Quick & Easy Cantonese Vegetable Chow Mein
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
716 kcal
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Course
Main Course
Quick & Easy Cantonese Vegetable Chow Mein
Description
This recipe for Quick & Easy Cantonese Vegetable Chow Mein starts by blanching fresh chow mein noodles briefly to loosen them, then frying the noodles in vegetable oil to develop a crispy golden crust on both sides. Separately, a mix of vegetables including yu choy, green onion, red bell pepper, carrot, and snow peas are sautéed with minced garlic until tender and vibrant.
The sauce, made of oyster sauce, soy sauce, Shaoxing wine, sugar, sesame oil, and cornstarch, is simmered until thickened before being poured over the vegetables. Finally, the sauce-coated vegetables are served atop or mixed with the crispy noodles, combining the textures of crunchy noodles and the tender sautéed vegetables.
Choosing fresh chow mein noodles and cooking the noodles carefully to achieve an even golden crust emphasizes the contrast with the sauce-coated vegetables. This vegetable-focused chow mein is a good option for those looking for a flavorful stir-fried noodle dish without meat.
Ingredients
- 1 lb Chow Mein noodles fresh kind
- 2 cups yu choy chopped into 1 inch long pieces (or sub with bok choy, baby gai lan, napa cabbage)
- ¼ cup green onion chopped 1 inch long pieces (or sub with white onion or shallots)
- ½ red bell pepper julienned (or sub yellow or orange bell pepper)
- ¼ cup carrot matchsticks
- 1 cup snow peas ends trimmed (or sub with snap peas)
- 1 teaspoon garlic minced
- ½ cup vegetable oil or any neutral tasting oil
Sauce
- 2.5 tablespoon oyster sauce or vegetarian stir fry sauce
- 2.5 tablespoon cornstarch or sub with potato starch or tapioca starch
- 1 tablespoon soy sauce regular
- 2 teaspoon Shaoxing wine or sub with Dry Sherry Wine
- 1 teaspoon granulated sugar white
- ½ teaspoon sesame oil toasted
- 2 cups vegetable stock unsalted, or sub with chicken or beef stock
Instructions
- In a small bowl, combine ingredients for the Sauce as listed above and set aside.
- In a wok or pot filled halfway with hot water, bring to a boil. Add noodles and blanch for 30 seconds or just until loosened and strain immediately. Do not rinse off with cold water.
- In a large pan on medium heat, add ¼ cup oil. Wait for oil to become shiny. Then carefully lower in noodles and spread into a pancake. Fry until the bottom is golden and crispy. Turning the noodles occasionally for an even crust. Flip over noodles and pour another ¼ cup of oil around edges of wok. Fry until golden crispy. Transfer crispy noodle to a large serving plate.
- On medium-high heat, add in all vegetables, green onion and garlic. Sauté until vibrant in color.
- Then pour in Sauce and let it simmer to reduce and thicken for a couple of minutes, about 2-3 minutes. Once the sauce thickens to your desired consistency, immediately pour over crispy noodles. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 716 kcal
% Daily Value*
| Calories | 716kcal | 36% |
| Carbohydrates | 93g | 31% |
| Protein | 18g | 36% |
| Fat | 30g | 46% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Sodium | 1769mg | 74% |
| Potassium | 231mg | 5% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 3945IU | 79% |
| Vitamin C | 51mg | 57% |
| Calcium | 62mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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