Vegetarian Cambodian Chow Mein, or Mee Cha, is pure comfort on a plate. It's a quick stir-fry noodle dish that's savory, slightly sweet, and full of smoky wok flavor. Whether at a busy Phnom Penh street corner or at a family table during Cambodian New Year, Mee Cha always brings people together.
Back in Cambodia, we didn't have much, but we always had noodles. I remember my sister Kong showing me how to "listen" to the wok - if it sang, the noodles would turn out perfect. Now, in my kitchen, I still hear that sizzling song when I toss Mee Cha for my daughters. It smells like home.
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Ingredients for Vegetarian Cambodian Chow Mein
- Noodles and Sauce:
- Chow mein noodles
- Vegan stir fry oyster sauce
- Soy sauce
- Brown sugar
- Vegetables and Aromatics:
- Cabbage, shredded
- Bean sprouts
- Green onions, sliced
- Garlic, minced
- Oil and Garnish:
- Olive oil
- Fresh cilantro, chopped (for garnishing)
See recipe card for quantities.
How to Make Vegetarian Cambodian Chow Mein
- Step 1: Prepare the noodles
Boil a pot of water and loosen the chow mein noodles by blanching them for a couple minutes. Drain well
- Step 2: Drain noodles
Drain the noodles into a colander and set aside.
- Step 3: Mix sauce ingredients
In a large bowl, pour oyster sauce over noodles
- Step 4: Chop the green onions
Thinly slice green onions for stir-frying and garnishing later.
- Step 5: Julienne the carrots
Slice carrots into thin matchsticks for a quick stir-fry.
- Step 6: Shred the cabbage
Thinly slice the cabbage into shreds for quicker cooking.
- Step 7: Sauté garlic in oil
Heat olive oil in a wok and sauté minced garlic until fragrant.
- Step 8: Stir-fry noodles
Add the noodles to the hot wok and stir-fry quickly to get a smoky flavor.
- Step 9: Toss in vegetables
Add cabbage, carrots, green onions, and bean sprouts. Stir-fry everything together.
- Step 10 : Final stir and cook
Continue stir-frying for another 1–2 minutes until vegetables are crisp-tender.
- Step 11: Garnish and serve
Top with fresh cilantro and serve hot. Enjoy!
Hint:
Try not to boil the noodles too long or they may clump together and become mushy.
Substitutions
- Vegetarian Oyster Sauce: Swap with hoisin sauce for a different twist.
- Vegetables: Use whatever is in season — kale or snow peas are great!
Variations of Vegetarian Mee Cha
- Spicy: Add a tablespoon of chili garlic sauce for a fiery kick.
- Protein Boost: Add crispy tofu cubes or tempeh.
- Low-Carb: Substitute noodles with spiralized zucchini or shirataki noodles
Equipment for making Cambodian vegetarian noodles
- Large wok or heavy skillet
- Cooking tongs or chopsticks
- Mixing bowls
- Sharp knife and cutting board
Storage
- Store leftovers in an airtight container in the fridge for 1 day.
- Reheat in a hot pan for best texture. Avoid microwaving too long or the noodles will get soggy.
Pairing
- For a refreshing side, consider our Spicy Cambodian Papaya Salad.”
Top Tip
Always preheat your wok until very hot before adding oil and ingredients. This gives you that authentic smoky "wok hei" flavor that makes stir-fries irresistible.
FAQ
Yes! Just cook dry egg noodles according to package instructions, drain, and cool before stir-frying.
A:Tofu or extra vegetables work beautifully.
It’s best fresh, but you can prep the sauce and slice the veggies in advance to save time.
It’s not recommended as the noodles can turn mushy when thawed. Best to enjoy it fresh or within a few days.
Cambodian Chow Mein
- Total Time: 30 minutes
- Yield: 4 1x
Description
Vegetarian Cambodian Chow Mein, or Mee Cha, is pure comfort on a plate. It's a quick stir-fry noodle dish that's savory, slightly sweet, and full of smoky wok flavor. Whether at a busy Phnom Penh street corner or at a family table during Cambodian New Year, Mee Cha Jay always brings people together.
Ingredients
14 oz package of chow mein noodles
2 tablespoons vegan stir fry oyster sauce
1 tablespoon soy sauce
½ tablespoon brown sugar
¼ head of cabbage, shredded
1 12 oz package of bean sprouts
3 stalks of green onions, sliced
5 cloves of garlic, minced
2 tablespoons olive oil
Fresh cilantro, chopped (for garnishing)
Instructions
-
Prepare the noodles: Cook noodles in boiling water according to package instructions. Set aside in colander.
-
Mix the sauce: In a small bowl, stir together soy sauce, vegetarian oyster sauce, light soy sauce, and sugar. Set aside.
-
Sauté aromatics: Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the garlic and stir quickly so it doesn't burn.
-
Stir-fry vegetables: Add the cabbage, carrots, and baby bok choy. Stir-fry for about 2 minutes until slightly wilted.
-
Add noodles and sauce: Toss in the noodles and pour the sauce over. Stir-fry everything together, using chopsticks or tongs to separate the noodles and coat them evenly.
-
Combine: Add bean sprouts and green onions. Toss for another minute.
-
Serve: Plate the noodles hot and garnish with fresh cilantro.
- Prep Time: 15
- Cook Time: 15
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Pairing
These are my favorite dishes to serve with Vegetarian Cambodian Chow Mein.