Phase 1: Prepare Your Components

1. Cook the Noodles: Bring a large pot of water to a rolling boil. Add the dried chow mein noodles and cook according to the package directions. It’s crucial to cook them until they are just al dente (still have a slight bite). They will cook further in the wok. Overcooking them now will result in mushy chow mein.
2. Rinse and Dry: Immediately drain the cooked noodles in a colander and rinse them thoroughly with cold water. This stops the cooking process and washes away excess starch, preventing them from clumping together. Toss the rinsed noodles with 1 tablespoon of sesame oil. This adds flavor and further ensures they remain separate. Set aside.
3. Mix the Sauce: In a small bowl or liquid measuring cup, whisk together all the sauce ingredients: low-sodium soy sauce, hoisin sauce, rice vinegar, brown sugar, toasted sesame oil, cornstarch, white pepper, and vegetable broth. The cornstarch is key to thickening the sauce so it beautifully coats every noodle and vegetable. Whisk until the sugar and cornstarch are fully dissolved. Set aside.
4. Prep the Vegetables: This is the time-consuming part, but it’s worth it. Wash and chop all your vegetables as described in the ingredients list. Keep the garlic, ginger, and the white parts of the scallions together, as they will be cooked first. Keep the other vegetables ready in a separate bowl.

Phase 2: The Stir-Fry Assembly

1. Heat the Wok: Place a large wok or a wide, heavy-bottomed skillet over high heat. Let it get screaming hot. You’ll know it’s ready when a drop of water evaporates in a second or two.
2. Sauté the Aromatics: Add the 2 tablespoons of high-heat cooking oil to the hot wok. Swirl to coat the surface. Immediately add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry constantly for about 30 seconds until they are fragrant. Be careful not to burn the garlic.
3. Cook the Hard Vegetables: Add the sliced onion and julienned carrots to the wok. Continue to stir-fry over high heat for 2-3 minutes. You want them to become crisp-tender, not soft. The high heat will char them slightly, which adds a wonderful “wok hei” or “breath of the wok” flavor.
4. Add Softer Vegetables: Now, add the sliced red bell pepper and the shredded cabbage. Continue to toss and stir-fry for another 2-3 minutes. The cabbage will wilt down significantly. The goal is to keep the vegetables vibrant and with a slight crunch.
5. Incorporate Noodles and Sauce: Push the vegetables to the sides of the wok to create a well in the center. Pour the prepared sauce mixture into the well and let it bubble for about 15-20 seconds. This allows the sauce to thicken slightly.
6. Combine Everything: Add the cooked and oiled noodles to the wok, along with the fresh bean sprouts and the green parts of the scallions. Using tongs or two large spoons, toss everything together vigorously to coat the noodles and vegetables completely in the thickened sauce. Continue to toss for 1-2 minutes until the bean sprouts are just wilted and everything is heated through.
7. Serve Immediately: Remove the wok from the heat. Your Vegetarian Chow Mein is ready to be served hot and fresh.