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
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
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 10
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.
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
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
AUTHENTIC VEGETABLE CHOW MEIN
The real thing - I modified from Epicurious which was a beef chow mein. I like to use a variety of vegetables including broccoli, onion, baby corn, asparagus and capsicum. We don't particularly enjoy bok choy but you can use it.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 390.1, Fat 16.6, SaturatedFat 3.1, Cholesterol 47.9, Sodium 412.9, Carbohydrate 50.1, Fiber 4.2, Sugar 3.1, Protein 11.4
VEGETARIAN CHOW MEIN
When you have a few smart, flavor-boosting ingredients on hand, your favorite Chinese takeout is faster and lighter to make and enjoy at home. Fresh ginger and scallions dial up the store-bought black bean sauce used to dress these crispy noodles and tender stir-fried vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 10
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.
VEGAN CHOW MEIN
I love Chinese food. When I make it myself, I can control the ingredients. This way I know it is truly healthy.
Provided by SadieTheVeganLady
Categories World Cuisine Recipes Asian
Time 25m
Yield 1
Number Of Ingredients 12
Steps:
- Combine 1/4 cup vegetable stock, liquid amino acids, sugar, and 1/4 teaspoon salt in a cup. Whisk cornstarch and 1 tablespoon vegetable stock together in a separate cup until smooth.
- Heat peanut oil in a wok or large skillet over high heat; add lima beans and 1/4 teaspoon salt. Cook and stir beans until partially warmed, 2 to 3 minutes. Add onions and celery, lower heat to medium, and cook, stirring frequently, until vegetables are heated through and coated in oil, 2 to 3 minutes.
- Pour vegetable stock-liquid amino mixture over bean mixture and turn heat to high. Cover wok and cook over medium heat for 4 minutes. Stir cornstarch mixture into bean mixture and cook, stirring constantly, until sauce is thickened, about 1 minute. Serve with brown rice.
Nutrition Facts : Calories 641.9 calories, Carbohydrate 116.1 g, Fat 12 g, Fiber 20.2 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 2454.2 mg, Sugar 13.7 g
VEGETABLE CHOW MEIN INDIAN STYLE
Vegetable Chow Mein is an Indian Chinese noodle food item popular in India. Vegetable Chow Mein is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes.
Provided by Member 610488
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 557, Fat 12.2, SaturatedFat 1.7, Sodium 364.2, Carbohydrate 94.8, Fiber 6.3, Sugar 8.3, Protein 16.9
VEGETABLE CHOW MEIN
Provided by Giada De Laurentiis
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 14
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
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
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.
VEGETABLE CHOW MEIN
Super easy
Provided by Milliepoppins
Time 25m
Yield Serves 4
Number Of Ingredients 0
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.
CHICKEN CHOW MEIN WITH VEGETABLES
Chicken chow mein.
Provided by Sebastian Pistrin
Time 1h10m
Yield 5
Number Of Ingredients 16
Steps:
- Combine soy sauce, cornstarch, sesame oil, and garlic for marinade in a glass or ceramic bowl. Add the chicken and marinate for at least 30 minutes.
- Heat 1 tablespoon vegetable oil in a saute pan over medium-high heat. Add the chicken. Stir-fry until lightly browned and cooked through, 3 to 5 minutes. Transfer cooked chicken to a plate for later.
- Meanwhile, bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
- Whisk chicken stock, oyster sauce, soy sauce, and cornstarch together in another bowl. Set aside.
- Heat 2 teaspoons vegetable oil in the same pan you cooked the chicken in over medium-high heat. Add garlic. Add bok choy and carrot; stir-fry until tender, about 5 minutes. Add the cooked noodles and chicken stock mixture; stir to combine and cook until the sauce has thickened. Add the chicken back to the pan; stir to combine until warm. Serve.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 36.5 g, Cholesterol 51.8 mg, Fat 23 g, Fiber 4 g, Protein 26.1 g, SaturatedFat 3.7 g, Sodium 864.1 mg, Sugar 3.3 g
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- Cook the noodles according to the package instructions. Rinse under cold water, drain and set aside.
- In a medium bowl, combine the soy sauce, oyster sauce, hoisin, rice vinegar, brown sugar and water. Set aside.
- Heat the oil over high heat. Stir in the garlic, onion, and ginger. Cook for 2 to 3 minutes or until the garlic and onions are soft and fragrant.
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- Bring a large pot of water to a boil and cook the chow mein noodles according to the package directions. Drain and set aside.
- Heat the oil in a large pan over high heat. When the oil is hot, add the cabbage and onion. Stir frequently until the cabbage and onion have reduced in size and are nicely browned, about 5 minutes. Remove the cabbage mixture from the pan and set aside.
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- Heat a dash of oil in a large wok, and add the vegetables. Stir-fry the veg for a couple of minutes, then add the chilli, garlic and ginger, and cook for a further 5 minutes, until the vegetables are fairly tender but still with a bit of bite.
- While the vegetables are cooking, heat the remaining oil in a separate frying pan, and add the pieces of tofu. Cook for 5-10 minutes over a fairly high heat, until slightly crispy.
- Add the fresh noodles to the cooked vegetables, along with the crispy tofu, soy sauce, five spice, and a pinch of black pepper. Mix thoroughly, and cook over a medium heat for another 5 minutes or so, until the noodles are soft and everything is piping hot. If the chow mein starts to look a bit dry, add a splash of water.
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- VEGGIE PREP: Prepare the ingredients in advance, because the cooking goes fast! Finely shred the cabbage, coarsely mince the ginger and garlic (don't want too fine of a mince or they burn; don't use jarred/tube ginger or garlic). Peel the carrot and then julienne into very small/thin pieces. (I cut into rounds and then cut into matchsticks) Very thinly slice the celery. Thinly slice the red pepper and halve those thin slices if they're long. Thinly slice mushrooms. Thinly slice the green onions to separate the white root from the green. You should get about 1/4 cup thinly sliced white roots. Reserve the thinly sliced green parts for later.
- SAUCE PREP: Add the cornstarch and soy sauce to a small bowl and whisk with a fork until completely smooth. Stir in the vegetarian oyster sauce, vegetarian stock, brown sugar, and sesame oil. Add pepper to taste (I add about 1/2 teaspoon). Whisk until smooth. Reserve for later.
- NOODLES: Follow package directions to prepare the chow mein noodles. Rinse in cold water and set aside.
VEGETABLE CHOW MEIN - DINNER, THEN DESSERT
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- Heat a large pan or wok on medium heat with the oil add in the cabbage, broccoli, celery and carrots.
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- Grab a pot and fill it with water to cook the noodles. Let it boil and then add all the noodles. Get a timer and time it at 2 1/2 minutes (or prepare according to packet instructions). We need to cook the noodles half way or they will get mushy while stir frying.
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- firstly, in a small bowl take 1 tsp corn flour, 1 tsp chilli powder, ¼ tsp cumin powder and ¼ tsp coriander powder.
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- Add the broccolini, sugar snaps and corn and fry for another 5 minutes until the vegetables are cooked but still firm.
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- In a large pot over medium-high heat, boil water and cook the noodles according to directions on the package.
- While the noodles are cooking, prepare the vegetables. In a large pan or wok, heat the oil (or water). Add the celery, onion, carrots, and garlic and sauté for 3 to 4 minutes or until the celery and onion are tender and the onion is translucent.
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- Bring 2 quarts of water to a boil (we use our wok because it heats quickly), and add the Hong Kong-style noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2-3 minutes. Rinse in cold water and drain very thoroughly.
- Rinse the mung bean sprouts in cold water twice to ensure they are cleaned. Drain just before you are ready to cook the dish so they stay hydrated and crunchy.
- In a small bowl, mix the hot water and sugar, the soy sauces, sesame oil, 2 teaspoons Shaoxing wine and white pepper, and set aside.
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- Heat some oil in a wok or pan on high heat. Add the garlic and onion and fry for about 20 seconds, tossing so they don't burn.
- Add the pepper, bean sprouts and cabbage and fry for a couple of minutes. Toss well so they get cooked evenly.
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- Using a large nonstick skillet, heat the oil over medium-high heat. After a minute or so, add ginger and garlic and saute for a minute or two. Add all of the vegetables from the bok choy to the mushrooms and cook for about 4 to 5 minutes, or until the vegetables begin to soften a bit. Feel free to add a touch more vegetable oil if needed.
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- Prepare noodles. Prepare the noodles according to package instructions, drain, rinse and set aside. Undercook the noodles slightly as they will cook more with the other veggies in the wok.
- Make your sauce. Add sesame oil, soy sauce, vegan oyster sauce, vegetable stock and coconut sugar to a measuring jug and whisk together until well mixed.
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