This Vegetable Chow Mein recipe is a truly delicious meatless option for all you vegetarians out there.It’s also a light and satisfying side dish or meal for anyone looking for a veggie-forward Chinese noodle recipe.While many recipes on the internet for Vegetable Chow Mein feature soft noodles (similar to lo mein), this recipe makes a proper chow mein.

That means we’re using crispy and chewy Hong Kong-style Cantonese pan-fried noodles, with a mix of bok choy, mushrooms, and bean sprouts.Note: This recipe was originally published on June 23, 2018.It has since been updated with more information, clearer photos, metric measurements, and nutrition information.

The recipe itself remains the same.Enjoy! What’s the Difference Between Chow Mein and Lo Mein? So for anyone who gets confused between “chow mein” and “lo mein,” what’s the difference, you might ask? Answer: it’s all about the noodles.Vegetable Lo Mein uses thicker, softer Chinese lo mein noodles, which is what most people are familiar with.

To see the difference between lo mein and chow mein noodles (and a heck of a lot of other noodles), check out our Chinese Noodles and Wrappers page.Vegetable Chow Mein––really any authentic Cantonese chow mein recipe––uses Hong Kong-style noodles, which are very thin and pan-fried until crispy.This vegetable chow mein is crispy, like our Hong Kong-style Shrimp Chow Mein, but feel free to make a saucier version.

If you want guidance on what tha

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