Chap Chey Recipe Vegetarian: Easy and Delicious Dish Guide

Chap Chey, a beloved Cambodian stir-fried noodle dish, is a fantastic way to enjoy a medley of fresh vegetables with a touch of savory sweetness. Traditionally made with meat, this vegetarian version is just as hearty and satisfying, perfect for anyone looking to enjoy a wholesome yet flavorful meal.

The combination of glass noodles, colorful veggies, and a rich sauce makes it an excellent choice for a quick weeknight dinner or a crowd-pleasing meal when entertaining. Plus, it’s naturally gluten-free and can be adapted easily to suit your personal preferences.

In this recipe, you’ll find simple ingredients that are easy to source, and the cooking process is straightforward, making chap chey accessible even for beginner cooks. Whether you’re a longtime fan of Southeast Asian cuisine or trying it for the first time, this vegetarian chap chey recipe will surely become a staple in your kitchen.

Why You’ll Love This Recipe

Chap Chey is a vibrant, colorful dish packed with nutritious vegetables and delicate glass noodles that soak up a flavorful sauce. This vegetarian recipe retains all the authentic taste without the meat, making it wholesome and light.

It’s naturally gluten-free, easy to prepare, and customizable with your favorite veggies and proteins like tofu or tempeh.

The stir-fry method ensures your vegetables stay crisp-tender, and the sauce balances soy sauce, oyster sauce alternatives, and a hint of sweetness for a truly satisfying flavor profile. It’s a crowd-pleaser that fits well into vegetarian and vegan diets, and it reheats beautifully—perfect for meal prep or leftovers.

Ingredients

• 6 oz (170g) glass noodles (mung bean or sweet potato noodles)
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 medium onion, thinly sliced
• 1 large carrot, julienned
• 1 cup cabbage, shredded
• 1 cup snow peas, trimmed and halved
• 1 cup shiitake mushrooms, sliced
• 1 cup firm tofu, cubed (optional)
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp vegetarian oyster sauce (made from mushrooms)
• 1 tbsp maple syrup or brown sugar
• 1 tbsp toasted sesame oil
• 1/2 cup vegetable broth or water
• 2 green onions, sliced
• Fresh cilantro or Thai basil leaves for garnish
• Salt and pepper, to taste
• Crushed roasted peanuts (optional)

Equipment

• Large bowl (for soaking noodles)
• Wok or large skillet
• Cutting board and sharp knife
• Measuring spoons and cups
• Spatula or wooden spoon
• Colander or strainer

Instructions

1. Soak the glass noodles: Place the glass noodles in a large bowl and cover them with warm water. Let soak for 10-15 minutes or until softened. Drain and set aside.
2. Prepare the sauce: In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, maple syrup, toasted sesame oil, and vegetable broth. Set this aside for later use.
3. Heat the wok or skillet: Add vegetable oil over medium-high heat. Once hot, add the minced garlic and sliced onion. Stir-fry for about 1-2 minutes until fragrant and the onion starts to soften.
4. Add the tofu (if using): Toss in the cubed tofu and cook until all sides are golden brown, about 4-5 minutes. Remove tofu and set aside to avoid overcooking later.
5. Cook the vegetables: Add carrots, cabbage, snow peas, and mushrooms to the wok. Stir-fry for 4-5 minutes, keeping the vegetables crisp-tender.
6. Add the noodles and sauce: Add the drained glass noodles back into the wok. Pour the prepared sauce over the noodles and vegetables. Toss everything gently to combine and heat through, about 3 minutes.
7. Return tofu and finish: Add the cooked tofu back to the wok, mix gently, and adjust seasoning with salt and pepper if needed. Stir in the sliced green onions right before removing from heat.
8. Serve: Plate the chap chey and garnish with fresh cilantro or Thai basil and crushed peanuts for extra texture and flavor.

Tips & Variations

For the best texture, avoid overcooking the noodles and vegetables. Stir-frying on high heat helps maintain a slight crunch.

If you want to add more protein, try incorporating tempeh, chickpeas, or even seitan strips. For a gluten-free version, make sure to use tamari instead of soy sauce and a certified gluten-free vegetarian oyster sauce.

You can swap out vegetables based on what you have on hand—bell peppers, bean sprouts, or baby corn work wonderfully. For a spicier version, add sliced chili peppers or a dash of chili garlic sauce to the stir-fry.

If you’re interested in exploring more vegan-friendly Asian dishes, check out this Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or the flavorful Lion’S Mane Mushroom Crumble Recipes.

Nutrition Facts

Serving Suggestions

This chap chey recipe pairs beautifully with simple steamed jasmine rice or fragrant coconut rice. For a light appetizer before the meal, try one of our Low Fodmap Appetizer Recipes.

A refreshing cucumber salad or pickled vegetables complement the savory noodles perfectly.

To round out the meal, consider a light dessert like Lemon Straws or a tropical fruit sorbet to cleanse the palate.

Conclusion

Vegetarian chap chey is a vibrant, delicious dish that brings together the best of Asian flavors and textures. This recipe is not only easy to prepare but also incredibly versatile, allowing you to customize it according to your taste and dietary preferences.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your rotation, this chap chey is sure to satisfy your cravings for something tasty, nutritious, and comforting.

Don’t hesitate to experiment with different vegetables and proteins or adjust the sauce to your liking. With its balance of sweet, salty, and umami flavors, this dish will quickly become a favorite in your household.

For more exciting recipes to explore, check out our Instant Pot Rabbit Recipe for a hearty meat option or try the fresh and zesty Halibut Dip Recipe as a perfect side or appetizer.

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