Vegetarian Chow Mein Recipe

Cook the noodles

Bring a large pot of water to a rolling boil. Add the dried egg noodles and cook 1–2 minutes less than package instructions for slightly underdone (they will finish in the wok). Drain and rinse briefly under warm water to separate strands. Toss with 1 tsp neutral oil to prevent sticking and set aside.

Prepare the sauce

In a small bowl whisk together vegetable broth, soy sauce, dark soy sauce, vegetarian oyster or hoisin, sesame oil, and cornstarch dissolved in the 15 ml water. Set the sauce aside so cornstarch can hydrate.

Prep all vegetables and chosen add-ins so they are ready to go: shred cabbage, julienne carrots, thinly slice onion and bell pepper, rinse and drain bean sprouts, slice mushrooms (if using), measure cheeses and any cooked proteins. If using raw add-ins that need cooking (mushrooms or bacon/tempeh), have them pre-cooked or be prepared to briefly sear in the wok first. Choose up to three add-ins free; if using more, note extra charge.

If using optional meats or vegetarian bacon: heat 1 tsp oil in a small skillet and sear the add-in until warmed and lightly browned (about 2–3 minutes). Remove and keep warm to add back in at the end.

Heat a large wok or wide skillet over high heat until very hot (a drop of water should sizzle). Add 2 tbs neutral oil and swirl to coat.

Add minced garlic and grated ginger and stir-fry 10–15 seconds until fragrant, taking care not to burn.

Add sliced onion and bell pepper and stir-fry 1 minute until they begin to soften. Add carrots and shredded cabbage and continue stir-frying 1–2 minutes until cabbage begins to wilt but still has some crunch.

Add the cooked/precooked mushrooms or other chosen add-ins now and toss for 30–45 seconds to combine and warm through. Add bean sprouts and green onions, reserving a small pinch of green onions for garnish.

Push the vegetables up the sides of the wok to create a space in the center. Add the cooked noodles to the center, drizzle the prepared sauce evenly over the noodles and vegetables, then toss everything together with tongs or two spatulas. Stir-fry vigorously 1–2 minutes so sauce thickens and coats noodles. If sauce is too thick, add up to 2 tbs vegetable broth or water to loosen.

Taste and season with salt and black pepper as needed. Add any pre-cooked proteins or cheeses (cheddar or monterey jack) now and toss for 15–30 seconds just until cheese softens and melds (if using cheese, expect a different, creamier texture).

Turn off heat. Transfer chow mein to a serving platter or plates. Garnish with reserved green onions and an additional drizzle of sesame oil if desired.