Vegetable Chow Mein

Vegetable chow mein
Farina Kingsley, reprinted with permission of YC Media
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
445 Calories
21g Fat
56g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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."


  • 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 ingredients.

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

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

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

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

  6. 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.

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

  8. Transfer the vegetables to a bowl.

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

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

  11. 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.

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

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