Vegetable Chow Mein
Savor the vibrant flavors and satisfying textures of this classic Chinese-American Vegetable Chow Mein. Tender egg noodles are stir-fried with a colorful medley of crisp vegetables, all coated in a rich, savory sauce that's both sweet and tangy. This quick and customizable dish brings the authentic taste of a takeout favorite right to your kitchen.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 325 kcal
Allergen information: may contain eggs, gluten, molluscs, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 250 gegg noodle, fresh or dried
- 1 tbspsesame oil
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 0.5 pcsyellow onion, thinly sliced
- 1 pcscarrot, julienned
- 1 pcsbell pepper, thinly sliced, any color
- 2 cupcabbage, shredded
sauce
- 4 tbspsoy sauce
- 2 tbspoyster sauce, (or vegetarian mushroom sauce)
- 1 tbsprice vinegar
- 1 tspsugar
- 0.25 tspwhite pepper
- 2 tbspwater
- 1 tspcornstarch
garnish
- 2 pcsgreen onion, chopped
Equipment
Large pot · Colander · Small bowl · Whisk · Large skillet or wok · Chef's knife · Cutting board · Tongs
The method
Step by step
- 1
Bring a large pot of salted water to a rolling boil over high heat.
About 5 min
Cook’s note: Salting the water adds flavor to the noodles from the inside out.
- 2
Add the egg noodles to the boiling water and cook according to package instructions until they are al dente, typically 3-5 minutes.
About 4 min
Cook’s note: Avoid overcooking the noodles, as they will continue to cook briefly in the wok. They should still have a slight bite.
- 3
Drain the cooked noodles thoroughly in a colander and rinse them with cold water to stop the cooking process and prevent sticking.
About 1 min
Cook’s note: Rinsing with cold water also helps remove excess starch, ensuring the noodles remain separate and don't clump together.
- 4
Toss the drained noodles with 1 teaspoon of sesame oil to keep them from sticking together while you prepare the other ingredients.
About 1 min
Cook’s note: Ensure every strand is lightly coated for the best texture in the final dish.
- 5
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, white pepper, water, and cornstarch until smooth and well combined. Set the sauce aside.
About 2 min
Cook’s note: Whisking thoroughly prevents lumps of cornstarch and ensures an even consistency when added to the hot wok.
- 6
Heat the remaining 2 teaspoons of sesame oil in a large skillet or wok over medium-high heat until shimmering.
About 1 min
Cook’s note: A hot wok is crucial for stir-frying to achieve that characteristic 'wok hei' or smoky flavor and to prevent vegetables from steaming.
- 7
Add the minced garlic and grated ginger to the hot oil and stir-fry for 30 seconds until intensely fragrant.
About 1 min
Cook’s note: Watch carefully to prevent the garlic from burning, which can turn bitter quickly.
- 8
Add the sliced yellow onion, julienned carrot, and sliced bell pepper to the wok. Stir-fry for 3-4 minutes until the vegetables are vibrant and slightly tender-crisp.
About 4 min
Cook’s note: Stir-fry constantly to ensure even cooking and to maintain the vegetables' crisp texture.
- 9
Add the shredded cabbage to the wok and continue to stir-fry for another 2-3 minutes until it just begins to wilt.
About 3 min
Cook’s note: Cabbage cooks down quickly, so avoid overcooking to retain some crunch.
- 10
Push the stir-fried vegetables to one side of the wok, creating an empty space in the center.
Cook’s note: This technique allows the sauce to thicken directly on the hot surface before mixing with the other ingredients.
- 11
Give the prepared sauce a quick re-whisk to ensure the cornstarch is suspended, then pour it into the empty side of the wok.
Cook’s note: Re-whisking prevents the cornstarch from settling at the bottom of the bowl.
- 12
Stir the sauce constantly in the hot wok for 30 seconds to 1 minute until it visibly thickens to a glossy consistency.
About 1 min
Cook’s note: The sauce should coat the back of a spoon; if it's too thick, add a tablespoon of water.
- 13
Add the cooked egg noodles to the wok with the vegetables and thickened sauce.
- 14
Using tongs, vigorously toss everything together to thoroughly combine the noodles, vegetables, and sauce, ensuring every strand is evenly coated.
About 2 min
Cook’s note: Lift and fold the noodles from the bottom of the wok to distribute the sauce and vegetables evenly.
- 15
Continue to cook for 1-2 more minutes, tossing frequently, until the noodles are heated through and the sauce is fully absorbed.
About 2 min
Cook’s note: Taste and adjust seasoning if necessary, adding a pinch more soy sauce or sugar to balance the flavors.
- 16
Remove the chow mein from the heat and transfer it to serving plates.
- 17
Garnish generously with sliced green onions before serving immediately.
Cook’s note: The fresh green onions add a pop of color and a mild, oniony bite that complements the rich sauce.
Per serving
Nutrition
- Calories
- 324.9kcal
- Protein
- 11.1g
- Carbs
- 54.3g
- Fat
- 6.2g
- Fibre
- 3.5g
- Sugar
- 6.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This Vegetable Chow Mein is a fantastic standalone meal, but it also pairs wonderfully with other Asian-inspired dishes like spring rolls or a simple cucumber salad. For a heartier version, feel free to add pan-fried tofu, chicken, or shrimp. A sprinkle of toasted sesame seeds before serving adds an extra layer of nutty flavor and visual appeal.
Store leftover Vegetable Chow Mein in an airtight container in the refrigerator.
Reheat in a microwave until warmed through, or in a skillet over medium heat with a splash of water or broth to prevent drying out, stirring frequently.