Vegan Chow Mein Noodles

Vegan Chow Mein Noodles

a delicious vegan take on a well-loved classic. This recipe transforms classic chow mein noodles with flavorful tofu, colourful veggies, and a mouthwatering sauce that will make your taste buds sing. Offering a filling, tasty, and nutritious dinner, it strikes the ideal balance between flavours and textures. This Vegan Chow Mein Noodles recipe is going to become a staple in your kitchen, regardless of how experienced you are with veganism or just want to include more plant-based foods in your diet. Get ready to indulge in a bowl of wholesome goodness that’s as easy to make as it is delicious to eat!


  1. 300g of udon noodles
  2. Tbsp of vegetable oil
  3.  One large carrot, thinly sliced
  4. One red bell pepper, cut thinly
  5. Slicing one green pepper thinly
  6. 200g of chopped button mushrooms
  7. Four spring onions, cut on the diagonal
  8. Two minced garlic cloves
  9. 1 tablespoon finely grated ginger
  10. 4 tablespoons sauce, or to taste
  11. 1-tablespoon rice vinegar
  12. 1 tsp of optional chilli sauce
  13. 1 tablespoon maple syrup or agave syrup
  14. 1 tablespoon cornflour combined with 2 tablespoons water
  15.  Garnish with toasted sesame seeds
  16. A little coating of sesame oil (to dress)



  1. Udon noodles should be cooked as directed on the package, usually by boiling them until they are soft. After draining, set away.
  2.  Heat the vegetable oil in a big wok over medium-high heat. Cook the carrots for two minutes after adding the peppers.3. Once the peppers have softened a little, add the mushrooms and sauté until they begin to brown.4. Add the ginger and garlic and simmer until fragrant.
  3. Combine the soy sauce, rice vinegar, chilli sauce, and sugar in a separate bowl and drizzle it over the vegetables.
  4. Stir thoroughly and thicken the sauce with the cornflour mixture.
  5. . Include the noodles in the wok and stir them with the veggies and sauce. Cook everything through to a perfect temperature. Take off the heat and lightly coat with sesame oil.9. Serve with a sprinkling of spring onions andtoasted sesame seeds.

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