Vegan Broccoli and Mushroom Chow Mein

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Vegan Broccoli and Mushroom Chow Mein

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.

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Main Course, Side Dish

Cuisine: Chinese

Diet: Vegan, Vegetarian

Keyword: bean sprouts, broccoli, caster sugar, chestnut mushrooms, chow mein noodles, light soy sauce, onions, sesame oil, spring onions, vegan oyster sauce, vegetable oil

Servings: people

Calories: 379.97kcal

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.

Nutrition