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Vegetarian Chow Mein Recipe

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★★★★★

4.6 from 55 reviews

This Vegetarian Chow Mein is a flavorful and satisfying stir-fried noodle dish featuring fresh chow mein noodles, crisp vegetables, and firm tofu. Enhanced with a savory blend of soy sauce, hoisin, and optional chili garlic sauce, this recipe is quick to prepare and perfect for a wholesome meat-free meal. The tofu is marinated for depth of flavor, and the vegetables retain a delightful crunch, making it a delicious and balanced Asian-inspired dish.

Ingredients

Scale

Noodles

  • 6 oz / 180 g fresh chow mein noodles

Vegetables & Protein

  • 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

Oils & Sauces

  • 2 tbsp oil (vegetable or canola oil recommended)
  • 1/2 tbsp soy sauce (for tofu marinade)
  • 1 tbsp Chinese cooking wine
  • 1/2 tbsp hoisin sauce
  • 1 1/2 tbsp soy sauce (for sauce)
  • 1/2 tbsp chili garlic sauce or sriracha (optional)
  • 1/2 tsp sesame oil

Other

  • 2 tsp sugar
  • 1/4 cup water
  • White pepper, to taste

Instructions

  1. Prepare noodles: Soak or prepare the fresh chow mein noodles according to the packet instructions, usually by soaking them in boiling water until softened, then drain well.
  2. Marinate tofu: Combine the sliced tofu with 1/2 tablespoon soy sauce and set aside to marinate for about 5 minutes, allowing it to absorb the flavors.
  3. Mix sauce: In a small bowl, combine 1 tablespoon Chinese cooking wine, 1/2 tablespoon hoisin sauce, 1 1/2 tablespoons soy sauce, 1/2 tablespoon chili garlic sauce (optional), 2 teaspoons sugar, 1/2 teaspoon sesame oil, and 1/4 cup water to create the stir-fry sauce.
  4. Heat wok 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.
  5. Cook tofu: Add the marinated tofu to the wok and stir-fry gently for about 1 minute, until it begins to caramelize. Stir carefully to avoid breaking the tofu pieces.
  6. Add vegetables: Add the shredded Chinese cabbage and julienned carrots to the wok. Stir-fry until the cabbage starts to wilt but remains crisp.
  7. Combine noodles and sauce: Add the prepared noodles, scallion/shallot pieces, and bean sprouts to the wok. Pour in the sauce mixture and stir-fry everything together for about 1 minute, until the noodles are warmed through and evenly coated with sauce. Be careful not to overcook so that the bean sprouts stay crisp.
  8. Finish and serve: Season with white pepper to taste, remove from heat, and serve the chow mein immediately for best texture and flavor.
  9. Optional Stir Fry Sauce substitution: If using a homemade Real Chinese All Purpose Stir Fry Sauce, substitute the tofu marinade with 1 tablespoon of this sauce, and replace the sauce mixture with 1/4 cup of the stir fry sauce plus 1/4 cup water for simplified preparation.

Notes

  • Use fresh chow mein noodles if possible for best texture; dried noodles can be substituted but require longer soaking.
  • Firm tofu holds up best in stir-fries and provides a nice texture contrast.
  • Adjust chili garlic sauce according to your preferred spice level or omit for a milder dish.
  • Do not overcook the bean sprouts to keep them crunchy and fresh.
  • For vegan compliance, ensure the Chinese cooking wine and hoisin sauce do not contain animal products.
  • White pepper adds classic flavor but can be substituted with black pepper if needed.

Keywords: Vegetarian Chow Mein, stir fry noodles, Chinese noodles, tofu stir fry, vegetarian Asian recipe

Find it online: https://platedandproud.com/vegetarian-chow-mein-recipe/