Vegan Chow Mein Noodles Recipe

Chow mein, a popular Chinese dish that consists of delicious, stir-fried noodles and a variety of vegetables is a staple in Chinese cuisine and for good reason — the crispy, and vibrant veggies paired with noodles and tangy sauce are bursting with freshness and flavor. The noodles used in chow mein are typically wheat based, providing a slightly chewy texture. They cook in just a few minutes and pairing them with stir fry vegetables that only cook for a short time, make this a quick, weeknight dinner option. 

Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "I love a good stir fry and make this type of meal at least once a week. I love to incorporate lots of produce in my diet and favor a quick dinner so this is right up my alley." This vegan version uses hoisin sauce instead of oyster sauce which adds a sweet tang to the dish that is delicious. If you want to add some protein this 5-spice fried tofu is a nice addition, and of course if you don't eat vegan, you can add any type of meat or seafood.

To make this recipe, there are a couple of items you may need to visit an Asian grocery store for — the chow mein noodles and the Shaoxing wine. "If you'd rather make a substitution for these you can use rice noodles and Mirin, both of which should be easier to find," Hahn shares. We'll need quite a few items from the produce department, shallot, garlic, red pepper, carrots, broccoli, cabbage, scallions, and bean sprouts. Beyond that, just some ingredients for our sauce — soy sauce, hoisin sauce, coconut or brown sugar, sesame oil, and sriracha. Our final touch to this dish will be the toasted cashews and for this, we'll need the raw and unsalted type.

To start out, go ahead and cook the chow mein noodles according to package instructions and drain when the cooking time is done. While that is happening pull out a large cutting board and dice the shallot and garlic. Slice the red pepper, carrots, and green cabbage and chop the scallions and the broccoli.

Now it's time to make our delicious sauce. Using a small bowl, combine the soy sauce, hoisin sauce, Shaoxing wine, sugar, sesame oil, and sriracha. "I like using a small whisk to combine these ingredients, so they get fully blended," Hahn remarks. "I also love making sauces that don't require a food processor," Hahn goes on to say. To toast up the cashews, just put them in a small frying pan and bring the heat to medium. Stay close by and cook for about 3 to 5 minutes. "There is enough oil in the nuts that is released when you start toasting them so no need to add oil to the pan," Hahn explains.

Ok, all of the heavy lifting is done so we can move into the final phase of this easy recipe. Add the oil to a large frying pan and bring the heat to medium high. When the pan is hot, add the shallots and garlic and cook for 3 minutes. Then add the red pepper, carrots, broccoli, and bean sprouts and cook for another 5 minutes. Pour the sauce in, add the noodles, and voila, this dish is done. Top with scallions and the toasted cashews and serve. "Sometimes I add tofu or tempeh to this dish and sometimes I prefer it as is," Hahn shares. If you're feeling extra fancy, sprinkle on some toasted sesame seeds. Hahn tells us this dish will last in the fridge for several days if kept in an airtight container.