Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger.

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Vegan Chinese Chow Mein (in just 3 steps!)

Every now and then, I like to take a break from all-things-meat and fill up on fresh produce. One of my favorite ingredients to experiment with is veggie noodles. You can cook them up in so many ways and, even better, they can make you feel less guilty about your pad thai and pho addiction (#fewercarbs).

Here’s my recipe for vegan chinese chow mein. A recipe you can use to kick your GrubHub ordering ways! Enjoy this recipe and definitely tag me on social media if you decide to make this. You can tag me on InstagramFacebook, or Twitter using #thefoodiecutie 🙂


  • 2 tbsp vegetable oil
  • 1 cup yellow onions, diced
  • 16oz turnip noodles
  • 1 cup carrots, shredded
  • 1 cup shiitake mushrooms, thinly sliced
  • 4 scallions, diced
  • 1 tablespoon sesame seeds, garnish


  • 2 1/2 cup gluten-free tamari sauce
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dried red chili flakes
  • 2 tbsp vegetable oil
  • 3 tbsp sesame oil
  • 2 tablespoon brown sugar
  • 1 tbsp honey
  • 1 tsp black pepper
  • 1/2 teaspoon kosher salt


  1. In a small bowl, add all the ingredients for the sauce and stir until sugar and honey dissolve. Set aside.
  2. In a deep skillet on medium high heat, add the vegetable oil and lightly fry the onions. Once a light golden brown color appears on the onions, add the turnip noodles, carrots, mushrooms, and scallions and cover to allow the noodles to steam cook.
  3. Once the noodles are tender, pour the sauce over the noodles and toss on low heat until well-coated. Add sesame seeds for garnish. Enjoy!



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