Please Rate this Recipe

There’s a certain magic in a bowl of freshly made Vegetable Chow Mein. The smell of garlic sizzling in the pan, followed by the colorful mix of crisp veggies and tender noodles, fills the kitchen with the irresistible aroma of comfort.

I’ve always turned to this recipe when I need something quick but satisfying—especially on busy weeknights when takeout is tempting but homemade wins. Chow Mein has long been a staple of Chinese cuisine, originally a street food favorite, and now a beloved dish in households worldwide.

The beauty of this Vegetable Chow Mein is in its simplicity.

It’s all about balancing vibrant veggies—crunchy bell peppers, earthy mushrooms, and bright carrots—with perfectly chewy noodles, all tossed in a light yet flavorful sauce.

The dish’s versatility is a huge plus; you can easily swap in your favorite veggies, and it pairs wonderfully with homemade wontons if you’re feeling extra ambitious. With just a few basic ingredients and minimal prep, you can whip up a dish that’s full of flavor and color, and it’s perfect for sharing or meal-prepping for the week ahead.

Top-down view of the completed noodle stir-fry in the skillet, garnished with thinly sliced green onions, sitting on a white marble countertop, ready to be served.

Vegetable Chow Mein

Vegetable Chow Mein is a quick and flavorful stir-fry dish made with tender noodles, colorful vegetables, and a savory sauce. It's a healthy, satisfying meal that's perfect for a weeknight dinner or a light, refreshing lunch.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 16

Inactive Time 1

Total Time 32

Course Snack

Cuisine Asian

Servings 6 people

Calories 340 kcal

Equipment

Strainer
Nonstick Skillet
Tongs

Ingredients

1 piece of fresh ginger, peeled and minced
1 can sliced water chestnuts, rinsed and drained
¼ cup low-sodium chicken broth
½ hoisin sauce
2 tbsp honey
2 tbsp soy sauce
2 green onions, thinly sliced
2 large carrots, peeled, trimmed, and cut into matchstick-size pieces
3 tbsp vegetable oil
3 tbsp garlic cloves, minced
Kosher salt and freshly ground black pepper

Instructions

Bring a large pot of salted water to a boil and blanch the beans and carrots for 1 minute.
Drain and cool in ice water, then set aside.
Cook the noodles until tender, drain, rinse with cold water, and pat dry.
In a large skillet, heat oil on high and sauté the noodles, ginger, and garlic for 2 minutes until lightly browned.
Add mushrooms, beans, carrots, and water chestnuts; cook for 3 minutes.
Pour in broth, hoisin, soy sauce, and honey.
Simmer until slightly thickened, about 2 minutes.
Season with salt and pepper, then garnish with green onions.