Vegan Chow Mein with Vegetables

Total time30 min

Prep time15 min

Cook time15 min

4.8

(26)

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Ingredients

4 servings

For the noodles

12 oz fresh or dried chow mein noodles
1 tsp sesame oil

For the sauce

3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp shaoxing wine or dry sherry
1 tsp sesame oil
1 tsp sugar
½ tsp white pepper

For the stir-fry

2 tbsp neutral oil (such as vegetable or canola oil), divided
3 cloves garlic, minced
1 tsp fresh ginger, minced
1 medium yellow onion, thinly sliced
2 medium carrots, julienned or thinly sliced on the diagonal
2 cups napa cabbage, thinly shredded
1 cup bean sprouts
3 stalks green onions, cut into 1-inch pieces

For serving

1 tbsp toasted sesame seeds (optional)

Instructions

1
Cook the noodles in a large pot of boiling salted water according to package directions until just tender but still slightly firm, about 2–3 minutes for fresh or 4–5 minutes for dried. Drain in a colander, rinse briefly under cold water, and toss with 1 tsp sesame oil to prevent sticking. Set aside.
2
In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, and white pepper until the sugar dissolves. Set the sauce aside.

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