Vegan Chow Mein
This Vegan Chow Mein is my healthy version of your favorite take out! A delicious meal that will make your taste buds happy and your bodies feeling good!
This recipe is SO Easy! I grew up eating Chinese take out on nearly a weekly basis…(thanks mom and dad!) I have to say, I have had my fair share of asian cuisine…Whats not to love about noodles and rice?! When Chancy and I started dating he knew I had a love for Chinese take out… so you could say we had our fair share of Chinese restaurants and fast food chains ! While it was so undeniably delicious we always noticed how lethargic and quite terrible we would feel post chow mien and orange chicken (peep orange cauliflower recipe here!). So here is my healthy version of chow mien that will make your taste buds happy and your bodies feeling good!
Oh! Did I mention how EASY this recipe is? Only a few ingredients and 15 minutes to make! You could keep it simple with using the veggies above or get more creative and add bell peppers, mushrooms or any other veggies for an extra vegetable boost!
PREP TIME
10min
COOK TIME
20min
TOTAL TIME
30min
INGREDIENTS
Serves 2-4
- 1/2 white onion, diced
- 1 cup purple cabbage, shredded
- 6 ounces chow mein noodles (gluten free optional)
- 1 cup carrots, chopped or shredded
- 1 cup celery, chopped
For the sauce
- 2 tbsp tamari (or soy sauce)
- 2 tbsp coconut aminos
- 2 garlic cloves, crushed
- 1 tbsp avocado oil
EQUIPMENT
- Large pot
- Large pan
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.
- Chop onions and saute with a small pinch of salt & 2 tbsp water until onions become translucent.
- Finely chop celery, carrots and cabbage and add to the onions and cook for an additional 3-5 (or until tender) minutes adding 1 tbsp of water every minute if needed! (This will help prevent the veggies from sticking to the pan.)
- Meanwhile combine tamari, coconut aminos, avocado oil, crushed (or minced garlic) and whisk together.
- Once the veggies are tender, pour the sauce on veggies then toss in the noodles making sure the noodles are fully coated in the sauce. Cook over medium heat constantly tossing for 2 minutes then serve hot with a sprinkle of sesame seeds, chili flakes and a squeeze of lime!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
