When prepping this ahead, you can whisk all of your sauce ingredients together in a small bowl, so you just have to pour it in.Prep the ingredients early, including cutting up all of the vegetables, because they will cook quickly once in the skillet and you don’t want anything to overcook while you’re chopping the next ingredient.This is a vegetarian chow mein if you use the vegetarian-friendly version of oyster sauce.Add minced fresh ginger or a dash of ginger powder for extra flavor.You can use low sodium soy sauce to make a reduced sodium chow mein.I recommend soaking the tofu noodles in water for 10-15 minutes first, to freshen them. Make this chow mein low carb by using tofu noodles.You can find woks in plain or electric varieties.

If you decide to make your chow mein in a wok, be ready to stir the food constantly so it doesn’t burn or overcook.The high heat of the wok makes a big difference in the flavor of the dish! Traditionally, this chow mein is made in a wok over high heat. You can make this recipe in a large skillet or a wok, depending on your cooking preference.You can also mix a dash of sesame oil with the vegetable oil to add a small amount of sesame oil flavor. Sesame oil has a very distinct flavor, so make sure you like it before adding it to the wok. You can swap the vegetable oil with sesame oil for a deeper savory flavor in the dish.If you are going to store this, I would also store extra sauce, because the noodles may dry out when reheated. You can prep this chow mein ahead of time by cooking the dish as usual, then letting it cool completely and storing in an airtight container for 3-4 days. WHAT OTHER VEGGIES CAN I ADD TO VEGETABLE CHOW MEIN? If you can’t find them, you can substitute yakisoba noodles (minus the rest of the packet) in place of chow mein noodles, but I wouldn’t use these for lo mein. You can buy noodles that are specifically labeled for chow mein in the grocery store.

Lo mein noodles are usually a little bit thicker than the noodles used for chow mein.Ĭhow mein also uses less sauce, while lo mein is stir fried in sauce until the noodles are totally coated. In a pinch, you can substitute lo mein noodles with spaghetti noodles. Lo mein is also usually stir fried with the vegetables, while chow mein is tossed with them towards the end. Chow mein noodles are thinner and fried, giving them a crispy texture, while lo mein noodles are are boiled, making them softer. WHAT IS THE DIFFERENT BETWEEN VEGETABLE CHOW MEIN AND VEGETABLE LO MEIN?Ĭhow mein and lo mein are both made with egg noodles, but the main difference between the two dishes is the way the egg noodles are prepared. Defrost the chow mein in the refrigerator, then reheat in a wok or skillet, adding extra sauce as needed if your chow mein noodles dried out at all. If you’re looking for more homemade takeout dishes to complete your dinner table, check out my General Tso’s Chicken, Easy Sesame Chicken, Pad See Ew, and Egg Foo Young! CAN YOU FREEZE VEGETABLE CHOW MEIN NOODLES?Ĭhow mein is a great recipe for making ahead and freezing for up to several months. This recipe is a meatless take on my Classic Chinese Chow Mein, and is my go-to on weeknights because it takes a total time of 30 minutes to make. Vegetable Chow Mein is an EASY one pot dinner, loaded with veggies and tossed with chow mein noodles in a savory sauce.

Homemade versions of our favorite takeout dishes are some of our favorite weeknight dinners, like Chicken Lo Mein, Easy Mongolian Beef, and Panda Express Orange Chicken (Copycat)! VEGETABLE CHOW MEIN Vegetable Chow Mein made with celery, broccoli, cabbage, carrots, and bean sprouts mixed with chow mein noodles in a savory sauce, ready in under 30 minutes!

Chow mein with bean sprouts