Print Options:

Vegetable Chow Mein

Yield2 Servings

Mun Wong, owner of Alice & Friends Vegan Kitchen in Chicago, and Chef Ruby Thor gave us this delicious plant-based adaptation of a prized family recipe. Over two hundred people attended their demo hosted by Veggie Fest Presents! on February 23, 2019, held at the Science of Spirituality International Meditation Center in Lisle, Illinois.


 1 cup wheat or noodles of choice
 1 tablespoon vegetable oil
 ¼ cup thinly slice onions
 4 broccoli florets
 ¼ cup shredded cabbage
 ¼ cup shredded carrots
 1 teaspoon black sauce
 1 tablespoon mushroom seasoning
 Handful bean sprouts
 2 teaspoons sesame oil
 Pinch of black pepper
 To make this gluten-free, use rice noodles and replace black bean sauce with wheat-free tamari sauce.

Prepare noodles as instructed on package. Drain, set aside.


Heat a wok, add oil. Add onion, sauté for few minutes, add broccoli when the onion starts to turn brown, sauté until slightly tender. Add cabbage and carrots, sauté until the vegetables are slightly cooked.


Stir in prepared noodles, add black sauce and mushroom seasoning. Continue to sauté until the noodles are hot. Add bean sprouts, black pepper, and sesame oil, sauté for another 30 seconds.

Serves 2

Nutrition Facts

Servings 2