There’s a certain magic in a bowl of freshly made Vegetable Chow Mein. The smell of garlic sizzling in the pan, followed by the colorful mix of crisp veggies and tender noodles, fills the kitchen with the irresistible aroma of comfort.
I’ve always turned to this recipe when I need something quick but satisfying—especially on busy weeknights when takeout is tempting but homemade wins. Chow Mein has long been a staple of Chinese cuisine, originally a street food favorite, and now a beloved dish in households worldwide.
The beauty of this Vegetable Chow Mein is in its simplicity.
It’s all about balancing vibrant veggies—crunchy bell peppers, earthy mushrooms, and bright carrots—with perfectly chewy noodles, all tossed in a light yet flavorful sauce.
The dish’s versatility is a huge plus; you can easily swap in your favorite veggies, and it pairs wonderfully with homemade wontons if you’re feeling extra ambitious. With just a few basic ingredients and minimal prep, you can whip up a dish that’s full of flavor and color, and it’s perfect for sharing or meal-prepping for the week ahead.
Vegetable Chow Mein
Equipment
- Strainer
- Nonstick Skillet
- Tongs
Ingredients
- 1 piece of fresh ginger, peeled and minced
- 1 can sliced water chestnuts, rinsed and drained
- ¼ cup low-sodium chicken broth
- ½ hoisin sauce
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 green onions, thinly sliced
- 2 large carrots, peeled, trimmed, and cut into matchstick-size pieces
- 3 tbsp vegetable oil
- 3 tbsp garlic cloves, minced
- Kosher salt and freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and blanch the beans and carrots for 1 minute.
- Drain and cool in ice water, then set aside.
- Cook the noodles until tender, drain, rinse with cold water, and pat dry.
- In a large skillet, heat oil on high and sauté the noodles, ginger, and garlic for 2 minutes until lightly browned.
- Add mushrooms, beans, carrots, and water chestnuts; cook for 3 minutes.
- Pour in broth, hoisin, soy sauce, and honey.
- Simmer until slightly thickened, about 2 minutes.
- Season with salt and pepper, then garnish with green onions.
Notes
- Adjust sweetness by adding or reducing honey.
- Noodles should be dry before stir-frying to avoid sogginess.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 340 kcal |
| Carbohydrates | 56 g |
| Protein | 9 g |
| Sugar | 17 g |
What To Serve With Vegetable Chow Mein?
- Mexican Street Corn Soup
- Chicken and Dumplings
- Tofu Stir Fry Blockbuster
- Cheeseburger Spring Rolls Disney
Frequently Asked Questions (FAQs)
What type of noodles are best for chow mein?
Fresh or dried egg noodles work best for chow mein, but lo mein or yakisoba noodles can also be used for a similar texture and flavor.
How do I prevent my noodles from sticking together?
After boiling, rinse the noodles under cold water and toss with a bit of oil to keep them from clumping before stir-frying.
