Loaded with vegetables and tons of flavor, this Vegetable Chow Mein is just like take-out but much healthier! Ready in under 20 minutes, this is a perfect quick and easy stir-fry recipe for busy weeknights, and a great way to clear out the fridge.

Vegetable chow mein in a wok being picked up by a pair of tongs.

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    Kelley Simmons Kelley’s Tips

    Before You Get Started

    • Make Sure the Wok is Hot! Stir-fries work best over high heat. You want the vegetables to still be a little crunchy, but have some color on the outside when the vegetable chow mein is ready.
    • Use whatever vegetables you have on hand! This is a great clean out the fridge meal! I usually use whatever veggies I have on hand. You can add celery, onion, zucchini, tomatoes or even snap peas!
    • Add in Protein. Tofu, chicken, beef, pork, shrimp, scrambled eggs and fish all work really well in this vegetable chow mein recipe and make it super filling. Cook the protein before adding the vegetables apart from the shrimp. It can be tossed in 5 minutes before you’ve finished cooking.
    Kelley

    Ingredients

    • Noodles – Chow mein noodles are cooked and added to this recipe. Chow mein-style noodles tend to be thin compared to lo mein which are flat and wide.
    • Oil – You can use olive oil or sesame oil to add a deliciously nutty aroma. There is sesame oil in the sauce as well!
    • Vegetables – This time I stir-fried onion, carrot, yellow bell pepper, bok choy, and mushrooms. You can use whatever vegetables you have on hand – even frozen veggies will work in vegetable chow mein! This is a great way to clean out the fridge. I’ll include a list below of my favorite stir-fry vegetables.
    • Onion, ginger, and garlic – These 3 ingredients go into every stir fry I make! They are a must because they add a ton of flavor!

    Chow Mein Sauce

    • Soy sauce –I like to use low sodium soy sauce as regular soy sauce is super salty, however, regular is perfectly fine to use in this recipe too!
    • Oyster sauce – The oyster sauce is sweet, salty, and tangy. If you need a substitute for oyster sauce, hoisin sauce is my go-to, or in a pinch, you could add more soy sauce and a little extra sugar to taste.
    • Sugar – Simple brown sugar adds sweetness and balance to this vegetable chow mein recipe. Feel free to add honey instead!
    • Sesame oil – Sesame oil is a rich, nutty oil used in many Chinese recipes. I love it! You can find it in the international aisle at the grocery store.
    • Rice wine vinegar – To add a little acid, I mix in some rice wine vinegar. Mirin can be substituted, or even a dry sherry is perfect!

    How to make Vegetable Chow Mein

    1. Cook the Noodles: Begin by cooking the noodles according to the directions on the packaging, and then place them in a strainer to get rid of all of the excess water.
    2. Stir Fry the Veggies: Next, heat the oil in a skillet or wok over high heat and add in the onions, carrots, and bell peppers. Stir fry the vegetables for about 3 minutes, until they begin to get some color on them.
    Chow mein noodles drained in a colaneder.
    Veggies stir frying in a pan.
    1. Add in Bok Choy, Ginger, and Garlic. Stir fry until the bok choy begins to wilt. The garlic and ginger will start to smell deliciously fragrant!
    2. Add in the Mushrooms and stir fry them until they are just tender.
    Veggies stir frying in a pan.
    Mushrooms added to the veggies in the pan.
    1. Stir Fry the Noodles and Sauce: To finish off the vegetable chow mein recipe, stir fry the chow mein noodles and the sauce with the vegetables until everything is mixed well together.
    2. Serve immediately with green onions and sesame seeds for garnish, if desired.
    Add the noodles and chow mein sauce to the vegetables in a stainless steel skillet with tongs.

    Chow Mein Sauce

    1. Whisk together soy sauce, oyster sauce, sesame oil, light brown sugar and rice wine vinegar in a small bowl. Set aside.
    Chow mein sauce in a white bowl with a stainless steel whisk.

    Serve this Vegetable Chow Mein with my Beef Fried Rice!

    Stir Fry Vegetable Ideas

    • Baby corn
    • Bean sprouts
    • Bell peppers (any colour, I like red, yellow and orange the best)
    • Bok choy
    • Broccoli
    • Cauliflower
    • Cabbage
    • Celery
    • Kale
    • Mushrooms
    • Snow peas
    • Sugar snap peas
    • Water chestnuts
    • Zucchini
    Vegetable chow mein in a bowl with a pair of chopsticks, and another bowl in the background.

    Frequently Asked Questions

    How do you store and reheat leftover chow mein?

    • Store vegetable chow mein in an airtight container in the fridge for up to 4 days.
    • Reheat it in a wok on the stove by stir-frying it until it is heated through, or you can microwave it. You may need to add a little water if the noodles have absorbed all of the sauce.

    How do I make this chow mein recipe vegan or vegetarian?

    To make this chow mein recipe vegan, substitute the oyster sauce for hoisin sauce. You could also substitute it for a little more soy sauce, but be sure to add some sugar or honey as well, as the oyster sauce is a little sweet.

    Can I add protein to this recipe?

    Yes! Try my chicken chow Mein recipe if you want extra protein. You can also add in tofu, asian grilled chicken, beef, pork, shrimp, or fish. I cook the protein before adding in the vegetables apart from the shrimp! You can add the shrimp in towards the end, right before adding in the noodles.

    Is vegetable chow mein healthy?

    It really is! It’s packed full of fresh vegetables that get stir-fried quickly. The veggies retain a lot of their nutrition as they aren’t cooked very long. Also, some of the key ingredients: garlic, ginger, and onion, are known for being extremely healthy and good for you!

    Vegetable chow mein in a wok being picked up by a pair of tongs.

    More Stir-Fry Recipes to Try

    Recipe

    Vegetable Chow Mein

    5 from 2 votes
    Loaded with vegetables and tons of flavor, this Vegetable Chow Mein is just like take-out but much healthier! Ready in just minutes, this is a perfect quick and easy stir-fry recipe for busy weeknights, and a great way to clear out the fridge.
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Serves 4
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      Ingredients 

      • 8 ounces chow mein noodles
      • 2 tbsp oil
      • 1 small red onion, sliced
      • 1 medium yellow bell pepper, sliced
      • 1 cup carrots, thinly sliced
      • 3 heads bok choy, cut into quarters
      • 2 tsp ginger, minced
      • 4 cloves garlic, minced
      • 8 ounces mushrooms, sliced
      • green onions for serving, if desired
      • sesame seeds for serving, if desired

      Chow Mein Sauce

      Instructions

      • Cook the chow mein noodles according to the package instructions.
      • Heat oil in a large skillet or wok over high heat. Add in onions, bell peppers and carrots. Saute for about 3 minutes stirring constantly or until the vegetables start to get some color on them.
      • Add in bok choy, ginger and garlic. Cook for another 2 minutes or until the bok choy starts to wilt.
      • Add in mushrooms and cook for another minute or until the vegetables are tender.
      • Stir in the cooked noodles and chow mein sauce and toss to coat the noodles and vegetables in the sauce.
        Serve immediately with green onions and sesame seeds for garnish, if desired.

      Chow Mein Sauce

      • Whisk together soy sauce, oyster sauce, sesame oil, light brown sugar and rice wine vinegar in a small bowl. Set aside.

      Nutrition Information

      Calories: 442kcalCarbohydrates: 69gProtein: 22gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 1758mgPotassium: 2069mgFiber: 12gSugar: 15gVitamin A: 33555IUVitamin C: 344mgCalcium: 701mgIron: 8mg

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