Best Veggie Packed Chow Mein Recipe By Tasty Recipes

Veggie-Packed Chow Mein Recipe by Tasty image

Provided by Claire Nolan

Categories Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons cooking oil, divided
1 package chow mein noodle, hong kong style pan fried noodles, par cooked according to package instructions
½ cup onion, sliced
½ cup bell pepper
½ cup broccoli floret
½ cup carrot, julienned
1 tablespoon garlic, minced
salt, to taste
pepper, to taste
½ cup cabbage, chopped
½ cup shiitake mushroom, thinly sliced
½ cup snow pea
⅓ cup corn
2 tablespoons water
2 teaspoons cornstarch
2 ½ tablespoons soy sauce
1 ½ tablespoons hoisin sauce
1 ½ tablespoons rice wine
2 teaspoons sugar
1 teaspoon white pepper
½ cup bean sprout
scallion, sliced, for garnish

Steps:

In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
In the same wok, heat the remaining tablespoon of cooking oil over medium-high heat and add the onion, bell pepper, broccoli, and carrot. Stir and cook for 2 minutes, then add the garlic and season with salt and pepper. Stir and continue to cook for 2 minutes, or until the onions are translucent.
Add the cabbage, shiitake mushrooms, snow peas, and corn.
In a small bowl, combine the water and cornstarch. Mix with a fork to dissolve the cornstarch, then add the soy sauce, hoisin sauce, rice wine, sugar, and white pepper. Mix well.
Pour the sauce over the vegetables. Mix well and cook for 3-5 minutes, or until the vegetables have softened.
Add the crispy noodles to the wok, mix well and add bean sprouts. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.
Enjoy!

Nutrition Facts : Calories 355 calories, Carbohydrate 61 grams, Fat 8 grams, Fiber 5 grams, Protein 11 grams, Sugar 10 grams

Vegetable Chow Mein image

Provided by Giada De Laurentiis

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 14

8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups
2 large carrots, peeled, trimmed and cut into matchstick-size pieces
8 ounces fresh or dried chow mein noodles
3 tablespoons vegetable oil
1 (2-inch) piece fresh ginger, peeled and minced
3 garlic cloves, minced
6 large shiitake mushrooms, thinly sliced
1 (8-ounce) can sliced water chestnuts, rinsed and drained
1/4 cup low-sodium chicken broth
1/2 cup hoisin sauce*
2 tablespoons soy sauce
2 tablespoons honey
Kosher salt and freshly ground black pepper
2 green onions, thinly sliced

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.