Vegetable Chow Mein Recipe 475

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VEGETABLE CHOW MEIN

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 12



Vegetable Chow Mein image

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.

Nutrition Facts : Calories 326, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 48 milligrams, Sodium 412 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 13 grams, Sugar 4 grams

8 ounces dried Chinese egg noodles
1 teaspoon toasted sesame oil
1 tablespoon vegetable oil
2 cloves garlic, minced
4 cups mixed fresh mushrooms (shiitake, king trumpet, cremini, button, etc.), sliced
Pinch Chinese five-spice powder
One 6-ounce bag baby spinach
1 to 2 tablespoons light soy sauce
Pinch salt
2 scallions, thinly sliced on the diagonal
1/2 tablespoon toasted white sesame seeds
1/2 tablespoon toasted black sesame seeds

VEGETABLE CHOW MEIN

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 10



Vegetable Chow Mein image

Steps:

  • Prep all vegetables before you begin cooking.
  • Heat a wok or saute pan over high heat and add the oil. When the oil begins to smoke, add the garlic and grated ginger, and stir-fry for a few seconds. Add the carrots, snow peas and bok choy stalks. Stir-fry for a minute.
  • Add a splash of water to create steam to help cook the vegetables. Add the blanched broccoli florets, bok choy leaves and the julienned red bell pepper. Stir fry for another minute.
  • Add in the noodles and toss to combine. Add the soy sauce, rice vinegar, chili oil and toasted sesame oil. Season with ground white pepper. Serve immediately.

12 ounces mixed vegetables (julienned carrots, snow peas, baby bok choy, stalks sliced and leaves set aside, blanched broccoli florets and julienned red bell pepper)
1 tablespoon peanut oil
2 cloves garlic, finely chopped
1 tablespoon peeled and grated fresh ginger
8 ounces cooked egg noodles
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 teaspoon chili oil
Splash toasted sesame oil
Ground white pepper

VEGETABLE CHOW MEIN

Provided by Giada De Laurentiis

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 14



Vegetable Chow Mein image

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.

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

EASY VEGETABLE CHOW MEIN

You don't need takeout with this easy chow mein recipe. Veggie lovers rejoice: snap peas, carrots, onions and mushrooms all round out this easy Asian-inspired dish. Add a few extra ingredients and your homemade chow mein is ready to devour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 12m

Yield 4

Number Of Ingredients 9



Easy Vegetable Chow Mein image

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.

Nutrition Facts : Calories 365, Carbohydrate 42 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 690 mg

1 cup vegetable broth or Progresso™ chicken broth (from 32-oz carton)
2 tablespoons cornstarch
2 tablespoons oyster sauce
1/4 teaspoon red pepper sauce
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 bag (1 lb) frozen snap peas, carrots, onions and mushrooms
2 1/2 cups coleslaw mix
4 cups chow mein noodles

VEGETABLE CHOW MEIN

When you order chow mein in the United States, your meal is likely to look different depending on your location: In the Northeast, it might be a plate full of gravy-laden stir-fried vegetables crowned with crispy noodles, whereas on the West Coast, the strands are thick and chewy. More traditional Cantonese restaurants will serve up deep-fried noodles, but in New York City, those noodles might be softer and thinner. Some versions use soy sauce liberally, while others abstain entirely. This Hong Kong-style chow mein is from the chef Lucas Sin, who researches regional Chinese cuisine and how it has morphed across the globe. This recipe, from his menu at Nice Day, a Chinese American takeout place in New York, is stained with soy sauce and has a robust vegetable-to-noodle ratio. It's bouncy, it has bite and it's delicious hot off the wok (or even cold from the fridge).

Provided by Alexa Weibel

Categories     dinner, weekday, noodles, vegetables, main course

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 12



Vegetable Chow Mein image

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.

8 ounces fresh Hong Kong pan-fried noodles (see Tip)
2 tablespoon neutral oil, such as canola or vegetable oil
1/2 large white or yellow onion, halved tip to tip, then sliced stem to stem ¼-inch-thick
1/2 large red bell pepper, sliced into ¼-inch-thick strips
1/2 large green bell pepper, sliced into ¼-inch-thick strips
1 1/2 cups bean sprouts
3/4 cup trimmed and chopped Chinese chives (cut into 2-inch segments)
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon abalone sauce or vegetarian oyster sauce
1 tablespoon granulated sugar
1 1/2 teaspoons chicken bouillon powder or mushroom bouillon powder

VEGGIE-PACKED CHOW MEIN RECIPE BY TASTY

Here's what you need: cooking oil, chow mein noodle, onion, bell pepper, broccoli floret, carrot, garlic, salt, pepper, cabbage, shiitake mushroom, snow pea, corn, water, cornstarch, soy sauce, hoisin sauce, rice wine, sugar, white pepper, bean sprout, scallion

Provided by Claire Nolan

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 22



Veggie-Packed Chow Mein Recipe by Tasty image

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

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

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