Vegetable Chow Mein

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Going plant based can be a challenge but when open to trying unfamiliar foods from other cultures it can open a whole new whole of flavor and texture. I find this makes going plant based much easier and keeps the food interesting. This recipe has been inspired from The Woks of Life. I find their website fabulous to learn about unfamiliar foods and ingredients but more importantly how to use them.

The secret to this effortless meal is to have all your vegetables chopped and ready.

Yield: 4 servings


  • 8 to 10 ounces cooked noodles (buckwheat or edamame)
  • ½ tsp sesame oil


  • 1 large onion, cut in wedges
  • 3-4 baby bok choy, cut in bite size pieces
  • 1 pkg (100 gr/3.5 oz) sliced mushrooms, white or cremini
  • 1 red bell pepper, cut in strips
  • 1 pkg mung beans sprouts

Sauce Ingredients

Additional Ingredients

  • 2 Tbsp cornstarch mixed with 3 Tbsp water


  1. Make the sauce, stir well to ensure the sugar is dissolved then set it aside.
  2. Prepare the vegetables. Wash and chop the vegetables and set them aside. I recommend to use a salad spinner to remove excess moisture from the bean sprouts and bok choy.
  3. Keeping them separate, measure and set aside the cornstarch and water. This will be used at the very end to thicken the juices that will be released from the vegetables. Mix just before using. You may have some of this mixture left over as you will only use enough to thicken the sauce.
  4. Cook the noodles, drain and toss with sesame oil. Set them aside.
  5. Heat wok or a pan large enough to accommodate the tossing of the vegetables.
  6. Add to wok the onions, bok choy, mushrooms, bell peppers and bean sprouts. Cover briefly to sear the onions and allow moisture to release from the mushrooms.
  7. Remove lid and toss the vegetables about. Be careful to not overcook.
  8. Push vegetables away from the center of the wok to isolate the juices. Stir in about half of the cornstarch, being prepared to add it all if there is a lot of juice.
  9. Stir and continue stirring until mixture thickens then toss thicken mixture with all the vegetables.
  10. If desired toss the noodles in with the vegetables, or plate the noodles then scoop vegetables over top the noodles.