One of the first times I fell in love with Chinese food had to be the first time I tried me a chow mein. Back in the day my first love, I admit, was chicken chow mein, great memories of that, spring rolls, etc. A veggie chow mein I loved even before going vegan.
Since going vegan it’s been harder to order from Chinese takeaways, never know whether they either cook your noodles in a fishy sauce, or if they be stir frying egg with your food. So, I decided to veganise a chow mein for those looking for a healthier, homemade take on a Chinese classic.
The veggies used for this vegan chow mein included:
Cabbage
Bell pepper
Beansprouts
Broccoli
Spring onion
With this veganised, homemade veggie chow mein, I noticed it didn’t feel as greasy; It tasted fresher, and I can rest assured knowing my meal doesn’t have any extra MSG where it’s not needed.
How to veganise chow mein sauce
When I put together this recipe I thought of the main components that makes a good chow mein and to be for real, it’s all about the right balance of spice and sweet-savoury notes.
With this recipe we’ve focused on flavours from the sriracha and hoisin sauce to get the ideal spicy, savoury balance. The incorporation of herbs such as garlic and ginger help to add to the overall aroma and complements the subtle and sweet flavours of the bell pepper and cabbage combo.
What should I cook it in?
The best place to cook up a chow mein would be to use a wok, but there’s no reason as to why a large frying pan wouldn’t work either.
When boiling the noodles, we want to do this in a separate saucepan, drain that off and transfer the cooked noodles to the veggie, saucy mix in the wok or pan you’re using.
The best part about this meal, as well as with stir fries in general is that this meal doesn’t take long to prepare at all. May take the best part of 15-20 minutes, max.
This veganised vegetable chow mein is the ideal go-to dish for those looking for a quick fix but don’t feel like 1. Paying for takeaway 2. Unhealthy take out.
This vegan chow mein is a great way to impress skeptical guests with a solid vegan meal to make them question ever doubting vegan food!
We hope you enjoy this veganised chow mein as much as we do, bookmark and share this with your friends and fam!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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- 2 Wholewheat noodle spirals
- 1 Large Spring onion
- 1 Bell Pepper
- 100g Beansprouts
- 1/2 Head Broccoli
- 3 Cloves garlic
- 1 Inch Ginger
- 1 Tbsp Hoisin sauce
- 1 Tbsp Soy Sauce
- 1 Tbsp Sesame oil
- 1 Tbsp Sriracha
- 1 Tbsp Dried Coriander
- Black Pepper To taste
- 1` Tbsp Black Sesame Seeds
Ingredients
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- Cook wholewheat noodles according to package instructions, set aside.
- Heat sesame oil on a wok, add cubed garlic, grated ginger, and thinly cut spring onion, allow to sizzle for 2-3 minutes.
- Finely chop bell pepper, broccoli into thin strips, toss into mix with hoisin sauce, soy sauce, and dried coriander. Stir fry for a further 2 minutes.
- Toss beansprouts within, fry for 5 minutes, until softened.
- Crack black pepper, sprinkle black sesame seeds and add noodles, stir fry for 5-8 minutes, ensuring the noodle mixture is coated evenly.
- Once veggie chow mein is cooked, serve with your favourite Chinese sides (I personally love me some veganised spring rolls).
