When you want something fast, easy and oh-so-flavorful, this nourishing Vegetable Chow Mein is packed with powerhouse veggies like hearty cabbage, sweet carrots, vibrant red bell peppers, and zesty green onions. A delicious, homemade sauce coats all the veggies and tender noodles, turning this dish into a new family favorite, perfect for a weeknight meal on the go. Move over takeout, we’ve got this covered.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.

Hi there, Ameera here!

Yup, we are working on converting as many Asian dishes as we can to Whole Food Plant Based – woo hoo! Chow Mein was a total must-make dish, and we absolutely loved it! But then again, we LOVE pretty much anything Asian. It’s just so gosh-darned delicious!

Less is More

The key here is not resist adding to many noodles.  If you add more than the 5 oz. of noodles, the dish could be on the drier side and well gosh, that’s just no fun.

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Noodles vs Spaghetti

We used brown rice spaghetti, simply because we love brown rice pasta.  You can pretty much use any type of noodle you wish in this dish.

If you don’t want to run to the store to purchase an Asian noodle, then just use spaghetti like we did. It works just fine. 🙂

We suggest avoiding the super thin Asian rice noodles as they will really suck up all the sauce in a flash!

What is Mirin?

Mirin is a type of rice wine similar to sake, but with a lower alcohol content. You can leave the mirin out if you wish, but it really adds a nice depth of flavor and the alcohol burns off.

If you decide to leave it out, you may need to increase the rice vinegar slightly and add more maple syrup.

You can typically find WFPB mirin in the Asian aisle in most grocery stores or health food stores.  If you prefer less sweetness, use the lower amount of mirin to 1 teaspoon.  We absolutely love what it does for this dish.

I’ll let Mom tell you more!

Hi!  Robin here.

Just as Monkey said, we are trying to work our way to converting as many Asian dishes as possible to Whole Food Plant Based.  AND honestly, we love these Asian conversions so much that we think they are better than take-out. Now how about that!  LOL

We hope you give this deliciousness a try!  We just know you are going to love it!

If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Large ceramic/enamel lined Dutch oven or similar large stock pot with a tight-fitting lid
• Medium stock pot to boil the noodles

Vegetable Chow Mein

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 12 Minutes
• Total Time: 27 Minutes
• Yield: 2-3 Servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian

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Description

Fast, easy and flavorful, this nourishing Vegetable Chow Mein is packed with powerhouse veggies and tasty noodles, then coated in a delicious sauce. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.

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Ingredients

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Sauce Ingredients:

• 4 to 5 Tablespoons reduced sodium tamari *
• 3 Tablespoons organic maple syrup
• 1 teaspoon molasses
• 1 to 2 teaspoons mirin *
• 1 Tablespoon rice vinegar
• 1 Tablespoon minced garlic
• 2 teaspoon minced ginger
• 1 teaspoon tahini
• 1 Tablespoon cornstarch

Other Ingredients:

• 3 cups cabbage, shredded
• ½ cup carrots, grated
• 3 green onions, thinly sliced
• 1 cup red bell peppers, thinly sliced
• 5 oz. GF spaghetti/noodles (or noodles of choice)*

Optional Ingredients:

• 1 ½ cups soy curls (or beans of choice) *

Optional Topping Ingredients:

• Sliced green onions
• Red pepper flake
• Toasted sesame seeds

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Instructions

1. If using soy curls, prepare according to package directions, drain, squeeze out excess water, then chop into small 1 ½ inch pieces, set aside. If not using soy curls, skip this step.
2. Prepare all the veggies as this recipe comes together fast, set aside.
3. Boil the noodles according to package directions, when done rinse well with cold water, shake to remove any excess water, set aside.
4. Place all the Sauce Ingredients into a bowl, whisk well, then set aside.
5. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the shredded cabbage, grated carrots, bell pepper slices with 2 Tablespoons water. Cover and steam over medium-high heat for approx. 2 minutes or just until all the water has evaporated and the cabbage starts to wilt.
6. Add all the remaining veggies, (soy curls if adding) to the skillet, then add the Sauce and increase the heat to thicken the sauce, stirring constantly. Once the sauce thickens, add the cooked noodles, stir to coat well. Reduce the heat to low and cook for 2 minutes. Then remove from the stove, place the lid on the skillet and allow to sit for 5 minutes before serving to allow the flavor to marry.
7. Top with your favorite toppers, ex. chopped green onions, toasted sesame seeds, red pepper flake, etc.

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Notes

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Mirin:  We used Eden Mirin. Mirin is a type of rice wine similar to sake, but with a lower alcohol content.  You can leave the mirin out if you wish, but it really adds a nice depth of flavor and the alcohol burns off.  If you decide to leave it out, you may need to increase the rice vinegar slightly and add more maple syrup.  You can typically find mirin in the Asian aisle in most grocery stores or health food stores. If you prefer less sweetness, use the lower amount of mirin to 1 teaspoon.

*Noodles/Amount of Sauce Ratio:  This recipe does not have a lot of sauciness to it.  If you prefer more sauce, then cut back on the amount of noodles or amount of cabbage.  The 5 oz. of spaghetti/noodles with 3 cups of cabbage is the perfect amount of sauce to veggies ratio in our opinion.

*Substitutes for Soy Curls:  If you do not wish to use soy curls, you can substitute with your favorite white bean (edamame, chickpeas, cannellini, navy, etc.) or add extra veggies.

*Soy Curls:  We found it challenging to find soy curls in our local grocery stores.  We ended up buying them from Amazon.  We purchased Butler Soy Curls 100% natural, no additives or preservatives, non-GMO, grown without chemical pesticides.

*Perfect Asian Dish: This dish is perfect for children and/or adults who enjoy an Asian dish with less heat.

*Servings:  Makes 2 to 3 servings.

*Storage:  Refrigerate, use within 5 days

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.