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This Easy homemade Chinese Vegetable chow Mein is delicious and quick to make. A simple dish packed with veggies, low in calorie and perfect for a busy weeknight dinner. It is a great meatless Monday recipe for when you want to enjoy your favourite take out recipes without all the guilt.
Let me show you how to make it in easy steps and don’t forget to watch the video recipe as well. Watch how to make it in the recipe card below.
Easy Vegetable chow Mein recipe
We love and enjoy eating vegetable chow Mein especially on fakeaway nights as a side dish to our favourite dishes salt and pepper chicken and special fried rice (recipe coming soon)
This is an extremely easy and quick low carb recipe that takes less than 15 minutes to make. It is very forgiving with the types of veggies you can add to bulk it up. You may also add chicken to your chow Mein, I just prefer it with vegetables and have a side of chicken.
If you own an instant pot, you want to try this instant pot ramen noodles recipe. It takes zero minutes and has similar ingredients with today’s recipe.
This recipe would make you ditch your takeout. You would love this homemade version, below is what my recipe is made of.
What’s in my vegetable chow mein
Chow mein noodles, substitute for egg noodles or ramen noodles
Salt and freshly ground pepper
Pinch of white pepper
Red bell pepper and yellow bell pepper
Chow Mein sauce
There is no chow Mein without chow Mein sauce, below is my go-to sauce as I like to keep it simple
Light soy sauce
Dark soy sauce
Sesame oil: you only need a little bit of this as sesame oil is used just to flavour a dish if used in moderation but too much of it may ruin your dish.
Sugar: I love to use brown sugar but you can use granulated sugar
Rice wine vinegar
You may also add the following to the sauce and adjust to taste
Other vegetables to add
How to make vegetable chow Mein
this super easy recipe is in 3 steps, cook the noodle according to packet instruction, stir fry the vegetables in a wok or skillet and toss the cooked noodles into it. Viola all done
Cook the noodles according to instructions, add about ½ teaspoon of oil while cooking as that would stop it from sticking while you make the stir fry. Drain and set aside
Make the chow Mein sauce and set aside
Place a wok on medium high heat, add oil and heat until hot. Add the chopped garlic and stir in the oil for about 10 seconds, working as fast as you can so it doesn’t burn.
Then add sugar snap peas and cook for a minute or two (the idea here is to cook the harder vegetables first)
Add the chopped bell peppers and stir fry for another 1 minute, then go on to add the chopped green peppers, broccoli and chillies, season with salt and pepper and stir fry for another 2 minutes.
Then add the drained cooked noodles, stir into the vegetable to combine. Lastly pour the chow mein sauce over the noodles and stir well to combine.
Take it off the heat and serve immediately . Enjoy
What is the difference between Chow Mein noodles and Lo Mein noodles?
Both noodles uses similar ingredients as they are both egg noodles. The only difference is that chow mein is made with thinner noodles and fried while Lo mein is boiled and soft
Prep the veggies before you start cooking as you have to work quickly once you start stir frying.
Make the chow Mein sauce and set aside but give it a good mix before adding it to the noodles.
How to store
This recipe stores well in the fridge and the leftover taste better too. If you would be making this recipe ahead or storing for later, make sure it cools completely before storing away in the fridge.
Also, add more sauce, you can add about 3 tablespoons of water to the chow mein sauce so that the noodles doesn’t dry out while reheating it.
Other recipe on the blog you would love
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Vegetable Chow Mein Recipe
- wok or skillet
- 250 g Chow mein noodles substitute for egg noodles or ramen noodles
- 1 Red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 2 tablespoons vegetable oil
- 2 big garlic cloves chopped
- Salt and freshly ground pepper
Chow Mein sauce
- 1 tablespoon dark soy sauce
- 2 tablespoon light soy sauce
- ½ tablespoon sesame oil
- 2 teaspoon brown sugar: I love to use brown sugar but you can use granulated sugar
- 1 tablespoon rice wine vinegar
- Cook the noodles according to instructions, add about ½ teaspoon of oil while cooking as that would stop it from sticking while you make the stir fry. Drain and set aside
- Make the chow Mein sauce and set aside (mix all into a bowl)
- Place a wok on medium-high heat, add oil and heat until hot. Add the chopped garlic and stir in the oil for about 10 seconds, working as fast as you can so it doesn’t burn.
- Add sugar snap peas and cook for a minute or two (the idea here is to cook the harder vegetables first)
- Add the chopped bell peppers and stir fry for another 1 minute, then go on to add the chopped green peppers, broccoli and chillies, season with salt and pepper and stir fry for another 2 minutes.
- Then add the drained cooked noodles, stir into the vegetable to combine. Lastly, pour the chow mein sauce over the noodles and stir well to combine.
- Take it off the heat and serve immediately
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