Looking for a quick, flavorful noodle dish that satisfies without the fuss? This Classic Vegetable Chow Mein hits all the right notes—savory, aromatic, and loaded with crisp-tender vegetables tossed in a rich, glossy sauce. It’s your go-to for a speedy weeknight meal that feels like your favorite takeout but is even better homemade.

Whether you’re craving something comforting or need a crowd-pleasing side for an Asian-style dinner, this chow mein recipe comes together in under 30 minutes—and you’ll only need one pan.

Classic Vegetable Chow Mein

Why You’ll Love This Chow Mein Recipe

Quick & easy – On the table in 25 minutes, start to finish.
Restaurant-style flavor – Rich soy and sesame-based sauce coats every noodle.
Customizable – Swap in your favorite veggies or proteins.
Minimal cleanup – One-pan friendly, ideal for busy nights.
Better than takeout – Healthier, fresher, and less greasy.

Ingredients

(Tip: You can find the full list of ingredients and measurements in the recipe card below.)

For the Chow Mein:

1 lb fresh chow mein noodles
2 cups green cabbage, thinly sliced
1 cup celery, thinly sliced
1 small onion, thinly sliced
2 tbsp vegetable oil (or other neutral oil)

For the Sauce:

2 tbsp regular soy sauce
½ tbsp dark soy sauce
2 tbsp oyster sauce (or vegetarian stir-fry sauce for meatless option)
1 tbsp sesame oil
2 garlic cloves, minced
¼ cup chicken stock (or cold water)
½ tbsp cornstarch (or potato starch)

Instructions

Step 1: Mix the Sauce

In a small bowl, combine soy sauces, oyster sauce, sesame oil, garlic, chicken stock, and cornstarch. Whisk until smooth. Set aside.

Step 2: Blanch the Noodles

Bring a large pot of water to a boil. Add fresh chow mein noodles and blanch for 20–30 seconds, or just until loosened. Strain immediately and set aside. Do not rinse with cold water—this helps the sauce cling better later.

Step 3: Stir-Fry the Vegetables

In a large pan or wok over medium-high heat, add 1 tablespoon of oil. Toss in onions, cabbage, and celery. Stir-fry for about 1 minute until just softened but still crisp.

Step 4: Add Noodles & Sauce

Push vegetables to one side of the pan. Add remaining tablespoon of oil to the empty space. Then add the noodles followed by the sauce mixture.

Step 5: Toss & Finish

Toss everything together, stirring frequently until the noodles are evenly coated in sauce and warmed through—about 1–2 minutes. Remove from heat and serve hot.

Variation

Add protein: Try sliced chicken, shrimp, tofu, or beef. Cook it first, then remove and return it with the sauce.
Spice it up: Add chili flakes or a splash of sriracha for heat.
Different noodles: Can’t find fresh chow mein? Use dry chow mein noodles or even spaghetti—just cook until al dente.
Vegetarian version: Use vegetarian oyster sauce and veggie broth instead of chicken stock.

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Not ideal—noodles can become mushy after thawing.
To reheat: Warm in a skillet over medium heat with a splash of water or broth to loosen the sauce.

Frequently Asked Questions

Can I use dry noodles instead of fresh chow mein?

Yes! Just cook them according to the package instructions and rinse under cold water before adding them to the pan.

What’s the difference between regular and dark soy sauce?

Dark soy sauce is thicker, slightly sweet, and adds color. It enhances depth without making the dish overly salty.

Do I have to blanch the noodles first?

Yes—blanching fresh chow mein noodles removes excess starch and helps them loosen up, so they stir-fry properly.

Is this dish vegetarian?

It can be! Use vegetarian oyster sauce and swap chicken stock for water or veggie broth.

Can I add more vegetables?

Absolutely. Bell peppers, snap peas, carrots, or mushrooms are all great additions.

My noodles are sticking—what went wrong?

They may be overcooked or not enough oil was used during stir-frying. Avoid rinsing and use high heat for best results.

What’s the best oil to use?

Any neutral oil works—vegetable, canola, avocado, or grapeseed are great options.

How do I make this gluten-free?

Use tamari instead of soy sauce, and choose gluten-free noodles and oyster sauce.

Can I make it ahead?

It’s best fresh, but you can prep the sauce and veggies ahead for a super-fast assembly.

What can I serve with chow mein?

Serve it with spring rolls, dumplings, or as a side to teriyaki chicken, stir-fried tofu, or miso soup.

Conclusion

This Classic Vegetable Chow Mein brings all the flavor of your favorite takeout noodle dish to your own kitchen—with less oil, fresher veggies, and a simple sauce that’s deeply savory and satisfying. Whether you serve it as a main course or a side, it’s bound to become a repeat favorite on your weekly meal rotation.

Classic Vegetable Chow Mein

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Author: Linda
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

Quick and flavorful chow mein noodles stir-fried with cabbage, celery, and onions in a savory soy-garlic sauce. Better than takeout and ready in under 30 minutes!

Instructions

Make the Sauce: In a bowl, whisk together all sauce ingredients. Set aside.
Blanch the Noodles: Boil water in a large pot. Blanch noodles for 20–30 seconds until loosened. Drain and set aside—do not rinse.
Cook Veggies: Heat 1 tbsp oil in a large pan or wok. Sauté onions, cabbage, and celery for 1 minute.
Add Noodles & Sauce: Push veggies aside, add the remaining oil, then noodles and sauce. Toss everything together until evenly coated and heated through.
Serve: Remove from heat and enjoy hot!

Notes

For extra heat, add chili garlic sauce or red pepper flakes.
Substitute fresh noodles with dried ones if needed—just follow cooking instructions.
Keeps well for 3–4 days in the fridge, ideal for meal prep.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: stir-fry
Cuisine: Chinese-Inspired