Vegetarian Chow Mein with Vegetables

Total time30 min

Prep time15 min

Cook time15 min

This stir-fry piles crisp-edged noodles with a colorful tangle of vegetables — julienned carrots, shredded napa cabbage, crunchy bean sprouts, and sweet onion — all tossed together in a savory, umami-rich sauce built on soy sauce, a splash of Shaoxing wine, and a touch of sugar and white pepper. The noodles get their signature char by searing undisturbed in a screaming-hot wok before joining the vegetables, so every bite has that contrast of crispy strands against tender-crisp produce. Garlic and ginger bloom in hot oil at the start, giving the whole dish an aromatic backbone, while a scatter of green onions and toasted sesame seeds finishes things off with freshness and crunch. It's a fast, weeknight-friendly noodle dish that comes together in one pan and delivers real takeout-style flavor at home. This version is a satisfying pick for anyone eating vegetarian, since the vegetables and noodles do all the heavy lifting here. Serve it straight from the wok while the noodles are still sizzling for the best texture.

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Ingredients

4 servings

For the noodles

12 oz fresh or dried chow mein noodles
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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 oil 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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