5 from 165 votes
Veggie Chow Mein | Cheap Plant-Based Meal
This veggie chow mein features Asian-style noodles cooked with celery, onion, cabbage, carrot, and garlic, accented by soy sauce and vegetable broth, and finished with bean sprouts. The stir-fried vegetables retain some crispness while the noodles soak up the savory sauce, creating a satisfying plant-based meal. It can be customized with additional sauces or ingredients and suits a budget-friendly diet without sacrificing texture or flavor.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
servings
Calories:
486 kcal
Course:
Main Course
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 486
% 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.