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Vegan Crispy Chow Mein

This vegan chow mein features crispy fried noodles topped with a vibrant stir-fry of vegetables like bell peppers, bok choy, carrots, and snap peas. The dish is cooked over high heat to achieve a smoky aroma and crunchy texture, with a tangy, spicy sauce that clings to the ingredients, creating a satisfying contrast of textures and flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz dried chow mein or thin egg noodles preferably vegan
  • 1 cup bell peppers sliced thin
  • 1 bunch bok choy chopped
  • 1 cup snap peas trimmed
  • 2 tablespoons soy sauce
  • 1 teaspoon smoked paprika or splash of liquid smoke for smoky flavor
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon chili sauce adjust to taste
  • 2 tablespoons vegetable oil for frying

Equipment

  • Wok or large skillet
  • Frying pan or deep fryer
  • Slotted spoon
  • Mixing bowls
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of water to a boil. Add the noodles and cook until just al dente, about 2-3 minutes. Drain and set aside.
  2. Pour vegetable oil into a deep frying pan or wok, enough to submerge the noodles. Heat over medium-high heat until shimmering and slightly smoking.
  3. Add the cooked noodles carefully, spreading them out evenly. Fry for about 3-4 minutes, pressing down occasionally, until the bottom is golden brown and crispy. Flip and fry the other side for another 2-3 minutes until crispy. Remove with a slotted spoon and drain on paper towels.
  4. Wipe out most of the oil from the pan, leaving about 1 tablespoon. Add the vegetable oil and heat until hot.
  5. Add the sliced bell peppers, carrots, and snap peas to the hot pan. Stir-fry for 2-3 minutes until vegetables are just tender but still crisp and vibrant in color.
  6. Add chopped bok choy and cook for another minute until slightly wilted and bright green.
  7. In a small bowl, whisk together soy sauce, smoked paprika or liquid smoke, sesame oil, rice vinegar, maple syrup, and chili sauce to create the sauce.
  8. Pour the sauce over the vegetables in the pan, tossing quickly to coat everything evenly. Let cook for another minute until the sauce slightly thickens and becomes glossy.
  9. Gently toss the crispy noodles into the stir-fry, mixing carefully so they remain mostly crispy and coated with sauce. Cook for another 30 seconds to 1 minute.
  10. Remove from heat and transfer the chow mein to serving plates. Garnish with additional chili or sesame seeds if desired.

Notes

For extra protein, add tofu or tempeh during the vegetable stir-fry. Adjust chili sauce to taste for spiciness. Serve immediately for the best crispy texture.