Easy Cantonese Chow Mein
This Cantonese Chow Mein recipe is better (and healthier) than anything you could get at your local Chinese takeaway. Colorful, crunchy veggies mixed with slurpable noodles in a salty, sweet sauce. Perfect!
Ingredients
For The Chow Mein Noodles
- 8 ounces dry chow mein noodles
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
For The Cantonese Chow Mein Sauce
- 3 tablespoons soy sauce or tamari for gluten-free option
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon cornstarch
- ½ cup vegetable broth or water
For The Stir-Fry
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1- inch piece of fresh ginger grated
- 1 medium onion thinly sliced
- 1 red bell pepper julienned
- 1 carrot julienned
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 2 green onions sliced (for garnish)
Instructions
- Cook the chow mein noodles according to the package instructions until al dente. Drain and rinse them under cold water to stop the cooking process. Toss the noodles with 2 tablespoons of vegetable oil and 1 teaspoon of sesame oil to prevent sticking. Set aside.
- In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup (or agave nectar), cornstarch, and vegetable broth (or water) until well combined. Set the sauce aside.
- Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and grated ginger, and stir-fry for about 30 seconds until aromatic.
- Add the sliced onion, julienned red bell pepper, and carrot to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften.
- Add the shredded cabbage and bean sprouts to the wok. Continue to stir-fry for another 2 minutes until the vegetables are tender-crisp.
- Pour the prepared sauce over the stir-fried vegetables in the wok. Toss everything together until the vegetables are coated evenly with the sauce.
- Gently add the cooked and prepared chow mein noodles to the wok with the vegetables and sauce. Use a pair of tongs to carefully mix and coat the noodles with the sauce and vegetables. Be gentle to avoid breaking the noodles.
- Once the noodles are heated through and well combined with the vegetables and sauce, remove the wok from the heat.
- Serve the Cantonese-style Vegan Chow Mein in individual plates or bowls. Garnish with sliced green onions for added freshness and color.
Notes
❄️Storage Instructions
- Refrigeration:
- If you have leftover the Cantonese chow mein, allow it to cool down to room temperature first.
- Transfer the chow mein to an airtight container.
- Store the container in the refrigerator for up to 3-4 days.
- Freezing:
- To freeze Cantonese chow mein, allow it to cool completely to room temperature.
- Place the chow mein in a freezer-safe, airtight container or freezer bags.
- Label the container or bag with the date to keep track of its freshness.
- The frozen chow mein can be stored for up to 2-3 months in the freezer.
- Thawing and Reheating:
- To thaw the frozen chow mein, transfer it from the freezer to the refrigerator and let it thaw overnight.
- Alternatively, you can reheat it directly from frozen, but it may take longer and could result in slight texture changes.
- To reheat, you can either use a microwave or a stovetop. If using the microwave, cover the container with a damp paper towel to retain moisture. If using the stovetop, place the chow mein in a pan over medium heat and stir occasionally until heated through.
- Add a splash of water or vegetable broth to the pan if the noodles seem dry during reheating.
Nutrition
Calories: 420kcalCarbohydrates: 58gProtein: 12gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 0.2mgSodium: 1258mgPotassium: 292mgFiber: 6gSugar: 11gVitamin A: 3563IUVitamin C: 52mgCalcium: 42mgIron: 3mg
Tried this recipe?Let us know how it was!