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Vegan Chow Mein - Quicker than delivery - chow mein is served #vegetable #sauce | hurrythefoodup.com

Vegan Chow Mein

Course: Mains
Cuisine: Oriental
Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 bowls
Calories: 667kcal
Print Recipe


  • 6 oz noodles (we’ve used ramen, wide rice noodles and ‘generic’ noodles. All worked great, just check they don’t include egg if you’re vegan, 6oz = 160g)
  • 2 tsp ginger, fresh (diced)
  • 4 tbsp peanut oil (or untoasted sesame oil)
  • 2 medium onion
  • 1 bell pepper, red (and sweet, if available)
  • 1 carrot
  • 1 big handful spinach
  • 5 baby corns
  • 2 tbsp soy sauce
  • 1 tbsp vinegar (regular is fine, or if you have red wine, rice or sherry vinegar, use that)
  • 1 tsp hot sauce (double the amount if you like it spicy)
  • 1 tbsp maple syrup



  • Cook the noodles according to packet instructions then leave to the side.
  • Dice the ginger and get it frying in half the peanut or sesame oil. A wok or wide frying pan is helpful.
  • Dice the bell pepper and onions and throw them in next. Add the spinach too.
  • Slice the carrot thinly and add it about five minutes after the peppers and onion.
  • Roughly chop the baby corns and throw them in too. Give everything another couple of minutes frying at a med-high heat.
  • Add the rest of the oil, soy sauce, vinegar, sriracha and maple syrup. Mix in the noodles and give it a good stir.
  • If using, sprinkle over the sesame seeds to garnish. Done!


Calories: 667kcal | Carbohydrates: 104g | Protein: 9g | Fat: 23g | Saturated Fat: 4g | Sodium: 1150mg | Potassium: 701mg | Fiber: 7g | Sugar: 16g | Vitamin A: 9390IU | Vitamin C: 96.5mg | Calcium: 130mg | Iron: 3.1mg