Description
This Vegetarian Chow Mein recipe is a quick and delicious take on a classic Chinese stir-fried noodle dish. Featuring fresh chow mein noodles, crisp vegetables, and firm tofu, this meal is tossed in a flavorful sauce made from soy sauce, Chinese cooking wine, hoisin, and a touch of spice. Ready in just 15 minutes, it’s perfect for a satisfying weeknight dinner with a balance of textures and savory flavors.
Ingredients
Scale
Noodles
- 6 oz / 180 g fresh chow mein noodles
Vegetables and Tofu
- 2 garlic cloves, minced
- 2 cups shredded Chinese cabbage
- 1/2 cup carrot, julienned
- 2 scallion/shallot stems, cut into 2″ / 4cm pieces
- 1 cup bean sprouts
- 5 oz / 150 g firm tofu, sliced
Sauces and Seasonings
- 2 tbsp oil
- 1/2 tbsp soy sauce (for marinade)
- 1 tbsp Chinese cooking wine
- 1/2 tbsp hoisin sauce
- 1 1/2 tbsp soy sauce (for sauce)
- 1/2 tbsp chilli garlic sauce or sriracha (optional)
- 2 tsp sugar
- 1/2 tsp sesame oil
- 1/4 cup water
- White pepper, to taste
Instructions
- Prepare Noodles: Cook the fresh chow mein noodles according to package instructions, typically by soaking them in boiling water until tender. Drain and set aside.
- Marinate Tofu: In a bowl, combine the sliced firm tofu with 1/2 tablespoon soy sauce and Chinese cooking wine. Let it marinate for 5 minutes to absorb flavors.
- Mix Sauce: In a small bowl, combine the hoisin sauce, 1 1/2 tablespoons soy sauce, chilli garlic sauce or sriracha (if using), sugar, sesame oil, and water. Stir well to form the stir-fry sauce.
- Heat Oil and Garlic: Heat 2 tablespoons of oil in a wok over high heat. Add the minced garlic and stir-fry for about 10 seconds until fragrant, being careful not to burn it.
- Cook Tofu: Add the marinated tofu to the wok and stir-fry gently for about 1 minute until it starts to caramelize. Stir carefully to keep tofu slices intact.
- Stir-fry Vegetables: Add shredded cabbage and julienned carrot to the wok. Stir-fry quickly until the cabbage begins to wilt but still retains some crunch.
- Add Noodles and Other Ingredients: Add the cooked noodles, scallions, bean sprouts, and prepared sauce to the wok. Stir-fry everything together for about 1 minute until noodles are heated through and the sauce evenly coats all ingredients. Ensure the bean sprouts remain crisp rather than wilted.
- Serve Immediately: Transfer the Vegetarian Chow Mein to serving plates and enjoy hot for the best texture and flavor.
Notes
- Use fresh chow mein noodles for the best texture; dried noodles can be substituted but may require different cooking times.
- Adjust the amount of chilli garlic sauce or sriracha to control the spiciness of the dish.
- Be gentle when stir-frying tofu to avoid breaking the pieces apart.
- Bean sprouts should be added last and cooked briefly to maintain their crispness.
- For extra protein, you can add edamame or other favorite vegetables.
