Veg Chow Mein is a very tasty and popular stir-fried vegetable noodle dish from China. It’s also one of the most popular street foods in India and a lot of other countries.
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It’s strange but Veg Chow Mein is the first dish I cooked. I tried a few dishes before that too but mostly with the help of my mother. Even before I learned how to make tea or instant noodles I learned how to make veg chow mein.
It’s also the first and only dish that I ever made for my sweet nani (maternal grandmother) but unfortunately, I spoiled it completely that day by overcooking the noodles which led to very a mushy Chow Mein. However, she very sweetly finished the whole plate, lying that she loved it. I wish I could meet her soon and cook something good for her.
What is Chow Mein
Chow Mein is a Chinese stir-fried noodles dish that is made both with and without meat. Chow means stir-fried and Mein means noodles.
It’s very popular in India and a lot of other countries too, and most of them have a local version of this delicious noodle dish.
Which noodles to use
A lot of companies sell special Chow Mein noodles by that name only or some also sell just by the name chow. But, a lot of these noodles have egg in it. If you eat eggs, use those noodles or any other egg noodle, otherwise buy whichever type of noodle or ramen is available. Avoid using very thick noodles in this recipe. Even Hakka noodles can be used in it.
What goes in vegetable Chow Mein
The three main components of Veg Chow Mein are:
- Vegetables: The most commonly used vegetables in Chow Mein are cabbage, capsicum, carrots, spring onion. You can also use bean sprouts, French beans, tofu, mushrooms, or any other vegetable you like in stir-fried noodles
- Sauce/ condiments: The sauces generally added in Chow Mein are soy sauce, chili sauce, vinegar, and oyster sauce. In India, oyster sauce is not used in this stir-fried noodle dish and also since this is a vegan recipe, I have skipped that. I have added a small quantity of tomato ketchup, the way it’s done in Indo Chinese style noodles. You won’t be able to taste the ketchup but will add a nice rich sauce coating on noodles.
Recipe tips & tricks
- Don’t overcook the noodles, take them out of the boiling water 1-2 minutes before they are completely cooked. Rinse with cold water, apply oil, and keep aside till you stir fry the vegetables. Applying oil will help to prevent the noodle strands to stick with each other.
- Use a large wok or pan to stir fry the noodles.
- Stir fry the vegetables and noodles on high flame.
- Since the Chow Mein is cooked on high flame, keep all the vegetables, sauces, and noodles ready before you start the stir-frying step Even mix all the sauces, vinegar, and pepper in a bowl so that you can add them all in one go.
You don’t necessarily need anything else to eat along with veg chow mein as it’s already very filling and flavorful. However, if you are looking for some dishes that can’t be served along with veg chow mein then try the following recipes:
More veg noodles recipe
- Vegan Kung Pao Noodles with Charred Broccoli
- Easy Vegetable Teriyaki Noodles
- Easy Hot Peanut Butter Ramen noodles
- Quick stir-fried noodles with veggies and mushrooms
- Vegan Pad Thai
If you try any of my recipes then please don’t miss to share your feedback and rate the recipe in the comments section below.
Step by step photo instructions
Veg Chow Mein
- 275 grams noodles
- 2.5 cups cabbage shredded
- 1/2 cup carrots julienned
- 1/2 cup capsicum julienned
- 1/4 cup spring onion finely chopped, keep white and green part separately
- 1 cup onion thinly sliced
- 5-6 garlic cloves finely chopped
- 1-2 green chilies thinly sliced, optional
- 3 tbsp soy sauce
- 2 tbsp green chili sauce adjust as per taste
- 2 tbsp tomato ketchup
- 1 tbsp white vinegar
- 1/2 teaspoon black pepper powder
- Salt as per taste
- 2 tbsp cooking oil keep one additional spoon of oil to coat the noodles after rinsing
- Boil the noodles as per instructions given on the packet. Rinse with cold water, apply some oil to avoid sticking and keep aside.
- In a bowl mix all the sauces, vinegar, pepper, and salt. Keep aside
- Heat oil in a large wok or pan. Add garlic, saute for a few seconds till they become fragrant.
- Add the sliced onion and stir fry till it becomes translucent and then add all the remaining vegetables and white portion of spring onion. Stir fry for around 2-3 minutes or till vegetables are cooked but crunchy.
- Add the sauce mixture, mix and stir fry for a few seconds before adding the noodles. Stir fry for another 2 minutes, tossing continuously till everything gets mixed nicely.
- Garnish with the green part of spring onions and serve hot.
- Don’t overcook the noodles, take them out of the boiling water 1-2 minutes before they are completely cooked. Rinse with cold water, apply oil, and keep aside till you stir fry the vegetables. Applying oil will help to prevent the noodle strands to stick to each other.
- Always use a large utensil to make chow mein.
- Stir fry the vegetables and noodles on a high flame so that they remain crunchy.
- Chow mein is cooked on a high flame so keep everything ready before you start making it. Chop the vegetables, boil noodles, and mix sauces with vinegar and pepper in a bowl. Once you start the stir-frying process everything will get cooked within a few minutes.