Vegetable Chow Mein
Better than takeout and faster than delivery: this chow mein tosses springy egg noodles and crisp vegetables in a glossy, savoury sauce. The secret is a very hot pan and having everything chopped before you start, because once the wok is going, it all comes together in about 5 minutes.
Updated
- Prep Time
- 10 mins
- Cook Time
- 10 mins
- Total Time
- 20 mins
- Servings
- 4 servings
Vegetable Chow Mein at a glance
Cook 300 g chow mein noodles, rinse and drain. Stir-fry garlic and ginger in a very hot wok, add carrot, cabbage, pepper and mushrooms for 3 minutes, then the noodles and a sauce of soy sauce, dark soy, vegetarian oyster sauce, sesame oil and sugar. Toss for 2 minutes, add bean sprouts and green onions, and serve immediately.
- Total time
- 20 mins
- Calories
- 390 per serving
- Protein
- 12 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Stir-frying
Ingredients
Sauce
Noodles
Equipment
Wok or large skillet · Large pot · Colander · Small bowl
Quick Directions
- 1
Mix the sauce
Stir the soy sauce, dark soy sauce, vegetarian oyster sauce, sesame oil, sugar and water together in a small bowl.
- 2
Cook the noodles
Cook the noodles according to the package, usually 2-4 minutes, until just tender.
- 3
Stir-fry the vegetables
Heat the remaining oil in a wok over high heat until shimmering.
- 4
Add noodles and sauce
Add the noodles and pour the sauce over them.
- 5
Finish and serve
Add the bean sprouts and green onions and toss for 30 seconds more.
Step-by-Step Instructions
Follow these detailed steps to make the perfect vegetable chow mein.
- 1
Mix the sauce
Stir the soy sauce, dark soy sauce, vegetarian oyster sauce, sesame oil, sugar and water together in a small bowl.
- 2
Cook the noodles
Cook the noodles according to the package, usually 2-4 minutes, until just tender. Drain, rinse under cold water to stop the cooking, and drain very well. Toss with 1 tsp of the vegetable oil to stop them sticking.
- 3
Stir-fry the vegetables
Heat the remaining oil in a wok over high heat until shimmering. Add the garlic and ginger for 20 seconds, then the carrot, cabbage, pepper and mushrooms. Stir-fry for 3 minutes until the cabbage wilts but still has some crunch.
- 4
Add noodles and sauce
Add the noodles and pour the sauce over them. Toss with tongs for 2 minutes until the noodles are evenly coated, hot and starting to crisp in spots.
- 5
Finish and serve
Add the bean sprouts and green onions and toss for 30 seconds more. Serve right away.
Recipe Tips
- Drain the noodles very well. Wet noodles steam in the pan and turn soggy instead of slightly crisp.
- If your wok is small, cook the vegetables and noodles in two batches so the pan stays hot.
- Vegetarian oyster sauce is made with mushrooms. Regular oyster sauce contains shellfish, so it is not vegetarian.
Variations
- Add 300 g sliced chicken breast, stir-fried before the vegetables until it reaches 74°C (165°F).
- Add cubes of pan-fried firm tofu for extra protein.
- Swap the noodles for rice noodles and use tamari to make it gluten-free.
Nutrition (per serving)
| Calories | 390 |
|---|---|
| Protein | 12 g |
| Carbs | 62 g |
| Fat | 11 g |
| Saturated fat | 1.5 g |
| Fibre | 6 g |
| Sugar | 8 g |
| Sodium | 1050 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate in an airtight container for up to 3 days.
- Reheat
- Reheat in a hot skillet with a splash of water for 2-3 minutes, tossing, or microwave until steaming hot.
Vegetable Chow Mein FAQs
What noodles are used for chow mein?
Chow mein uses thin wheat and egg noodles, sold fresh or dried and often labelled chow mein or Hong Kong-style noodles. Thin spaghetti or ramen noodles work in a pinch.
What is the difference between chow mein and lo mein?
Chow mein noodles are stir-fried until some get slightly crisp, with a lighter sauce. Lo mein noodles are softer and tossed in more sauce.
Is vegetable chow mein vegetarian?
This recipe is vegetarian because it uses mushroom-based vegetarian oyster sauce. Egg noodles contain egg, so use eggless wheat noodles for a vegan version.
How do I keep chow mein from getting soggy?
Rinse and drain the noodles well, use a very hot pan, cook in batches if needed and serve immediately after adding the bean sprouts.
