Vegetable Chow Mein

Close-Up Of Chinese Food In Cooking Pan
Roland Kaniewski / EyeEm / Getty Images
  • 20 mins
  • Prep: 5 mins,
  • Cook: 15 mins
  • Yield: Serves 4
Ratings (11)

This recipe from cookbook author Farina Kingsley is found in her cooking app Farina's Asian Pantry: Demystifying Asian Cuisine. She says: "I love this classic stir-fry noodle dish...toss in any variety of fresh vegetables and slices of leftover roast chicken or steak for a hearty one-dish meal."

What You'll Need

  • 1/2 lb. fresh egg noodles (standard size, or 3 oz dried)
  • 1/2 cup yellow onion (thinly sliced)
  • 1 cup bell pepper (red, thinly sliced)
  • 1 zucchini (cut into thin strips)
  • 1 cup mushrooms (thinly sliced shiitake, fresh)
  • 1 tablespoon fresh ginger (grated)
  • 2 cloves garlic (minced)
  • 4 tablespoons canola oil
  • For the Sauce:
  • 2 tablespoons oyster sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1 tablespoon sesame oil (toasted)

How to Make It

Bring a large pot of water to a boil and add 1 tablespoon of salt. Boil the noodles for 2 minutes, drain and rinse well with cold water. Place the noodles in a bowl and toss with 1 tablespoon of oil. In a small bowl, combine the sauce ingredients with 3 tablespoons of water and set aside.

Heat a large non-stick pan until very hot. Add 2 tablespoons of oil and saute the onion and red bell pepper until just tender, 2 minutes.

Add the zucchini and mushrooms and continue to stir-fry until golden brown, 5 minutes. Transfer the vegetables to a bowl.

Reheat the same pan until very hot. Add remaining 2 tablespoons of oil and saute the ginger and garlic for several seconds. Add the noodles and stir-fry until the noodles are heated through, 5 minutes. Return the vegetables to the pan with the noodles, add the sauce and continue to toss the noodles until they are well combined and heated through. Transfer to a warmed platter and serve immediately.

Vegetable Chow Mein recipe by Farina Kingsley, reprinted with permission of Aimee Bianca, YC Media.

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Nutritional Guidelines (per serving)
Calories 445
Total Fat 21 g
Saturated Fat 2 g
Unsaturated Fat 12 g
Cholesterol 0 mg
Sodium 1,566 mg
Carbohydrates 56 g
Dietary Fiber 5 g
Protein 10 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)