Quick and Savory Vegan Chow Mein With Carrots and Jew’s Ear 

This tasty and vegan Chow Mein is quick, easy, and perfect for dinner. Throw in your leftover vegetables to make your better-than-take-out noodles.

I am a big noodle girl. If I have to choose between noodles and rice, I’ll definitely go with noodles. Chinese Chow Mein, Lo Mein, Japanese ramen soup…I love them all. Noodles are such versatile food to work with. 

And also, it’s a time-saver. If you have a busy day or are eating alone, you probably don’t want to wait for half an hour for the rice to cook. 

That’s why I love this vegan Chow Mein recipe. It’s super quick. And honestly, Chow Mein goes so well with different kinds of veggies. I use carrot for the sweetness and wood ear mushrooms for the extra springiness. But you can throw in your leftovers in the fridge, and you’ll have a perfect Chinese Chow Mein in no time. Let’s roll up the sleeves and get cooking! 

Quick and Savory Vegan Chow Mein With Carrots and Jew’s Ear 

What is Chow Mein?

Chao Mein, or Chao Mian in Mandarin, means fried noodles. Chow Mein is usually stir-fried in a wok or on a pan over medium-high or high heat. 

While most Chow Mein is made of Chinese egg noodles, some restaurants may use Yi Mian or ramen. 

Is Chow Mein the same as Lo Mein?

The two Chinese noodle dishes both use egg noodles, but the cooking methods are different. The word Chow means stir-fry in Chinese, while Lo refers to tossing. 

To make Chow Mein, the noodle is boiled, then stir-fried with sauce and garnish. While in cooking Lo Mein, we add and mix the sauce with the boiled noodles. 

How to make vegan Chinese Chow Mein

Ingredients for the vegan Chow Mein

Ingredients for the vegan Chow Mein
  • 1 package Chinese egg noodles
  • Carrots, 50 grams
  • Wood ear mushroom, 5
  • Scallion, 1
  • Cooking oil, 1 tsp
  • Soy sauce, 1 tsp
  • Soybean paste, 1 tbsp
  • Salt and pepper, to taste 

Step-by-step instructions

Preparations

  1. In a pot, bring 2 cups of water to boil. Add the egg noodles to the boil and cook until it completely softens. Transfer to a plate. 
  2. Soak the dried wood ear mushrooms in warm water for 20 minutes. Take them out. Remove the stems and chop them into thin slices.
  3. Wash and peel the carrot. Grate or cut it into thin slices.
  4. Wash the scallions. Separate the white stems and the green part. Chop both parts finely.

Stir-frying the noodles

  1. On a pan, heat 1 teaspoon of cooking oil over medium-high heat. Add the white stems to the pan and stir till fragrant.
  2. Add carrots and wood ear mushrooms. Stir frequently for 3 minutes. 
  3. Add the boiled egg noodles to the pan. Stir-fry it and mix evenly with the garnish.
  4. Combine soy sauce, soybean paste, and 1 tablespoon of water in a bowl. Mix evenly and add to the pan. Sprinkle salt and pepper. Stir for 4 minutes.
  5. Add the green scallions to the pan. Quickly stir all the ingredients for 1 minute and transfer to a plate. 
Quick and Savory Vegan Chow Mein With Carrots and Jew’s Ear 

Check out other wood ear mushroom recipes that are equally springy:

Have you made this vegan Chow Mein?

If you have, tell me how it goes! Also, feel free to leave your thoughts or questions. Happy cooking!

Easy vegan chow mein recipe

Vegan Chow Mein With Carrots and Jew’s Ear

Yield: 1 serving
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 20 minutes
Total Time: 35 minutes

This tasty and vegan Chow Mein is quick, easy, and perfect for dinner. Throw in your leftover vegetables to make your better-than-take-out noodles.

Ingredients

  • 1 package Chinese egg noodles
  • Carrots, 50 grams
  • Wood ear mushroom, 5
  • Scallion, 1
  • Cooking oil, 1 tsp
  • Soy sauce, 1 tsp
  • Soybean paste, 1 tbsp
  • Salt and pepper, to taste

Instructions

  1. In a pot, bring 2 cups of water to boil. Add the egg noodles to the boil and cook until it completely softens. Transfer to a plate. 
  2. Soak the dried wood ear mushrooms in warm water for 20 minutes. Take them out. Remove the stems and chop them into thin slices.
  3. Wash and peel the carrot. Grate or cut it into thin slices.
  4. Wash the scallions. Separate the white stems and the green part. Chop both parts finely.
  5. On a pan, heat 1 teaspoon of cooking oil over medium-high heat. Add the white stems to the pan and stir till fragrant.
  6. Add carrots and wood ear mushrooms. Stir frequently for 3 minutes. 
  7. Add the boiled egg noodles to the pan. Stir-fry it and mix evenly with the garnish.
  8. Combine soy sauce, soybean paste, and 1 tablespoon of water in a bowl. Mix evenly and add to the pan. Sprinkle salt and pepper. Stir for 4 minutes.
  9. Add the green scallions to the pan. Quickly stir all the ingredients for 1 minute and transfer to a plate. 
Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 630mgCarbohydrates: 59gFiber: 6gSugar: 6gProtein: 10g

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