Vegetable Chow Mein

Vegetable Chow Mein

The Spruce / Stephanie Goldfinger

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
445 Calories
21g Fat
56g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 445
% Daily Value*
Total Fat 21g 27%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 1566mg 68%
Total Carbohydrate 56g 20%
Dietary Fiber 5g 16%
Protein 10g
Calcium 98mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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."

Ingredients

  • For the Sauce:
  • 2 tablespoons oyster sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon white sugar
  • 1 tablespoon sesame oil (toasted)
  • 3 tablespoons water
  • For the Chow Mein:
  • 1/2 pound fresh egg noodles (or 3 ounces dried)
  • 1 tablespoon salt
  • 5 tablespoons canola oil (divided)
  • 1/2 cup yellow onion (thinly sliced)
  • 1 cup red bell pepper (thinly sliced)
  • 1 zucchini (cut into thin strips)
  • 1 cup shiitake mushrooms (fresh; thinly sliced)
  • 1 tablespoon fresh ginger (grated)
  • 2 cloves garlic (minced)

Steps to Make It

  1. Gather the sauce ingredients.

    Vegetable Chow Mein, sauce ingredients

    The Spruce / Stephanie Goldfinger

  2. In a small bowl, combine the sauce ingredients. Mix well and set aside.

    Vegetable Chow Mein, sauce ingredients mixed together in a bowl

    The Spruce / Stephanie Goldfinger

  3. Gather the remaining ingredients.

    Vegetable Chow Mein, ingredients

    The Spruce / Stephanie Goldfinger

  4. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the noodles and boil for 2 minutes.

    cooking noodles in a pot of water

    The Spruce / Stephanie Goldfinger

  5. Drain the noodles and rinse well with cold water.

    noodles in a colander

    The Spruce / Stephanie Goldfinger

  6. Place the noodles in a bowl and toss with 1 tablespoon of oil.

    noodles and oil in a bowl

    The Spruce / Stephanie Goldfinger

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

    onions and red bell peppers in a skillet

    The Spruce / Stephanie Goldfinger

  8. Add the zucchini and mushrooms and continue to stir-fry until golden brown, about 5 minutes.

    zucchini, mushrooms, onions and peppers in a skillet

    The Spruce / Stephanie Goldfinger

  9. Transfer the vegetables to a bowl.

    cooked vegetables in a bowl

    The Spruce / Stephanie Goldfinger

  10. Reheat the same pan until very hot. Add the remaining 2 tablespoons of oil and sauté the ginger and garlic for several seconds.

    ginger and garlic in a skillet

    The Spruce / Stephanie Goldfinger

  11. Add the noodles and stir-fry until the noodles are heated through, about 5 minutes.

    noodles in a skillet

    The Spruce / Stephanie Goldfinger

  12. 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.

    noodles and vegetables in a skillet

    The Spruce / Stephanie Goldfinger

  13. Transfer to a warmed platter. Serve immediately and enjoy!

    Vegetable Chow Mein on a platter

    The Spruce / Stephanie Goldfinger


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