My Vegan Broccoli and Mushroom Chow Mein is made with crispy pan-fried noodles, fresh vegetables, and a savoury soy-based sauce. It's a quick, plant-based alternative to takeout that’s packed with flavour.
Chinese takeaway food in the UK has evolved into its own unique cuisine - one shaped by migration and British tastes. Over the decades, classic Cantonese techniques have been adapted to suit local preferences: sauces became a little bit sweeter, flavours a little milder, and stir-fried more generous with vegetables. Dishes like chow mein, sweet and sour and fried rice are now firmly embedded in British food culture.
This Vegan Broccoli and Mushroom Chow Mein is a nod to the British-Chinese takeaway experience. It's got springy noodles, glossy sauce and plenty of veg, just like you're used to ordering! It's proper Friday night food, minus the delivery wait! But, it's also inspired by a real life dish I ate while visiting China a number of years ago. We'd been told veggie food would be hard to come by but it wasn't an issue at all and I now have recipes like this to share with you all.
If you want to find out more about how to find vegetarian food in China then you can read my guide here. But for now, let's take a closer look at the recipe.
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Ingredients
It may feel like a long list of ingredients for "just a noodle dish" but every component plays an important part and you won't be left dissapointed.
- Chow mein noodles
- White onion
- Spring onions
- Bean sprouts
- Broccoli
- Mushrooms
- Dark soy sauce
- Light soy sauce
- Vegan oyster sauce
- Caster sugar
- Sesame oil
- Vegetable oil
Step-by-step instructions
- Step 1: in a small bow, mix dark soy sauce, light soy sauce, vegan oyster sauce, sugar, water and sesame oil. Stir until the sugar fully dissolves and set aside.
- Step 2: add half the oil to the pan and stir fry the broccoli for 2 - 3 minutes until just beginning to soften then add the onion and mushrooms and stir-fry for another 2 minutes until they also begin to soften
- Step 3: while the vegetables stir fry cook the noodles in a pan of boiling water until just tender.
- Step 4: drain the noodles and add to the wok with the vegetables and stir fry for 2 - 3 minutes.
- Step 5: add the beansprouts and spring onions and toss to combine.
- Step 6: finally pour over the sauce and heat for 1 - 2 minutes until the noodles are fully coated and everything is heated through. Serve immediately.
Substitutions
Need to make some changes? Don't worry, with these swap suggestions I've got you covered.
- Noodles: any dried wheat noodle will work here
- Soy sauce: tamari or coconut aminos can replace both soy sauces
- Oil: you can replace vegetable oil with any other neutral oil
- Vegetables: swap broccoli for gai lan (Chinese broccoli) or green beans
Variations
Want to change things up a bit? Try adjusting the recipe with these variations:
- Spicy: add chilli oil or fresh sliced red chilli
- Extra protein: toss in baked tofu or tempeh strips
- Aromatic: add minced garlic with the onions
Equipment
Get your wok at the ready! You're going to need the following equipment to make this dish:
- Large wok or wide frying pan
- Mixing bowl
- Measuring spoons
- Tongs or spatula
- Knife
- Chopping board
Serving suggestions
Make it a feast and serve it alongside one of these dishes:
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat any leftovers in a hot pan with a splash of water or oil to revive the noodles.
This dish is not freezer-friendly as it would ruin the texture of the noodles.
Top tip
Always cook chow mein over a high heat and avoid overcrowding the pan. This keeps the noodles springy instead of soggy and helps the sauce caramelise.
Frequently asked questions
Yes. You can slice the onion, mushrooms and broccoli up to 24 hours ahead and store them in an airtight container in the fridge. This makes the stir-frying process even faster which is ideal because chow mein cooks very quickly once you start.
Soggy chow mein is usually caused by overcrowding the pan or cooking on a heat that's too low. Stir-fries need high heat so that the vegetables sear rather than steam. Also avoid adding extra sauce - too much liquid will make the noodles mushy rather than springy.
Chestnut mushrooms are ideal as they are widely available and hold their texture well. Shiitake mushrooms will add a deeper umami flavour if you want something richer.
You can, but add it gradually. If you prefer a saucier chow mein the increase each sauce ingredient slightly rather than adding extra water. That way you increase flavour rather than diluting it.
The recipe
Vegan Broccoli and Mushroom Chow Mein
Equipment
- Large wok or wide frying pan
- Mixing bowl
- measuring spoons
- Tongs or spatula
Ingredients
For the noodles & vegetables
- 340 g chow mein noodles
- ½ onion thinly sliced
- 5 spring onions cut into 5 cm lengths
- 125 g bean sprouts
- 200 g broccoli cut into small florets
- 150 g mushrooms sliced
For the sauce
- 15 ml dark soy sauce
- 15 ml light soy sauce
- 15 ml vegan oyster sauce
- 1 tablespoon caster sugar
- 15 ml water
- 5 ml sesame oil
For cooking
- 3 tablespoon vegetable oil
Instructions
- In a small bowl, mix dark soy sauce, light soy sauce, vegan oyster sauce, sugar, water, and sesame oil. Stir until the sugar fully dissolves. Set aside.
- Add 1 tablespoon of vegetable oil to a frying pan or wok. Add the broccoli and stir-fry for 2–3 minutes keeping it bright and slightly crisp. Add the onion and mushrooms and cook for another 2 minutes, until softened and fragrant.
- In the meantime boil the noodles until just tender.
- Drain the noodles and add to the wok with another 2 tablespoon of vegetable oil in a large wok, pan-fry undisturbed for 2–3 minutes per side until lightly golden and crisp.
- Add the spring onions and bean sprouts and cook for 1 - 2 minutes.
- Poor over the sauce and toss quickly over high heat for 1–2 minutes until the noodles are fully coated and everything is heated through.
- Serve immediately.
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