The Easiest Vegan Chow Mein (Veggie Packed!)

Loaded with healthy vegetables and finished with a delicious homemade stir-fry sauce, this Veggie Chow Mein is a quick and easy dinner that the whole family will love. It's one of those easy meals you come back to again and again.

This vegan chow mein is one of my favorite go-to dinners, alongside my Creamy One-Pot Vegan Ramen Noodles and 15-Minute Spicy Sesame Noodles, when I want something quick, healthy, and full of flavor. It's loaded with fresh vegetables like snap peas, red bell pepper, broccoli, and spinach, tossed with stir-fried noodles and coated in a savory vegan chow mein sauce that's lightly sweet, tangy, and irresistible.

Everything comes together in one large skillet, cooks in just a few minutes, and still tastes like a special meal. It's perfect for busy weeknights, but hearty enough to serve as a family-friendly dinner or as part of a vegan Asian-inspired feast, accompanied by my Sweet potato Spring Rolls or crispy Tofu Wontons.

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Ingredients To Make Vegan Chow Mein Noodles: 

Vegetables & Noodles:

• Organic Spinach Blend: This mix adds vibrant color, nutrients, and a fresh, slightly sweet flavor. It wilts quickly in just a couple of minutes, making it perfect for a fast veggie chow mein.
• Precooked Stir-Fry Noodles: Using precooked noodles makes this recipe an easy option for weeknight dinners. They absorb the savory sauce perfectly while staying al dente. 
• Red Bell Pepper: Thin slices add crunch, sweetness, and vibrant color, pairing perfectly with snap peas and the other vegetables.
• Onion: Thinly sliced onions provide an aromatic sweetness that forms the base of the stir-fry. Cooking over medium heat brings out natural flavors without losing texture.
• Broccoli Florets: Bite-sized broccoli adds a crisp texture and nutrients in a delicious way.
• Snap Peas: Tender, crunchy peas cook quickly and add color, protein, and a fresh flavor to the dish.
• Bean Sprouts: Light and crisp, they add a signature texture to the chow mein, completing the dish as a true vegetable chow mein recipe.
• Garlic Cloves: Minced garlic infuses the dish with savory, aromatic flavor that's essential for an authentic Chinese food taste.

Sauce Ingredients:

• Toasted Sesame Oil: Provides a rich, nutty flavor that elevates the sauce and binds the vegetables and noodles together.
• Soy Sauce (or Tamari): The foundation of the vegan chow mein sauce, delivering umami depth and enhancing the flavors of everything.
• Rice Wine Vinegar: Adds a bright, tangy note that balances the savory sauce and complements the sweetness of the vegetables.
• Agave Nectar or Maple Syrup: A touch of natural sweetness creates a well-rounded, delicious sauce that clings to every strand of noodle.
• Coconut Aminos: A slightly sweeter, lower-sodium alternative to soy sauce that keeps the dish vegan-friendly and flavorful. I also use it in my Vegan Coconut Chickpea Curry.
• Cornstarch: Thickens the sauce so it adheres to the noodles and vegetables, giving it a glossy, restaurant-quality finish.

Optional Garnishes:

• Green Onions or Spring Onion: Adds freshness and a subtle bite to top the dish.
• Sesame Seeds: A sprinkle adds texture and a subtle nutty flavor.
• Red Pepper Flakes: For a hint of heat, these are optional but give a nice finishing touch.

See the recipe card for quantities.

How To Make It: 

This vegan chow mein recipe comes together quickly for a delicious, veggie-packed dinner. Let me show you how.

1. Make the Sauce: In a small bowl, combine soy sauce, rice wine vinegar, maple syrup or agave, coconut aminos, and corn starch. Set aside while you cook the vegetables and noodles.
2. Sauté the Aromatics: Heat toasted sesame oil in a large skillet or large nonstick skillet over medium heat. Add minced garlic and thinly sliced onion, and sauté until fragrant.
3. Cook the Vegetables: Add red bell pepper, broccoli florets, and snap peas to the pan. Stir-fry over medium-high heat until tender-crisp. Toss in the organic spinach blend and cook until just wilted.
4. Add Noodles & Sauce: Add precooked stir-fry noodles to the skillet along with the reserved homemade stir-fry sauce. Toss everything together to coat evenly. Cook until noodles are heated through, the sauce is thickened, and everything is well combined.
5. Finish & Serve: Stir in bean sprouts. Serve hot in bowls and optionally top with green onions, sesame seeds, and a pinch of red pepper flakes. 

Top Tips: 

Here are a few of my tips to help you save time and get the best veggie chow mein from the start.

• Save Time: Prep all your fresh vegetables and measure out the sauce ingredients ahead of time for quick assembly.
• Crisp Veggies: Cook snap peas, broccoli florets, and bell peppers over medium-high heat to keep them tender-crisp rather than soft.
• Flavor Boost: Finish with bean sprouts, green onions, and a sprinkle of sesame seeds for extra freshness, texture, and authenticity.
• Spice Level: Add red pepper flakes or thin slices of fresh red pepper to taste for a hint of heat.

Variations And Substitutions: 

• Noodles: Swap precooked stir-fry noodles for lo mein noodles (eggless version), ramen noodles, rice noodles for a different texture. Follow package directions for cooking times.
• Protein Boost: Add crispy tofu for extra protein or to make this vegan recipe more filling.
• Vegetable Swaps: Consider incorporating bok choy (especially if you have leftovers from my Vegan Reishi Pho), baby corn, shiitake mushrooms, or green beans as alternatives to or in addition to the existing vegetables for variety.

Storage: 

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat in a large skillet over medium heat, adding a splash of water or a drizzle of olive oil to revive the crispy noodles and vegetables.
• Avoid covering while still warm to prevent the stir-fried noodles from becoming soggy.

Equipment Needed: 

• Large Skillet: A large pan or large nonstick skillet works best for stir-frying all the vegetables and noodles evenly.
• Small Bowl & Whisk: To combine the sauce ingredients before adding to the noodles.
• Knife & Cutting Board: For chopping the veggies.
• Measuring Cups & Spoons: To measure soy sauce, maple syrup, rice wine vinegar, and other sauce ingredients accurately.
• Spatula or Tongs: To toss the stir-fried noodles and vegetables while cooking.

Recipe FAQs: 

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If you try this Vegan Chow Mein Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!

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