Vegan Chow Mein

This is a Cantonese-style chow mein, served on a bed of crispy fried noodles. Traditionally, one would use egg noodles, but here I’ve replaced that with thin rice noodles, to keep it vegan! As usual, not exactly authentic, but not too far off either.

Prep Time: ~45 minutes
Serves: 4-6

Ingredients:

  • 1 tbsp garlic, peeled and minced.
  • 1 tbsp ginger, peeled and minced.
  • 1 tsp crushed chili peppers.
  • 2 tsp vegetable oil.
  • 2 carrots, peeled and thinly sliced.
  • 1 small head broccoli, cut into small florets.
  • 1 large handful snow peas, washed, with the ends trimmed off.
  • 2 bunches baby bok choy (or a small handful of cabbage), cut into thin strips, leaves separate from the stems.
  • 1 small handful water chestnuts, sliced if desired.
  • small handful green onions, finely sliced.
  • 3 tbsp vegan oyster sauce – this can be bought at some supermarkets, or if you’re feeling adventurous, make it yourself! Here is a pretty good recipe with ingredients that are pretty easy to get ahold of.
  • 1 tsp soy sauce.
  • 1 tsp sugar.
  • pinch of white pepper.
  • splash of water.
  • thin rice noodles (such as vermicelli).

Cooking Instructions:

Place a large frying pan or wok over medium heat with some vegetable oil in the bottom. When hot, toss in the ginger, garlic, and crushed chilis. Fry those for a few minutes, stirring often, until they become fragrant.

Next, add in the carrots and the broccoli, and cook until they begin to soften slightly. Add in the peas and bok choy stems, fry for a minute, then the bok choy leaves, water chestnuts, and green onions. Fry everything for a minute or two, then add in the oyster sauce, soy sauce, sugar, pepper, and water. Stir to coat, then reduce the heat slightly until your noodles are ready.

Heat up another frying pan on medium-high heat with a splash of oil in it to fry off the noodles (you don’t have to fry them, but it makes the dish so much better!) Boil the noodles until just cooked, then drain them and splash them with a bit of cold water to prevent them from going soggy. Toss them in the frying pan and stir them often, cooking until they begin to go nice and crispy.

Scoop some noodles into a bowl, then top with the vegetables, and enjoy!

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s