Saucy, slurpy chow mein noodles are always a hit with noodle-lovers of all ages, which is why it’s such a popular choice for takeout. Kids (and other pasta lovers) tend to really love chow mein because the noodles are the star of the show. The healthy veggies are there, but they’re a bit disguised and hidden amongst the tender noodles and savory sauce.
Chow mein often includes chicken as the “star” protein of the dish, but this vegetarian version diverts from the norm a bit and features crispy, umami tofu as the protein. Most of us agree that crispy tofu is king, so the trick is to top the noodles with the tofu when serving so that it stays perfectly crispy and yummy. Perfect!
⅓ c. oyster sauce or vegetarian oyster sauce
2 Tbsp. soy sauce
2 Tbsp. sesame oil
2 tsp. sugar
1 Tbsp. cornstarch
⅓ c. water
1 Tbsp. avocado oil
12 oz. package of chow mein noodles
2 c. cabbage
1 c. shredded carrots
2-3 cloves of garlic, minced
Prepare the tofu and allow it to cool.
Cook the noodles according to package directions. Drain and set aside.
To make the sauce, combine the water and cornstarch in a small bowl and whisk to make a slurry. In another bowl, mix together the sesame oil, soy sauce, oyster sauce, and sugar. Add the slurry to the bowl and whisk to combine. Set the sauce aside.
Heat the avocado oil over medium high heat in a large wok. Add the carrots and cabbage and cook for 3 minutes, or until they are a bit soft and tender. Add the cooked noodles and sauce to the wok and heat through, tossing and mixing until all ingredients are evenly combined.
Serve hot and top with tofu and green onions.