Vegetable Chow Mein

Written by
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks including two everything guides to Chinese cooking.
Learn about our editorial process
Rhonda Parkinson
Published on 06/18/19 by Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks including two everything guides to Chinese cooking.
Learn about The Spruce Eats's Editorial Process

Updated 06/18/19

Close-up of Chinese Food In Cooking Pan

Roland Kaniewski / Getty Images
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 4 Portions (4 Servings)
Nutritional Guidelines (per serving)
445 Calories
21g Fat
56g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 Portions (4 Servings)
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

  • 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)

Steps to Make It

  1. 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.

  2. 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.

  3. Reheat the same pan until very hot. Add the 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.


More Chinese Noodle Recipes

  • Chicken Chow Mein - this recipe for chicken chow mein tastes as good or even better than a local Chinese takeout. We’ve included a nutritional breakdown.

  • Baked Chicken Chow Mein - This recipe comes from HeartSmart Chinese Cooking by Stephen Wong and includes a nutritional breakdown.

  • Tofu and Cashew Chow Mein - Nutrient-rich cashews add taste and crunch to this chow mein dish that includes tofu and Chinese seasonings such as fresh ginger, garlic, and sesame oil.

  • Chicken Lo Mein - Don’t have lo mein noodles on hand? You can substitute spaghetti or linguini noodles.

  • Beef Chow Fun - a Cantonese dish with broad, flat rice noodles that are stir-fried in the wok with beef and black bean sauce.
    Vegetable Chow Mein recipe by Farina Kingsley, reprinted with permission of Aimee Bianca, YC Media.

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