Best Vegetable Chow Mein Recipes

VEGETABLE CHOW MEIN

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside.
• Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside.
• In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste.
• Transfer the chow mein to a large bowl and garnish with the green onions before serving.

AUTHENTIC VEGETABLE CHOW MEIN

Steps:

• Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.
• Stir together soy sauce, rice wine, oyster sauce, and cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.
• Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color.
• Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.
• Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.
• Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact.
• Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender).
• Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes.
• Return mixture just to a boil, then pour over noodle cake.

PORK AND VEGETABLE CHOW MEIN

Steps:

• Partially freeze pork. Slice across the grain into 1/4-in. thick strips; set aside. Combine broth, soy sauce, cornstarch and ginger; set aside. In a large skillet that has been coated with cooking spray, stir-fry pork and garlic for 5 minutes or until lightly browned. Add carrots, celery, onion, cabbage and spinach; stir-fry for 3 minutes. Add broth mixture; cover and simmer for 3 minutes.

EASY VEGETABLE CHOW MEIN

Steps:

• Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are tender.
• Stir in coleslaw mix and broth mixture. Cook and stir 1-1/2 minutes. Serve over noodles.

VEGETABLE CHOW MEIN

Steps:

• Prepare the noodles: Bring a large wok (or pot) of water to a boil.
• Meanwhile, prepare the sauce: In a small bowl, whisk together the soy sauces, abalone sauce, sugar and boullion powder until everything is dissolved and evenly combined.
• Cook noodles for 1 minute, then transfer to a colander. Rinse the cooked noodles with very cold water until bouncy and totally cool. Drain thoroughly and transfer to a large sheet tray. Drizzle with 1 tablespoon oil to prevent sticking and toss to coat. Spread noodles in a single layer and set aside. Wipe the wok dry.
• Set the wok (or a large skillet) over high heat until lightly smoking. Add the remaining 1 tablespoon oil and swirl to coat. Add the onions and bell peppers, and stir-fry for 30 seconds. Let it cook undisturbed until slightly charred on one side, about 1 minute. Toss again. Add the bean sprouts and Chinese chives, and stir-fry until the Chinese chives are dark green, about 1 minute.
• Add the cooked, drained noodles to the wok and toss to combine. Keep cooking and stirring until the noodles are toasty and totally dry, about 2 minutes.
• Add the chow mein sauce. Using chopsticks, vigorously and quickly mix the noodles thoroughly until the sauce is equally distributed and the noodles are all the same shade. Plate and serve.

EASY VEGETABLE CHOW MEIN

Steps:

• Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles.

VEGETABLE CHOW MEIN

Steps:

• Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about 3 minutes. Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside.
• Heat a wok over high heat and add the vegetable oil. When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until starting to brown, 1 to 2 minutes. Season the mushrooms with the Chinese five-spice powder. Stir-fry for 1 minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary). Toss in the cooked egg noodles, season with the light soy sauce and salt. Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately.

VEGETABLE CHOW MEIN INDIAN STYLE

Steps:

• Boil noodles as per package instructions. Drain and soak in cold water for about 2 mins to prevent them from cooking further. Drain and mix with 1 tbsp vegetable oil to prevent them from sticking. Set aside.
• In a small container, mix the sriracha sauce, ketchup, vinegar, and soy sauce. Set aside.
• In a wok or large frying pan, heat 2 tbsp oil to sizzling. Add ginger and garlic pastes. Stir fry for a minute then add the white part of the spring onions. Stir fry for another minute.
• Add the red and green bell pepper, carrots & stir fry until these veggies are partially cooked (about 2 minutes). Add the cabbage and stir fry for another minute.
• Add the sauce mixture. Mix well and then do a quick taste for salt and pepper. Add the drained noodles & mix until all is well combined. Add half of the green part of the spring onions (reserve half for garnishing) and stir fry for 2 minutes, until noodles are hot. Serve immediately with garnish of remaining spring onions.

VEGETABLE CHOW MEIN

Steps:

• If needed cut peppers and celery a few hours ahead then combine in a sealable bag or cover bowl and refrigerate until you use.
• Yes you must use dark sesame oil the other won't work. Broth used is optional use only one of the broths listed. Do NOT use both. If the dark sesame oil is too strong [this is a strong oil taste]reduce it to taste with light cooking sesame oil.
• In boil water cook the pasta until tender. Drain well.
• Now in no stick skillet or wok, heat the semsame oil until hot but not smoking over medium heat. Add the scallions, garlic and ginger and stir fry until scallions are tender crisp about 1 minute.
• Add the peppers, celery and mushrooms and stir fry until peppers and celery are tender crisp. About 4 minutes.
• Add pasta and stir fry until lightly crisp aobut 1 minute.
• In small bowl combine the rest of the ingredients along with rest of oil. Pour into skillet and cook stirring slightly for a minute until thickened.
• For Vegans and Vegetarians you are cooking for use the meatless option. And no chicken is not Vegetarian.

VEGETABLE CHOW MEIN RECIPE - (4.7/5)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside. Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside. In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste. Transfer the chow mein to a large bowl and garnish with the green onions before serving.

VEGETABLE CHOW MEIN

Steps:

• 1. Mix together cornstarch, water, tamari and oyster sauce. Set aside.
• 2. Stir fry the veggies, starting with the onions. Stir fry a couple of minutes then add the carrots and sitr fry a couple more minutes. Next add broccoli and mushrooms, stir frying a couple of minutes or so after each addition (You start with the veggies that take longest to cook and then the ones that just need heated through) - you'll want them tender crisp.
• 3. Add a little salt and pepper to taste. (Just Remember!! there is tamari in the sauce so don't over salt - if you use regular soy sauce instead of tamari, it is even saltier than tamari)
• 4. Make a "well" in the center of the veggies and add about half of the sauce. Stir until thickened. Mix in vegetables, remake the "well" and repeat with the rest of the sauce.
• 5. Mix in the veggies to coat with the sauce and serve with the chow mein noodles on the side.

VEGETABLE CHOW MEIN

Steps:

• Place the noodles in a saucepan, cover with boiling water and cook according to the packet instructions. Drain and set aside.
• In a frying pan, saute the red onion, garlic and spring onions in a little olive oil over a medium heat for about 8 minutes until the onion softens.
• Add the mushrooms and continue to saute for another 4-5 minutes. Add the spinach and saute just long enough to wilt it. Add the cooked noodles and mix all the ingredients together.
• Finally, add the soy sauce and sesame oil and mix well. Season with a little salt if desired before serving.

VEGETABLE CHOW MEIN

Steps:

• Parboil the noodles and make the sauce.
• Bring a large pot of water to a boil over high heat. Add the noodles and boil for 2 minutes. Drain the noodles in a colander and rinse well with cold running water. Place in a bowl, add 1 Tbs. of the corn oil and toss to coat evenly.
• In a small bowl, combine 3 Tbs. water, the oyster sauce, soy sauce, vinegar, sesame oil and sugar and stir to dissolve the sugar.
• Stir-fry the vegetables.
• Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Add the onion and bell pepper and stir-fry just until tender, about 2 minutes. Add the mushrooms and zucchini and continue to stir-fry until golden brown, about 2 minutes. Using a slotted spoon, transfer the vegetables to a bowl.
• Stir-fry the noodles.
• Return the pan to high heat and add the remaining 2 Tbs. corn oil. Add the ginger and garlic and stir-fry until fragrant, about 5 seconds. Add the noodles and cook until heated through, about 5 minutes. Return the vegetables to the pan, add the sauce, and continue to stir and toss until all the ingredients are well combined and heated through, about 1 minute. Transfer to a platter and serve immediately. Serves 4.

VEGETABLE CHOW MEIN

Steps:

• Boil noodles in salted water to desired doneness; rinse under cold water and drain well. Coat noodles with a bit of oil to prevent sticking.
• In a small bowl combine 1/4 cup vegetabe shock, soy sauce, Hoisin sauce and sesame oil. Mix well.
• In a large non-stick saute' pan, heat 2 tablespoons oil and saute' yellow onion until translucent. Add carrots, celery, cabbage and mushrooms and saute' until vegetables are tender. Add garlic and curry powder and saute' 20 seconds. Season with salt and pepper, remove from pan and set aside.
• To the pan add 1 tablespoon oil and add noodles and stir-fry noodles for 2-3 minutes to crisp them up a bit, stirring frequently. When noodles are crisp, return the vegetables to the pan and mix well. Add liquid seasonings from step 3 and mix in well.
• Garnish with green onions and chopped cilantro.