Vegetable Chow Mein Recipe
User Reviews
4.5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4 -6
-
Calories
363 kcal
-
Course
Main Course
-
Cuisine
Chinese
Vegetable Chow Mein Recipe
Description
This Vegetable Chow Mein uses prepared yakisoba noodles combined with sautéed mushrooms, steamed broccoli, carrots, cabbage, and scallions. The sauce is a blend of soy sauce, optional dark soy for color, garlic, brown sugar, rice vinegar, and sriracha, providing complexity without overwhelming the vegetables. Cooking begins by browning mushrooms for texture, then steaming the crunchier vegetables to maintain bite and color. Combining the sauce with the cooked noodles allows for full flavor absorption while keeping a slight glaze rather than a heavy coating.
Served hot, this chow mein can be enjoyed as a main vegetarian dish or a side. Garnished with toasted sesame seeds for optional nuttiness, the recipe highlights fresh vegetable textures against the soft noodles. The notes suggest storing leftovers refrigerated in an airtight container for 3-4 days and reheating gently in a skillet or microwave to preserve texture.
Following the cooking order ensures vegetables remain vibrant and noodles do not stick, supporting a balanced mouthfeel throughout each bite.
Ingredients
- 11.2 oz. yakisoba noodles I use two 5.6 ounce packages* of yakisoba noodles, seasoning packets discarded
- 1/4 cup soy sauce low sodium
- 1 teaspoon dark soy sauce optional, for color
- 2 cloves garlic minced
- 2 teaspoons brown sugar
- 1/2 cup water
- 1 teaspoon rice vinegar
- 1 tsp sriracha
- 2 teaspoons sesame oil or vegetable oil
- 4 ounces brown mushrooms sliced
- 2 cups broccoli florets
- 2 carrot cut into matchsticks, large
- 2 cups cabbage shredded; green or purple
- 4 scallions sliced
- 1 tbsp sesame seeds optional, for garnish
Instructions
- Follow the package instructions to warm and separate the yakisoba noodles.
- In a medium bowl, whisk together the soy sauce, dark soy sauce (if using), garlic, brown sugar, water, rice vinegar, and Sriracha. Set aside.
- Heat the sesame (or vegetable) oil in a wok or large skillet over medium-high heat. Add the mushrooms in a single layer and sauté for 90 seconds per side, until browned.
- Remove from the skillet and set aside.
- Add the broccoli and carrots to the pan along with 1/4 cup of water.
- Cover the pan, turn the heat down to medium, and let the vegetables steam for 2 minutes. Add the cabbage and scallions and stir-fry for 1 minute.
- Return the mushrooms to the pan along with the prepared noodles. Toss well.
- Pour the whisked sauce into the pan and toss the noodles to coat. Let the sauce come to a boil before turning the heat off.
- Serve hot, garnished with sesame seeds (if desired).
Notes
- Use freshly cooked yakisoba noodles, warming and separating before stir-frying to prevent clumping.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently in a skillet or microwave, stirring halfway through, to revive texture and flavor.
- Discard seasoning packets from noodle packages, as this recipe uses a separate sauce mixture for flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 363kcal | 18% |
| Carbohydrates | 73g | 24% |
| Protein | 16g | 32% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1361mg | 57% |
| Potassium | 740mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5535IU | 111% |
| Vitamin C | 59mg | 66% |
| Calcium | 117mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
