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This vegan chow mein recipe is gluten free, satisfying, quick, and also so easy to make! In addition, it's made with a delicious chow mein sauce and customizable with veggies.
This Asian inspired vegetable chow mein recipe is so much better than take-out and you also know what's in it! Many restaurants don't use quality ingredients and use a lot of oil and salt.
When you make this dish at home, you can control the ingredients. This recipe is not traditional or authentic by any means but it's full of delicious flavors.
I love making noodles for weeknight dinners so I usually go for vegan satay noodles, lo mein, vegan curry ramen, garlic sesame noodles, vegan noodle bowl, vegan teriyaki noodles or Pad Thai. But this vegetarian chow mein is another favorite with healthy veggies just like my vegan lettuce wraps!
Before we jump into the recipe, let's talk about how you can customize it and learn some tips.
Are chow mein noodles vegan?
Some are and some aren't so you will need to look specifically for a vegan kind and they are usually not gluten free. I prefer just using gluten free capellini pasta instead because I can easily find it at my local grocery store.
How to make Vegan Chow Mein
As I mentioned, to keep this dish vegan, gluten free and accessible, I use this gluten free capellini pasta. You can also use vegan chow mein noodles, ramen, or rice noodles instead.
You can customize and use whatever vegetables you want but I used green onions, cabbage, celery, and snow peas. You can also use broccoli, bell peppers, or bok choy if you prefer. Celery makes a difference in taste and texture so I don't recommend omitting it!
Chow Mein Sauce
This homemade sauce is so easy and quick to make. It has tamari, maple syrup, Sriracha, apple cider vinegar, ginger, garlic, and arrowroot/corn starch.
Toasted Sesame Oil & Sesame Seeds (for garnish)
Toasted sesame oil has much more flavor so I highly recommend it instead of regular sesame oil. I also like adding sesame seeds before serving.
How to make it
- We will start by cooking the noodles according to the package instructions without overcooking and then drain well.
- While the noodles are cooking, you can make the sauce by adding the sauce ingredients into a medium bowl, mix well, and set aside.
- Next, in a large pan or skillet over medium heat, add the toasted sesame oil. When the oil is hot, add the green onions and then cook for a couple of minutes. Now, you can add the snow peas, cabbage, and celery, cook for another couple of minutes until the cabbage is softened.
- Next, add the sauce into the pan, cook for a couple of minutes so it thickens. And then add the cooked noodles into the pan, mix really well and cook for another minute. Serve and garnish with sesame seeds.
Tips & Variations
- Always adjust to taste, add salt or more tamari if needed.
- You can always add vegetarian oyster sauce to the sauce to make it more flavorful.
- Feel free to change up the vegetables but keep the proportions the same.
- You can also add baked tofu for more protein and texture.
- If you don't want to make it spicy, you can omit Sriracha.
- Celery makes a difference in taste and texture so I don't recommend omitting it.
Frequently Asked Questions
You can but I prefer capellini because they are thinner and similar to chow mein noodles.
Yes, you can use coconut aminos instead of tamari. It may change the taste a bit but it will work.
Toasted sesame oil gives this dish so much flavor so I don't recommend omitting it but you can test it if you like.
How to store it
Leftovers will keep in the refrigerator in a covered air-tight container for up to 3 to 4 days. The texture of the noodles will change so keep that in mind.
This homemade vegan chow mein recipe is very easy and versatile. It is also:
- Gluten free & Quick
- Better than any take-out
- Made with customizable veggies
- Also so delicious!
More Asian inspired plant based recipes to try
- VEGAN SUSHI BOWL
- SPRING ROLLS WITH PEANUT SAUCE (VEGAN & FRESH)
- THAI RED CURRY RECIPE ( VEGAN & EASY )
- ORANGE CAULIFLOWER
- VEGAN SESAME CHICKEN (STICKY SESAME CAULIFLOWER)
- SWEET POTATO SUSHI ROLL
- VEGAN POKE BOWL
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This vegan chow mein recipe is gluten free, satisfying, quick and so easy to make! It's made with a delicious chow mein sauce and customizable with veggies.
- 10 to 12 ounces gluten free capellini noodles (sub for vegan chow mein noodles, ramen, or rice noodles)
- 2 tablespoons toasted sesame oil
- 3 cups green cabbage (sliced)
- 3 green onions (sliced)
- 1 and ½ cup of snow peas
- 2 stalks of celery (very thinly sliced)
- 1 tablespoon sesame seeds for garnish
Chow Mein Sauce
- ⅓ cup tamari (sub for low sodium soy sauce if not gluten free)
- 2 teaspoons corn starch or arrowroot
- 2 teaspoons fresh ginger (minced)
- 3 cloves garlic (minced)
- ¼ cup water
- 2 tablespoons maple syrup
- 1 tablespoon Sriracha
- 1 tablespoon apple cider vinegar
- Start by cooking the noodles according to package instructions without overcooking and drain well.
- While the noodles are cooking, make the sauce by adding the sauce ingredients (tamari, corn starch, ginger, garlic, water, maple syrup, Sriracha, apple cider vinegar) to a medium bowl, mix well, and set aside.
- In a large pan or skillet over medium heat, add the toasted sesame oil. When the oil is hot, add the green onions and cook for 2 minutes until soft. Add the snow peas, cabbage, and celery into the pan, cook for another 2 minutes until cabbage is softened.
- Add the sauce into the pan, cook for 2 minutes until it thickens. Add the cooked noodles into the pan, mix really well and cook for 1 more minute.
- Serve and garnish with sesame seeds.
Always adjust to taste, add salt or more tamari if needed.
You can add vegetarian oyster sauce to the sauce to make it more flavorful.
Feel free to change up the vegetables but keep the proportions the same.
Add baked tofu for more protein and texture.
If you don't want to make it spicy, omit Sriracha.
Celery makes a difference in taste and texture so I don't recommend omitting it.
- Serving Size: 4
- Calories: 418
- Sugar: 13.1g
- Sodium: 672.4mg
- Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 5g
- Protein: 4.4g
- Cholesterol: 0mg
Keywords: vegetarian chow mein, veggie chow mein, vegetable chow mein