Vegetable Chowmein is the ultimate comfort food with a twist of culinary adventure. Inspired by street food from across Asia, this dish features stir-fried noodles loaded with fresh veggies and a savory sauce. The noodles, perfectly coated in a flavorful sauce, take you on a journey from the vibrant streets of China to the bustling markets of Thailand. It’s quick, satisfying, and guarantees a taste of the world right in your own kitchen.
Pairing it with a Whiskey And Coke Cocktail or a Witches’ Brew takes this meal to a whole new level. The drink adds a bold kick that complements the dish’s balance of salty and savory flavors. It’s the kind of pairing you’ll discover after a few culinary adventures and start to crave regularly. Whether it’s a cozy night in or a gathering with friends, this dish brings out the fun, adventurous side of food pairing.
Cooking Vegetable Chowmein is a chance to get creative. I’ve experimented with everything from adding tofu for extra protein to tossing in a handful of cilantro for an unexpected pop of freshness. The beauty of this dish is in its versatility—you can use whatever veggies you have on hand and still enjoy the same bold, comforting flavors. It’s perfect for those who want to explore global flavors with ingredients that are easy to find.
Flavor Bomb Alert!
- The first time I made this, I was blown away by how simple it was to recreate street-style chowmein at home. It tastes just as satisfying as a dish you’d find in a bustling market.
- I love using a mix of bell peppers, carrots, and bok choy because they bring the right balance of crunch and flavor. It’s like a bite of freshness in every mouthful.
- I’ve made this dish multiple times and found that adding a bit of chili oil really takes it up a notch. It brings just the right amount of heat to the dish without overwhelming it.
- It fits perfectly into my weeknight routine because it’s quick to make and can easily be customized based on what I have in the fridge. Plus, it’s great for meal prep!
- Tastes great paired with a Whiskey And Coke Cocktail or a Witches’ Brew—it’s a combo that I didn’t expect to work so well, but now I can’t imagine one without the other.
Vegetable Chowmein Recipe
Equipment
- Wok or large skillet
- Large pot for boiling noodles
- Mandoline slicer
- Food processor
- Tongs
- Strainer
Ingredients
- 1½ tsp ginger finely chopped
- 2½ tbsp soy sauce
- 1½ cups green cabbage thinly sliced using a mandoline slicer
- 1 medium green pepper thinly sliced using a mandoline slicer
- 300 g noodles I used chings brand hakka noodles
- 5 large garlic cloves finely chopped
- 1 medium red pepper thinly sliced using a mandoline slicer
- 1 medium red onion thinly sliced using a mandoline slicer
- 2½ tbsp oil divided, I used avocado oil
- 1 large carrot or 2 medium, thinly sliced using a mandoline slicer
- 2 green chilies finely chopped
- 1 tsp green chili sauce
- 1 tbsp white vinegar
- 1 tsp sugar
- 1 tsp red chili sauce or any hot sauce
- 1 tbsp tomato ketchup
Instructions
- Before cooking, prep all ingredients by slicing the vegetables with a mandoline and finely chopping ginger, garlic, and green chilies in a food processor.
- Bring a pot of water to a boil, add the noodles, and cook them as per the package instructions.
- Drain, rinse under running water, and toss with oil to prevent sticking.
- Heat a wok on medium-high and add 1½ tablespoons of oil.
- Once hot, sauté chopped ginger, garlic, and chilies for a minute, being careful not to burn them.
- Stir in sliced onions and cook for another minute.
- Add carrots, green peppers, red peppers, and cabbage, stir-frying on high heat for two minutes to maintain crunch.
- Add boiled noodles along with soy sauce, white vinegar, tomato ketchup, red chili sauce, green chili sauce, sugar, white pepper, black pepper, and salt.
- Toss everything using tongs until the noodles are evenly coated, cooking for about two minutes on lower heat if needed.
- Garnish with spring onions.
- Your vegetable chow mein is ready.
Notes
- Use high heat for the best stir-fry texture – it helps prevent the vegetables from turning soggy.
- Don’t overcook the noodles – slightly undercooking them prevents them from becoming mushy when stir-fried.
- Toss the noodles continuously while adding sauces to ensure even coating and prevent clumping.
| Nutrition | Value |
| Calories | 424kcal |
| Carbohydrates | 71g |
| Fibre | 6g |
| Fat | 10g |
| Protein | 13g |
Tips To Ease Your Job!
- Prepare the Sponge in Advance – Bake the sponge the day before and store it in an airtight container. This saves time and ensures it’s completely cool when you’re ready to assemble the trifle.
- Use Store-Bought Custard – If you’re short on time, grab some pre-made vegan custard to save effort while still achieving a delicious result.
- Make It Gluten-Free – Swap the sponge for a gluten-free version to accommodate dietary preferences without sacrificing flavor.
- Layering Made Easy – Instead of worrying about perfect layers, just gently spoon and spread each layer with a spatula for a more relaxed, rustic look.
- Prep the Berries the Night Before – Thaw the berries overnight in the fridge to save time and prevent excess moisture when layering.
