If you love takeout but want a homemade version that’s just as delicious (or dare I say, even better), this vegan chow mein recipe is for you! It’s quick, easy, and packed with flavor—plus, you can whip it up in under 20 minutes. With chewy noodles, baked tofu, and a savory sauce, this dish will have you wondering why you ever ordered out in the first place.
Why You’ll Love This Vegan Chow Mein Recipe
Perfectly balanced flavors – A mix of savory, slightly sweet, and umami-packed ingredients make every bite irresistible.
Better than takeout – Seriously, this tastes just as good (if not better) than your favorite restaurant version.
Quick and easy – From start to finish, you’ll have a delicious meal on the table in 20 minutes.
Customizable – Adjust the veggies, spice level, or protein to suit your preferences.
Vegan Chow Mein – Customizations
One of the best things about this chow mein recipe is how flexible it is. Here are some ways you can switch things up:
Noodle options – Traditional chow mein noodles are great, but you can also use ramen noodles or even spaghetti in a pinch.
Protein swaps – Not a fan of tofu? Try tempeh, seitan, or even soy curls.
Veggie variations – Swap out the bell peppers and enoki mushrooms for bok choy, snap peas, or baby corn.
Spice it up – If you love heat, add extra sriracha or even some chili crisp for an extra kick in this vegan chow mein.
Key Ingredients
If you want to make the best vegan chow mein, make sure you have the following ingredients:
Stir Fry:
- 1/2 block extra firm tofu (baked at 350°F for 30 minutes)
- 1 tbsp canola oil
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 shallot, thinly sliced
- 3 large garlic cloves, minced
- 1/4 cup shredded carrots (optional)
- 4 oz enoki mushrooms
The Sauce:
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 2 tbsp vegan oyster sauce
- 2 tsp sesame oil
- Black pepper, to taste
- 1 tbsp brown sugar
- Sriracha, to taste
Garnish:
- Scallions, sliced
How To Make Vegan Chow Mein
Prepare the tofu: If you haven’t already, bake your tofu at 400°F for 20 minutes in your airfryer, or until lightly golden brown. This gives it a great texture that holds up well in the stir-fry.
Cook the veggies: In a large pan or wok, heat the canola oil over medium-high heat. Add the shallot and garlic, stirring for about 1-2 minutes until fragrant.
Add the veggies: Toss in the bell pepper, carrots, and enoki mushrooms. Sauté for another 2-3 minutes until they soften but still have a bit of crunch.
Mix the sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, rice vinegar, vegan oyster sauce, sesame oil, black pepper, brown sugar, and sriracha.
Combine everything: Add the baked tofu and cooked noodles to the pan. Pour the sauce over everything and toss well to coat. Let it cook for another 2 minutes so the flavors meld together.
Serve and enjoy: Remove from heat and garnish with fresh scallions. Serve your vegan chow mein hot and dig in!
Looking For More Recipes? Check These Out!
If you don’t have vegan oyster sauce, you can use hoisin sauce – it will add a similar umami flavor.
Simply swap the soy sauces for tamari or coconut aminos and use rice noodles or another gluten-free noodle option.
Vegan Chow Mein (quick and easy!)
Ingredients
For the Stir Fry:
- 1/2 block extra firm tofu, cubed
- 1 tbsp canola oil
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 shallot, thinly sliced
- 3 large garlic cloves, minced
- 1/4 cup shredded carrots, optional
- 4 oz enoki mushrooms
For the Sauce
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 2 tbsp vegan oyster sauce
- 2 tsp sesame oil
- Black pepper, to taste
- 1 tbsp brown sugar
- Sriracha, to taste
Garnish
- For Garnish:
- Scallions, sliced
Instructions
- Prepare the tofu: If you haven’t already, bake your tofu at 400°F for 20 minutes in your airfryer, or until lightly golden brown. This gives it a great texture that holds up well in the stir-fry.
- Cook the veggies: In a large pan or wok, heat the canola oil over medium-high heat. Add the shallot and garlic, stirring for about 1-2 minutes until fragrant.
- Add the veggies: Toss in the bell pepper, carrots, and enoki mushrooms. Sauté for another 2-3 minutes until they soften but still have a bit of crunch.
- Mix the sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, rice vinegar, vegan oyster sauce, sesame oil, black pepper, brown sugar, and sriracha.
- Combine everything: Add the baked tofu and cooked noodles to the pan. Pour the sauce over everything and toss well to coat. Let it cook for another 2 minutes so the flavors meld together.
- Serve and enjoy: Remove from heat and garnish with fresh scallions. Serve hot and dig in!
