Description
Vegetable Chow Mein is a quick and flavorful stir-fried noodle dish packed with crisp vegetables and coated in a savory soy-based sauce—perfect as a main or side for a fast, satisfying meal.
Ingredients
- 200 g chow mein noodles (or thin egg noodles/spaghetti)
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp ginger, minced (optional)
- 1 small onion, thinly sliced
- 1 medium carrot, julienned
- 1 bell pepper, thinly sliced
- 2 cups cabbage, shredded
- 2 green onions, sliced
- For the sauce:
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce (optional)
- 2 tbsp hoisin sauce (or vegan oyster sauce)
- 1 tsp sesame oil
- 1 tsp sugar
- 2 tbsp water or vegetable broth
- 1 tsp cornstarch (optional, for thickening)
Instructions
- Cook noodles according to package instructions, drain, and toss with a little sesame oil to prevent sticking.
- In a bowl, whisk together the sauce ingredients (including cornstarch if using). Set aside.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Sauté garlic and ginger for ~30 seconds until fragrant.
- Add onion, carrot, and bell pepper; stir‑fry for a couple of minutes.
- Add shredded cabbage and continue cooking until vegetables are crisp‑tender.
- Add the noodles and pour the sauce over. Toss to coat and cook until sauce thickens slightly and noodles are well coated.
- Remove from heat, stir in green onions, and serve immediately.
Notes
- Substitute spaghetti or ramen noodles if needed.
- Add tofu, tempeh, or edamame for extra protein.
- Use seasonal veggies like broccoli, snap peas, bok choy, or mushrooms.
- Adjust spice with chili garlic sauce or red pepper flakes.
- Whisking sauce separately ensures even coating and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
