|DICASTIO|

If you love the taste of fried noodles mixed with tons of veggies and great sauce, a bowl of vegetarian chow mein should hit the spot! You can choose between an all vegetable dish or toss in some tofu cubes for additional protein. Don't be afraid to experiment with your favorite veggies and garnishes to add your own spin to these recipes.

[Edit]Ingredients

[Edit]All Veggies

of soy sauce
of vegetarian oyster sauce
of sherry
2 tsp (8.4 g) of white sugar
of sesame oil
1/2 tsp (2.8 g) of pepper
of olive oil
1/2 of an onion
1 carrot
8 ounces (226 g) of sliced snow peas
6 baby corn
(128 g) of Savoy cabbage
10 ounces (283 g) of chow mein noodles (dry)

[Edit]Tofu

of Tamari sauce
1 garlic clove
1 tsp (4.2 g) of ginger
8 ounces (226 g) of cubed tofu
of olive oil
of sesame oil
2 cloves of chopped garlic
1 tbsp (21 g) of peeled and chopped ginger
2 chopped scallions
1 chopped fresno chili
of rice wine vinegar
2 cups (256 g) of chopped bok choy
1 small head of shredded cabbage
1 cup (128 g) of shelled edamame
1.5 cups (192 g) of pea pods

[Edit]Steps

[Edit]All Veggies

Mix the sauces, sherry, sugar, sesame oil, and pepper in a small bowl. Combine of soy sauce, of vegetarian oyster sauce, of sherry, 2 tsp (8.4 g) of white sugar, of sesame oil, and 1/2 tsp (2.8 g) of pepper in a bowl. Use a whisk to combine the ingredients and set the bowl aside.^[1]
- Regular oyster sauce isn't vegan, so look for the vegetarian kind instead.
Heat the olive oil in a wok over high heat. Pour of olive oil into a wok or a large pan, then turn the heat on high. Wait for 1 to 2 minutes to let the oil heat up before you start adding your veggies.^[2]
- As the oil heats up, check the instructions on your packet of noodles. If you're using dry noodles, you may need to let them sit in boiling water for about 10 minutes to rehydrate.
Add the onion and carrot and cook them in oil for 2 minutes. Peel 1/2 of an onion and slice it into thin strips. Then, peel a carrot and julienne it (or slice it into super thin strips). Turn the heat down to medium and throw in your first vegetables, then let them cook for about 2 minutes.^[3]
- The onion will start to soften and caramelize just slightly as it hits the oil.
Toss in the snow peas and corn and cook everything for 2 minutes. Pour 8 ounces (226 g) of sliced snow peas into your wok, then follow up with 6 baby corn that are sliced lengthwise. Keep stirring your stir-fry with a spatula so your veggies don't burn.^[4]
Add the cabbage and cook the mixture for 1 more minute. Shred 1 cup (128 g) of Savoy cabbage and throw it into your wok. Cabbage doesn't need a ton of time to cook, so set a timer on your phone.^[5]
- Cabbage is a super easy vegetable to overcook, which is why it's the last veggie to go in.
Add the noodles and sauce and stir-fry everything for 2-3 minutes. Pour 10 ounces (283 g) of dry chow mein noodles and the sauce you set aside earlier into the wok. Use your wok handle to toss the ingredients and stir everything well. Make sure the sauce has coated all of your veggies and noodles for the best flavor.^[6]
- If you're using a normal pan, that's fine too! Use a spatula or tongs to combine everything thoroughly.
- The veggies should have a slightly charred look to them and the noodles should be slightly soft.
- Add some fresh bean sprouts for extra crunch, if desired.
Garnish your dish with sesame seeds before serving it. Turn off the heat and transfer your chow mein onto a dish. Sprinkle a pinch of sesame seeds over your dish, then dig in while it's hot!^[7]
- You can also garnish your dish with chopped green onions.
- If you don't finish your chow mein, keep it covered in the fridge for 3-4 days.

[Edit]Tofu

Mix the Tamari sauce, garlic, and ginger together in a bowl. Chop up 1 garlic clove and 1 tsp (4.2 g) of fresh ginger. Put them in a bowl and add of Tamari sauce. Combine the ingredients using a whisk. Then, set the bowl aside for now.^[8]
- If you're using powdered ginger, add 1/2 tsp (2 g) instead.
Pour the mixture over the tofu and refrigerate it for 10-60 minutes. Place 8 ounces (226 g) of cubed tofu in a large bowl. Slowly pour your sauce mixture over the tofu as a marinade to give it some flavor, then put the bowl in the fridge for up to an hour.^[9]
- You can find cubed tofu at most grocery stores.
- If your tofu isn't cubed already, use a sharp knife to cut it into cubes.
- If you don't have time to let your tofu sit, that's okay! It will still taste great if you put it directly into your chow mein. Pour the marinade straight into the wok with the tofu.
Cook the noodles in heated olive oil in a separate pan. Heat up about of olive oil, then cook your noodles until they're mostly firm (but not overcooked). Check the instructions on your packet of noodles to see how long they need to cook.^[10]
- If you're using dry chow mein noodles, you may need to soak them in boiling water for 10 minutes before cooking.
- To make your dish a little healthier, try whole wheat noodles.
Heat up of olive oil in a wok. It's time to get cooking! Pour the olive oil into a large pan or a wok and heat it up over high heat. Wait 2-3 minutes so the olive oil can get hot before you start adding your ingredients.^[11]
- A wok is preferable for chow mein since you can toss the ingredients together right in the pan. If you don't have a wok, that's fine! Just use tongs or a spatula to stir your noodles and veggies together.
Add the garlic, ginger, scallions, and chili and stir-fry for 2 minutes. In your pan, pour in of sesame oil, 2 cloves of chopped garlic, 1 tbsp (21 g) of peeled and chopped ginger, 2 chopped scallions, and 1 chopped Fresno chili. Stir everything together and let it heat up.^[12]
- If you aren't a fan of spice, skip the chili.
Put the tofu in the wok and stir-fry the mixture for 2 minutes. Grab the tofu out of the fridge and slowly dump the cubes into the wok. Use a spatula to stir your mixture around and cook the tofu evenly.^[13]
- Try not to crush the tofu pieces with your spatula! Since they're a little squishy, they might get smooshed.
Add the vinegar, bok choy, cabbage, pea pods, and edamame. Pour of rice wine vinegar into your stir-fry to make sure your veggies don't stick together.^[14] At the same time, add in 2 cups (256 g) of chopped bok choy, 1 small head of shredded cabbage, 1 cup (128 g) of shelled edamame, and 1.5 cups (192 g) of pea pods.^[15]
- If you aren't a fan of bok choy, use broccoli instead.
Toss in the noodles and stir-fry the mixture for 1 more minute. Dump your noodles into the pan to heat them up. Use a spatula or wooden spoon to push everything, and make sure your veggies and your noodles look a little bit crispy.^[16]
- Your tofu might start looking a little seared on the edges, which is a good thing! That will make it taste great.
Mix in the bean sprouts right before serving the dish. Add in a handful of bean sprouts for some extra crunch. Transfer your chow mein onto a serving dish and dig in.^[17]
- For a little extra flavor, garnish with a chopped green onion.
- If you don't eat all of your chow mein, you can keep it in the fridge for up to 4 days before it goes bad.