Indulge your taste buds with a delectable vegan twist on a beloved Chinese favourite – with our vegan chow mein recipe!
Bursting with vibrant colours, rich flavours, and wholesome ingredients, this plant-based rendition offers a nourishing and cruelty-free alternative to the traditional recipe.
Whether you’re a seasoned vegan or simply looking to explore the world of plant-based cuisine, this sensational dish promises to tantalize your senses and satisfy your cravings.
We’ll guide you through this exceptional vegan chow mein recipe that not only delivers on taste but also aligns with your ethical and sustainable lifestyle choices.
Get ready to embark on a culinary adventure as we combine the authentic flavours of stir-fried bean sprouts, crisp vegetables, and savoury seasonings in perfect harmony.
With our easy-to-follow instructions and accessible ingredients, you’ll have a tantalizing Vegan Chow Mein ready to grace your dinner table in no time.
So, roll up your sleeves, grab your wok, and let’s dive into the world of vegan gastronomy as we whip up a batch of irresistibly savoury Chinese Vegan Chow Mein.
Most people would consider regular chow mein unhealthy, however this vegan chow mein recipe is packed full of vegetables & root vegetables, like ginger, shallots & garlic & if you use a light oil then it’s low in calories and high in nutrients.
So yes we think this vegan chow mein recipes is much healthy than normal chow mein.
Vegan Chow Mein
- Wok or large frying pan
- Medium bowl
- Tongs or spatula to stir
- 2-4 tbsp sesame oil
- 1 small aubergine chopped
- 1 shallot sliced
- 4 cloves garlic minced
- 1 inch ginger root peeled, minced
- 1 red hot chilli pepper seeds removed, chopped
- 1 red pepper seeds removed, chopped
- 2 cups bean sprouts
- 6 oz cooked chow mein noodles
- 4 stalks green onion chopped
For the sauce:
- ¼ cup tamari soy sauce
- ¼ cup carrot juice
- Juice of 1 lime
- Zest of ½ lime
- Black sesame seeds
- Add aubergine pieces into a bowl and sprinkle with a generous amount of salt. Allow it to sit for 5-10 minutes. This will draw out the moisture. Rinse the salt and aubergine liquid off, and pat the pieces dry with a paper towel.
- Heat the sesame oil in a wok or a large frying pan. Add aubergine pieces and cook on high heat for 7-10 minutes until browned.
- Add shallots, garlic, ginger, and chilli. Saute everything together for about 5 minutes.
- Finally, add red pepper, beansprouts and noodles. Mix them with the rest of the ingredients. Then, add soy sauce, carrot juice, lime juice, and lime zest. Keep cooking for another 5 minutes or so.
- Finally, stir in the green onions. Sprinkle with black sesame seeds and enjoy.