20-Min Vegetable Chow Mein Recipe

Vegetable Chow Mein is a classic Cantonese noodle dish that’s fast, flavorful, and endlessly customizable. Today, we’re keeping it simple with crisp bean sprouts and fragrant chives, but you can easily mix in your favorite vegetables or tofu. With a savory stir-fry sauce and just 20 minutes from start to finish, this is the ultimate homemade chow mein recipe—easy enough for a weeknight, delicious enough to rival your favorite takeout.

Vegetable Chow Mein Recipe

Serves: 2 to 4
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients:
12 ounces chow mein noodles
3 tablespoons extra light olive oil, separated
2 cups bean sprouts
2 cups chives, cut into 2-inch pieces
2 cups yellow chives, cut into 2-inch pieces
3 garlic cloves, minced
1 tablespoon roasted sesame seeds

For the sauce:
4 tablespoons chicken stock
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon oyster sauce

Vegetable Chow Mein Instructions

1. Make the sauce:

• In a bowl, mix together chicken stock (or water), soy sauce, dark soy sauce, sugar, sesame oil, and oyster sauce. If vegetarian, substitute with mushroom oyster sauce.

2. Blanch the noodles:

• In a large pot over high heat, bring water to a boil. Add the chow mein noodles and cook for 30 seconds until just softened.
• Drain and rinse under running water for 1 minute. Set aside.

3. Stir-fry the vegetables:

• In a seasoned wok over high heat, add 1 tablespoon of extra light olive oil (or another high-smoking-point oil).
• Add the bean sprouts, chives, and yellow chives. Stir-fry for 30 seconds until softened. Remove and set aside.

4. Stir-fry the noodles:

• In the same wok over high heat, add the remaining 2 tablespoons of extra light olive oil.
• Add the garlic and noodles. Pan-fry for about 2 minutes until lightly charred and aromatic.
• Pour in the sauce and stir-fry for 1 minute until evenly coated.
• Return the cooked vegetables to the wok and mix together for 30 seconds.
• Sprinkle with roasted sesame seeds. Serve immediately.

Tips & notes

• Customize it: Add bell peppers, mushrooms, or tofu for variety. This dish works well with whatever vegetables you have on hand.
• Charring the noodles: Lightly pan-frying gives chow mein its signature texture and smoky flavor.
• Vegetarian swap: Use mushroom-based oyster sauce and water or vegetable stock for a meat-free version.
• Use fresh noodles: Fresh chow mein noodles give the best texture. If using dried noodles, cook them slightly under so they don’t over-soften when stir-frying.
• No chow mein noodles? You can also use yakisoba noodles, lo mein, or even spaghetti—just cook until al dente and rinse well before stir-frying.