Gluten-Free Vegan Chow Mein

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Average Rating: 4.5 | Rated By: 14 users

This Gluten-Free Vegan Chow Mein is all about – balancing the vegetables with noodles, and the flavourful sauce is the success of this stunning dish. I replaced tofu for the chicken in this recipe to keep it vegetarian. It’s a filling meal even without the chicken

Stir-frys are a quick way to cook healthy meals because the ingredients retain most of their flavour, texture and nutrients. The idea is to toss the ingredients continually, so they stir-fry rather than fry. You can vary the vegetables to your liking, but I found that Nappa cabbage, carrots, zucchini, bean sprouts and green onions bring out the ethnic chow mein flavour. In this gluten-free noodle dish, the deliciously flavoured veggies are mixed with chow mein noodles and tofu.

Tips on how to make Chow Mein without stressing.

This chow mein is a tasty dish made with vegetables and noodles, which is briefly stir-fried. When it comes to any stir-fry, it is all about prepping the ingredients in advance. Once you start cooking, everything goes very quickly. So, before you start, bring out all the ingredients you will need to make the stir-fry.

Clean and cut all the veggies and set them aside until you are ready to cook. For the noodles, you should also cook them before you start making the chow mein. Now that you are prepared, it goes very quickly, no need to panic because you have everything ready to go.

When I am making chow mein for dinner, I prep all my veggies well in advance, that way, I can have the entire meal on the table in fifteen minutes. The gluten-free noodle dish comes together quickly for a satisfying, Asian inspired delicious meal. 

Do you like meals made with noodles? Check out these gluten-free noodle recipes that are made in a jiffy! They are our favourites 😀


  • 1/4 cup GF tamari sauce
  • 1 Tbsp. fresh minced ginger
  • 2 garlic cloves, minced
  • 2 tsp. sesame oil
  • 2 tsp. pure maple syrup
  • 1 tsp. rice vinegar
  • 1/2 tsp. tapioca starch
  • 2 Tbsp. Extra virgin olive oil
  • 16 oz. package extra firm tofu, drained and dried with paper towel. Cut into small cubes
  • 2 cups thinly sliced Napa cabbage
  • 2 carrots, julienned
  • 1 medium zucchini, julienned
  • 2 cups bean sprouts
  • 3 green onions (spring), thinly sliced
  • 1 Tbsp. Black or white sesame seeds
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  • In a small bowl whisk together tamari sauce, ginger, garlic, sesame oil, maple syrup, rice vinegar and tapioca starch. Set aside
  • Cook noodles per package directions, drain and refresh under cold running water. Set aside
  • Heat a wok over medium heat, add 1 tablespoon of olive oil. Add the tofu and stir-fry for 4 - 5 minutes until crispy. Reduce heat to low and add 1/3 of the sauce. Stir to coat the tofu, then transfer to a plate and set aside
  • Add remaining olive oil to the wok and heat over medium heat. Add cabbage, carrots and zucchini and stir-fry for 5 minutes. Add noodles and remaining sauce and cook until heated through. Add tofu and bean sprouts and stir fry over low heat for 2 more minutes
  • To serve, top with green onions and sesame seeds
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