Vegetable Chow Mein
Enjoy a vibrant and flavorful twist on traditional Chinese cuisine with this Vegetable Chow Mein recipe, a quick and easy stir-fry that’s perfect for busy weeknights. Featuring tender chow mein noodles tossed with stir-fried vegetables like carrots, red bell peppers, shiitake mushrooms, sugar snap peas, and crunchy bean sprouts, this dish is bursting with color and texture. A savory sauce made with soy sauce, oyster sauce, sesame oil, and a hint of black pepper ties everything together, delivering irresistible umami flavor in every bite. Ready in just 35 minutes, this versatile recipe is ideal for vegetarians and anyone craving a light yet satisfying meal. Serve it hot with fresh green onion garnish for an authentic take-out experience at home! Keywords: Vegetable Chow Mein recipe, stir-fry noodles, vegetarian Asian dish, quick dinner idea, easy noodle recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 g chow mein noodles
- 2 tbsp vegetable oil
- 3 pieces garlic cloves
- 1 inch ginger
- 1 medium carrot
- 1 medium red bell pepper
- 100 g shiitake mushrooms
- 100 g sugar snap peas
- 2 pieces green onions
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
- 0.5 tsp black pepper
- 100 g bean sprouts
Instructions
Begin by boiling the chow mein noodles according to the package instructions. Once cooked, drain and rinse under cold water. Set aside.
Prepare the vegetables: mince the garlic and ginger, julienne the carrot, thinly slice the red bell pepper, slice the shiitake mushrooms, and trim the sugar snap peas. Chop the green onions, separating the white and green parts.
In a small bowl, mix soy sauce, oyster sauce, sesame oil, cornstarch, and water until smooth. Set the sauce aside.
Heat a large wok or skillet over medium-high heat and add vegetable oil. Once the oil is hot, add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
Add the carrot, red bell pepper, and shiitake mushrooms to the wok. Stir-fry for about 3-4 minutes until the vegetables start to soften.
Add sugar snap peas and the white parts of the green onions, continuing to stir-fry for an additional 2 minutes.
Add the cooked chow mein noodles to the pan. Pour the prepared sauce over the noodles and vegetables, mixing well to fully coat everything with the sauce.
Add black pepper and bean sprouts, mixing thoroughly. Cook for another 1-2 minutes until everything is heated through and well combined.
Finally, garnish with the green parts of the green onions and serve hot.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 65.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3682 mg | 160% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 19.3 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 187 mg | 14% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1439 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
