Vegetable Chow Mein
A satisfying medley of stir-fried noodles and fresh, crunchy vegetables, tossed in a savory sauce, perfect for a quick, delicious meal.
Oh dear noodle-lovers, gather round, for here lies the treasure of weeknight dinners. Vegetable Chow Mein isn't just a dish—it's a celebration in a bowl. Quick, wholesome, and utterly satisfying, it's the kind of meal that turns a "What on earth am I making tonight?" moment into a "Why don't I do this more often?" It's what happens when fresh, crunchy veggies tango with silky noodles—a dance made irresistible with a slathering of soy and oyster magic.
Perfectly apt for those on-the-go evenings or lazy Sundays, this dish will whisper sweet nothings of "takeout made better at home" into your ears. The noodles soak up all that saucy goodness, while the veggies keep things lively and light. Plus, there’s something utterly satisfying about tossing it all together in one big pan.
Be sure to get your wok blazing hot for that authentic street-styled char. And remember, topping it with sesame seeds and spring onions isn’t just aesthetic fluff—it adds the crunch and zing that makes this dish sing.
Ingredients
- 200 g chow mein noodles
- 30 ml vegetable oil
- 2 cloves garlic
- 5 ml ginger
- 1 carrot
- 1 red bell pepper
- 100 g snap peas
- 80 g baby corn
- 45 ml soy sauce
- 30 ml oyster sauce
- 5 ml sesame oil
- 2 spring onions
- 15 ml sesame seeds
Equipment
- wok
Instructions
Cook the chow mein noodles according to package instructions. Drain and set aside.
Heat vegetable oil in a large wok or skillet over medium-high heat.
Add minced garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.
Add sliced carrot, bell pepper, snap peas, and baby corn. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Add the cooked noodles to the pan, followed by soy sauce and oyster sauce. Toss everything together to combine well.
Drizzle sesame oil over the chow mein and toss once more.
Top with chopped spring onions and sesame seeds before serving.
Tips
- For extra flavour, toast the sesame seeds in a dry pan for a few minutes before sprinkling them on top.
- Undercook the noodles slightly as they'll finish cooking in the wok with the sauce and veggies.
- Prep all your vegetables and sauce ingredients before you start cooking; chow mein comes together quick!
- If you prefer softer vegetables, add a splash of water to the wok and cover it briefly to steam them.
- To prevent noodles from sticking, toss them in a little vegetable oil after boiling and before adding to the wok.
Substitutions
chow mein noodles → spaghetti or rice noodles
Noticeably differentvegetable oil → peanut oil
Stays closeoyster sauce → hoisin sauce
Noticeably differentsoy sauce → tamari (for gluten-free)
Stays closesnap peas → snow peas
Stays close
Nutrition
Per serving · estimated
- 300
- Calories
- 8 g
- Protein
- 40 g
- Carbs
- 12 g
- Fat
- 5 g
- Fibre
- 5 g
- Sugar
- 800 mg
- Sodium
FAQ
Can I use frozen vegetables instead of fresh?
Absolutely! Just be sure to thaw and drain them before cooking to avoid excess water in the dish.
Is there a way to make this gluten-free?
Yes, substitute chow mein noodles with rice noodles and use tamari instead of soy sauce.
How do I prevent the noodles from getting mushy?
Be careful not to overcook them initially and undercook them slightly; they will continue cooking when tossed with the veggies.
Can I make this dish in advance?
You can prep the veggies and sauces in advance, but it's best to stir-fry them fresh to maintain the texture.
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