Veggie Chow Mein | Cheap Plant-Based Meal
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
486 kcal
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Course
Main Course
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Cuisine
Asian
Veggie Chow Mein | Cheap Plant-Based Meal
Description
Veggie Chow Mein | Cheap Plant-Based Meal combines tender Asian-style noodles with sautéed celery, onion, cabbage, grated carrot, and minced garlic. The vegetables cook until just tender, preserving some crunch, while soy sauce and vegetable broth add a savory, umami-rich base. Adding bean sprouts at the end gives a fresh, crisp contrast. The method involves separately boiling the noodles and then stir-frying the vegetables, followed by bringing the broth and seasonings to a boil before combining everything.
The flavor balance is mild and savory, emphasizing the softness of the noodles with slight textural variety from the mixed veggies and bean sprouts. The dish does not rely on heavy sauces, making it a lighter interpretation of chow mein. Soy sauce provides saltiness, and optional hot sauce can add heat.
This chow mein works well as a straightforward vegan main or side dish. It pairs easily with other Asian-inspired plates or can be a stand-alone quick meal. Customization is possible through additional sauces or ingredients like tofu, peanut sauce, or sesame oil to enrich flavor.
The notes suggest adjusting soy sauce carefully to taste and extending fry time slightly for a drier noodle texture. Alternative carrot preparation methods and vegetable substitutions are noted. Using tamari and rice noodles makes it gluten-free. Crunchy fried tofu can be added for more substance.
Ingredients
- 1 package Asian-style noodles 8 ounce, (like rice noodles, udon, or ramen)
- 1 tablespoon canola oil or vegetable oil
- 3 ribs celery thinly sliced
- ½ yellow onion
- 1 cup cabbage green, chopped
- ½ cup carrot grated
- 2 small garlic minced, cloves
- ½ cup vegetable broth
- 2 tablespoons soy sauce
- 1 cup bean sprouts
- hot sauce optional
Instructions
- In a large pot over medium-high heat, boil water and cook the noodles according to directions on the package.
- While the noodles are cooking, prepare the vegetables. In a large pan or wok, heat the oil (or water). Add the celery, onion, cabbage, carrots, and garlic and sauté for 3 to 4 minutes or until the celery and onion are tender and the onion is translucent.
- Add the broth and soy sauce. Bring to a boil, then turn down the heat and simmer for 5 minutes.
- Add the cooked noodles and bean sprouts and mix thoroughly. Cook for 5 minutes, stirring occasionally.
Notes
- Add soy sauce gradually to reach your preferred saltiness without overpowering the dish.
- For drier noodles with a firmer texture, cook the stir-fry a few minutes longer while flipping the noodles.
- Use finely diced or thin julienned carrots if you prefer over grating; either works well.
- Incorporate peanut sauce or a splash of sesame oil for a nuttier profile if desired.
- Adding crunchy fried tofu can increase protein and texture variety.
- Adjust cooking times when using different vegetables, cooking harder veggies first to ensure even doneness.
- To make gluten-free, substitute rice noodles and tamari for soy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 92g | 31% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 668mg | 28% |
| Potassium | 494mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 2893IU | 58% |
| Vitamin C | 13mg | 14% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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