DinnerMain Course

Vegetable Chow Mein

Name: Vegetable Chow Mein
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 250 g chow mein noodles dried; 1 tbsp sesame oil; 0.5 pcs yellow onion thinly sliced; 1 pcs carrot julienned; 2 cup cabbage shredded; 0.5 pcs bell pepper thinly sliced; 2 clove garlic minced; 1 tsp ginger grated; 3 tbsp soy sauce; 2 tbsp vegetable broth; 1 tsp cornstarch; 0.5 tsp sugar; 0.25 tsp white pepper; 2 pcs green onion chopped

This quick and flavorful vegetable chow mein is packed with fresh vegetables and tossed in a savory sauce. It's a perfect weeknight meal that comes together in under 30 minutes, offering a satisfying and healthy option.

An original recipe by Forkin

Total time: 25 min
Serves: 4
Difficulty: Easy
Per serving: 400 kcal

Vegetarian

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gchow mein noodles, dried
1 tbspsesame oil
0.5 pcsyellow onion, thinly sliced
1 pcscarrot, julienned
2 cupcabbage, shredded
0.5 pcsbell pepper, thinly sliced
2 clovegarlic, minced
1 tspginger, grated

sauce

3 tbspsoy sauce
2 tbspvegetable broth
1 tspcornstarch
0.5 tspsugar
0.25 tspwhite pepper

garnish

2 pcsgreen onion, chopped

Equipment

wok · tongs · whisk · skillet · large pot

The method

Step by step

1
Cook the chow mein noodles according to package directions until al dente, then drain and rinse with cold water to prevent sticking.
About 5 min
2
While the noodles cook, prepare the sauce by whisking together the soy sauce, vegetable broth, cornstarch, sugar, and white pepper in a small bowl.
About 2 min
Cook’s note: Ensure the cornstarch is fully dissolved to avoid lumps.
3
Heat the sesame oil in a large wok or skillet over medium-high heat.
About 1 min
4
Add the yellow onion, carrot, cabbage, and bell pepper to the wok and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
About 4 min
Cook’s note: Keep the vegetables moving to ensure even cooking.
5
Push the vegetables to one side of the wok and add the garlic and ginger to the empty space.
6
Sauté the garlic and ginger for about 30 seconds until fragrant, then mix them with the other vegetables.
About 1 min
Cook’s note: Be careful not to burn the garlic.
7
Add the cooked chow mein noodles to the wok with the vegetables.
8
Pour the prepared sauce over the noodles and vegetables.
Cook’s note: Give the sauce a quick stir before adding, as cornstarch can settle.
9
Toss everything together using tongs until the noodles and vegetables are evenly coated with the sauce and heated through, about 1-2 minutes.
About 2 min
Cook’s note: Ensure the sauce thickens slightly to coat the noodles well.
10
Serve immediately, garnished with green onion.

Per serving

Nutrition

54%Score

Calories: 400.1kcal
Protein: 8.4g
Carbs: 41.7g
Fat: 23.5g
Fibre: 3.3g
Sugar: 4.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chow mein in an airtight container in the refrigerator.

Reheating

Reheat in a pan over medium heat with a splash of water or vegetable broth until warmed through.