Best Vegetarian Chow Mein Recipes

Vegetarian Chow Mein image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 10

6 ounces dry chow-mein noodles, such as Wel-Pac
1/4 cup safflower oil, plus more if needed
1 tablespoon finely grated ginger (from a 2-inch piece)
1 bunch scallions (5 ounces), white parts cut into 1-inch pieces (1/2 cup), greens thinly sliced
8 ounces broccoli, cut into florets (2 cups), stems peeled and sliced
6 ounces carrots, peeled and sliced on the bias (1 cup)
1/4 cup black-bean sauce, such as Lee Kum Kee
1 tablespoon cornstarch, dissolved in 1 cup water
1 tablespoon rice-wine vinegar
1 can (15 ounces) baby corn, drained

Steps:

Add noodles to a large pot of boiling water; cook 3 minutes. Drain; rinse under cold water until cool. Drain well. Spread on paper towels; let stand 10 minutes. In a large cast-iron skillet, heat 2 tablespoons oil over medium-high. Add noodles in an even layer; cook until browned on bottom, 5 minutes. Flip; cook 4 minutes, adding 1 tablespoon oil if needed. Slide onto a paper towel-lined plate.
Add 2 tablespoons oil to skillet, then ginger and scallion whites; cook 30 seconds. Add broccoli and carrots; cook, stirring, until crisp-tender, about 3 minutes. Add 1/2 cup water; cover and cook 3 minutes. Uncover; add bean sauce and cornstarch mixture. Simmer until sauce thickens, 1 to 2 minutes. Stir in vinegar and corn; heat through. Serve over noodles, topped with scallion greens.

Vegetarian Chow Mein image

Provided by vishek100

Categories Chinese

Time 32m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb fresh noodles
2 ounces celery
2 ounces canned bamboo shoots
2 tablespoons peanut oil, for stir-frying
3 garlic cloves, crushed
1 small onion, finely sliced
1 tablespoon light soy sauce
2 tablespoons dark soy sauce
2 teaspoons finely chopped fresh ginger
3 tablespoons vegetable stock
1 teaspoon sugar
1/4 lb bean sprouts

Steps:

If you are using fresh noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes. If you are using the dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, then put them into cold water until required.
String the celery and slice diagonally. Shred the bamboo shoots.
Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds. Add the onion, celery, and bamboo shoots and stir-fry for about 5 minutes.
Drain the noodles thoroughly and put into the wok. Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts. Continue to stir-fry for another 2 minutes and then add the bean sprouts. Give the mixture a good stir and turn it onto a serving platter.