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Veggie Chow Mein recipes

Veggie Chow Mein recipes

This Veggie Chow Mein recipe delivers a vibrant and savory stir-fry, perfect for a quick weeknight meal. It features a colorful medley of fresh vegetables, tender chow mein noodles, and a balanced sweet-savory-spicy sauce, all cooked rapidly at high heat to achieve optimal texture and flavor. Garnished with sesame seeds and green onions, it's a satisfying plant-based take on a classic.
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Total Time 35 minutes
Course lunch/dinner
Cuisine Chinese
Servings 6 people
Calories 1888.2 kcal

Equipment

  • 1 Wok or Large Skillet For stir-frying vegetables and combining the dish
  • 1 Chef's knife For all ingredient preparation and chopping
  • 1 Cutting Board For safe and efficient vegetable preparation
  • 1 Large Pot For cooking the chow mein noodles
  • 1 Whisk & Small Bowl For preparing the sauce

Ingredients
  

Main

  • 3 Cloves of Garlic
  • 1 " piece of Fresh Ginger
  • ¼ Cup Soy Sauce
  • ¾ Cup Water
  • 1 Tablespoon Brown Sugar
  • ½ teaspoon Sesame Oil
  • 1 Tablespoon Cornstarch
  • ½ teaspoon Sriracha
  • ¼ of a Green Cabbage about 5 cups sliced
  • 1 Medium Yellow Onion
  • 2 Medium Carrots
  • 3 Cups Mushrooms a 227 gram tub
  • 1½ Cups Snow Peas
  • 1 Tablespoon Lightly Falvoured Oil such as canola or peanut oil
  • ¾ lb Dry Chow Mein Noodles make sure they are egg free
  • sesame seeds
  • green onions

Instructions
 

  • Prepare all vegetables: mince garlic and ginger, slice onion, julienne carrots, slice cabbage, quarter mushrooms, and trim snow peas. Set aside.
  • In a small bowl, whisk together soy sauce, water, brown sugar, sesame oil, cornstarch, and Sriracha until well combined and no lumps remain.
  • Cook chow mein noodles according to package directions until al dente. Drain well and rinse with cold water to prevent sticking; set aside.
  • Heat the lightly flavored oil in a large wok or skillet over high heat until shimmering.
  • Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
  • Add sliced onion and julienned carrots; stir-fry for 2-3 minutes until slightly tender-crisp.
  • Add sliced cabbage, mushrooms, and snow peas. Continue to stir-fry for another 3-4 minutes until vegetables are crisp-tender.
  • Give the prepared sauce another quick whisk, then pour it over the vegetables in the wok. Bring to a simmer, stirring constantly, until the sauce thickens.
  • Add the cooked and drained chow mein noodles to the wok. Using tongs, toss everything together vigorously to ensure the noodles and vegetables are thoroughly coated with the sauce.
  • Continue to stir-fry for 1-2 minutes until everything is heated through. Serve immediately, garnished with sesame seeds and chopped green onions.

Notes

Achieving proper 'wok hei' is key for authentic chow mein; ensure your wok or skillet is screaming hot before adding oil and ingredients to get that distinctive charred flavor. Cut all vegetables uniformly to ensure even cooking and prevent some from becoming mushy while others remain raw. For the noodles, boil them al dente, then rinse thoroughly with cold water to stop cooking and prevent sticking – this is crucial for a good texture. When stir-frying, avoid overcrowding the pan; if necessary, cook vegetables in batches to maintain high heat and achieve a crisp-tender texture rather than steaming. A final drizzle of chili oil or a squeeze of lime can elevate the dish further.