Vegetable Chow Mein
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
2 people
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Calories
629 kcal
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Course
Main Course
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Cuisine
Chinese
Vegetable Chow Mein
Description
This Vegetable Chow Mein recipe uses fresh egg noodles stir-fried with aromatic garlic, fresh shiitake mushrooms, thinly sliced cabbage, and carrots stripped into matchsticks. The noodles absorb the combined flavors of soy sauce, optional dark soy sauce for color, sugar, sesame oil, white pepper, and water, producing a savory, lightly sweet sauce that clings to the strands. Bean sprouts and scallions are stirred in last to retain crunch and freshness.
The dish balances soft noodles with crisp vegetables, creating a satisfying texture contrast. The quick high-heat stir-fry keeps the vegetables tender-crisp while infusing the noodles with the umami-rich sauce. Garlic chili sauce served alongside adds an optional spicy depth for those who prefer heat.
Preparation care includes rinsing or soaking noodles according to package instructions to achieve the ideal texture. Shiitake mushrooms can be fresh or rehydrated dried ones, which should be soaked properly before cooking. This chow mein works well as a standalone meal or as a side dish in a broader meal.
Ingredients
- 8 oz (230g) fresh egg noodles or steamed chow mein/ chow mein
- 6 shiitake mushrooms cut into small pieces, fresh
- 3 tablespoons neutral cooking oil generic cooking oil
- 3-4 cloves garlic finely minced
- 2 oz (60g) cabbage finely sliced
- 1/2 carrot peeled and cut into thin strips, small
- 2 tablespoons soy sauce
- 1/4 teaspoon dark soy sauce for coloring purpose, (optional)
- 1 tablespoon sugar
- 1/2 teaspoon sesame oil
- 3 tablespoons water
- 3 dashes white pepper powder
- salt to taste
- 4 oz (120g) bean sprout rinsed and drained
- 2 talks scallion cut into 2 inch (5cm) lengths
- 1 tablespoon garlic chili sauce
Instructions
- Prep the noodles according to the packaging instructions.
- Heat a wok or pan over high heat. Once heated, add the oil. Add the garlic and stir-fry until aromatic, then follow with the mushrooms. Next, add the cabbage and carrot, stirring continuously.
- Add the noodles to the wok or pan, followed by the soy sauce, dark soy sauce, sugar, sesame oil, water, white pepper, and a pinch of salt. Stir and toss the noodles for about 1 minute.
- Add the bean sprouts and stir to combine well. Once the bean sprouts are cooked, add the scallions and stir a few more times. Dish out and serve immediately with garlic chili sauce.
Notes
- Rinse or soak noodles according to package instructions for best texture before cooking.
- Use fresh shiitake mushrooms or soak dried shiitakes in warm water for 30 minutes and drain before cutting.
- Garlic chili sauce served on the side adds optional heat to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Serving | 2people | |
| Calories | 629kcal | 31% |
| Carbohydrates | 102g | 34% |
| Protein | 21g | 42% |
| Fat | 27g | 42% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 95mg | 32% |
| Sodium | 1515mg | 63% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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