Vegetable Chow Mein

Vegetable chow mein is the ultimate take out at home meal. These slightly crisp noodles topped with stir-fried veggies in a flavourful sauce are on the table in 25 minutes. Add your favourite protein for a complete meal.

A serving bowl filled with cantonese chow mein noodles topped with stir-fried vegetables

My favourite dish for Chinese take out is Cantonese chow mein. There is something about stir-fried vegetables on top of noodles that is so comforting and satisfying.  While I do love the noodles in the dish, I always wish there were more veggies that came with them.

Creating a take out at hone version of Cantonese chow mein, I definitely wanted to include more vegetables – and this healthy vegan version is full of them!

a plate of vegetable chow mein with noodles twirled on a fork

How to Make Vegetable Chow Mein

As with any other quick cooking meal, I like to gather and chop all my ingredients first.

Boil a large pot of water for cooking the chow mein noodles.  I used fresh noodles and the cooking time was about a minute.  Follow the package directions for the noodles that you are using.

When the noodles are cooked, drain them and rinse off any excess starch.  I like to shake the strainer basket a few times to make sure that all the water is out of the noodles.

a photo collage of stir frying chow mein noodles and vegetables

Heat a wok over high heat and add a tablespoon or two of oil to it.

Mix the sauce ingredient together in a small bowl.

Add the noodles to the wok and cook for a minute or two before flipping them and cooking the other side.  You want to repeat this process a few times.  The idea is to crisp up the noodles a bit.

a photo collage of stir frying vegetables

When you have crisped up the noodles, transfer them to a serving dish.

Add all of the vegetable except the bok choy to the wok and stir-fry for 3-4 minutes. You want the vegetables to heat through and brighten up only, not overcook them.  Add the bok choy to the wok along with the sauce and stir-fry for a minute until the leaves begin to wilt.

Add the vegetable mixture to the top of the noodles in the serving dish.

a serving bowl filled with vegetable chow mein noodles on a table



This recipe for easy bean salad is suitable for the following diets:

  • vegan and vegetarian
  • clean eating
  • dairy free


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A serving bowl filled with cantonese chow mein noodles topped with stir-fried vegetables
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5 from 5 votes

Vegetable Chow Mein

Cantonese style chow mein with crispy pan-fried noodles and stir-fried vegetables.
Course Main Course
Cuisine Asian
Keyword vegetable chow mein
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 480kcal
Author Courtney


  • 10 ounces chow mein noodles Fresh if available
  • 2 tbsp cooking oil
  • 2 cups broccoli florets
  • 1 cup sliced cremini mushrooms
  • 2 carrot julienned
  • 1⁄2 onion sliced
  • 6 cups chopped bok choy
  • 2 tbsp vegetarian oyster sauce
  • 2 tbsp tamari
  • 2 tbsp Shaoxing wine
  • 1 clove garlic minced
  • 1⁄4 cup water
  • 1 tbsp seasoned rice vinegar
  • 1 tsp minced ginger


  • Bring a large pot of water to a boil and add the chw mein noodles. Cook for 1 minute if using fresh, or 2-3 minutes if using dried noodles. Drain and rinse the noodles.
  • In a large wok over high heat, heat up the cooking oil. Add the noddles and spread out across the bottom of the wok. Cook the noodles for about 1 minute, and flip them over and cook for another. Repeat this process several times. We are working towards crisping up the noodles a bit.
  • When your noodles are cooked, put them into a large serving dish, and put the wok back on the burner.
  • In a small bowl, mix together the vegetarian oyster sauce, tamari, rice vinegar, Shaoxing wine, garlic, ginger and water. Set aside.
  • Put a tbsp of oil into the wok and add the broccoli, carrots, mushrooms, and onions. Stir fry for about 2 minutes.
  • Add the bok choy to the wok and mix the bok choy into the stir-fried vegetables, until the leaves have just begun to wilt.
  • Add the sauce to the vegetables and toss to coat. Cook for about 30 seconds, then add the vegetables and sauce to the top of the noodles and serve.

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