peas!
Leftovers and storage
How long does homemade vegetable chow mein last?
Leftovers will keep in the refrigerator for 3 – 4 days. Allow them to cool before storing and always cover tightly so the noodles don’t dry out.
What is the best way to reheat vegetable chow mein?
I like to add a little bit of water and reheat them in a skillet over medium heat. You can also microwave on high power in 30 second increments until your desired temperature is reached.
Tips and Tricks
🥦 Try making this with other veggies like broccoli, bell peppers, leeks, bok choy, and different mushroom varieties.
🍜 If you’re not familiar with the flavor of sesame oil taste it first. Vegetable or olive oil are good substitutes if it’s not your jam.
🧊 Enjoy this dish chilled on warm days as a cold noodle salad. Top it with crunchy noodles or a handful of uncooked ramen.
Try mixing things up with different types of mushrooms. Yum!
More Asian inspired recipes
- Asian slaw
- Vietnamese summer rolls
- Chow mein soup
- Vegetable stir fry
- Yum yum sauce
- See all our Asian dinner dishes
More noodles dishes
- One pot pasta
- Zucchini noodles
- Egg noodles recipe
- Italian pasta salad
- Mac and cheese recipe
- See all our pasta recipes
The perfect side dish or light meal.
Tools we love
- Stainless steel pan – I love this pan for cooking everything from eggs to stir fry. Gorgeous and handy!
- Wooden chopsticks – Don’t know about you, but I enjoy Asian food so much better when eating with chopsticks. And this set is stunning!
😍😍😍
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How to Make Vegetable Chow Mein
Vegetable Chow Mein
Ingredients
- 2 tablespoons sesame oil, divided into 1 TBS each (can substitute olive oil or vegetable oil)
- 1 onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 carrots about 1 cup, cut into matchsticks/julienned
- 2 celery stalks about 1 cup, diced
- 1 cup mushrooms cleaned and sliced
- 1 cup stock or broth chicken or vegetable
- ¼ cup soy sauce low sodium
- ¼ cup oyster sauce (can substitute hoisin, additional soy sauce, or worcestershire sauce)
- ½ pound dried chow mein noodles (also called Chinese egg noodles) cook to al dente (8 ounces dry) - (can substitute ramen noodles in a pinch)
- ½ cup snow peas fresh
- ½ cup purple cabbage sliced
- ¼ cup cilantro chopped
- ¼ cup scallions or green onions garnish
Instructions
- In a large pan over medium high heat, heat 1 tablespoon of sesame oil. Add al dente noodles and fry in pan, stirring constantly, until turning brown and slightly crispy, about 3-4 minutes. Set noodles aside.
- Heat remaining sesame oil in pan and cook onion, carrots, and celery until almost tender, about 3-4 minutes.
- Add in mushrooms and cook for an additional minute. Stir in garlic and ginger and cook for 30 seconds.
- Pour in stock, soy sauce, and oyster sauce. Let simmer for 10 minutes until reduced by ⅓
- Stir in pasta, snow peas, and cabbage and cook for an additional 2 - 3 minutes until the noodles are warmed through and coated in sauce.
- Immediately before serving, toss in cilantro until just combined, and garnish with chopped scallions.
Video
Notes
Nutrition
Vegetable Chow Mein
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Beth says
This looks so delicious and yummy! My husband is going to love this recipe! So excited to give this a try!
Lily says
This was such an easy recipe, it made for the best dinner, we could not get enough. This recipe is perfect for busy days.
Anna says
We love this easy dinner for our Meatless Mondays! It’s full of fresh flavors and so easy to make!
Admit says
Tried this tonight and it was a huge hit! Super yummy!