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Veggie chow mein

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main meal
Servings: 2
Author: Becca Heyes


  • 1 tbsp oil
  • 1/2 onion sliced
  • 2 cloves garlic minced
  • 1/2 mild red chilli deseeded, sliced
  • 4 medium mushrooms sliced
  • 70 g mange tout halved
  • 100 g bean sprouts
  • 100 g noodles egg noodles are best, but use a vegan alternative if required
  • 2 tbsp agave nectar
  • 3 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tbsp brown sugar


  • Heat the oil in a large wok, and add the onion, garlic and chilli. Cook over a medium heat for a couple of minutes, then add the remaining vegetables. Cook for 5 more minutes, stirring regularly.
  • While the vegetables are stir frying, boil the noodles if required, and drain.
  • Add the noodles to the vegetables, and then add all the ingredients for the dressing (agave nectar to brown sugar). I just add each ingredient straight to the pan, but you could mix the dressing up separately first if you prefer, and then add it all together.
  • Cook for a couple of minutes more, and then serve.