Vegetable Chow Mein Recipe


Nutrition

Cal/Serving: 459
Daily Value: 23%
Servings: 4

Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free
Fat24g37%
Saturated3g13%
Trans0g0%
Carbs52g17%
Fiber4g17%
Sugars6g0%
Protein11g21%
Cholesterol48mg16%
Sodium2194mg91%
Calcium46mg5%
Magnesium60mg15%
Potassium479mg14%
Iron3mg18%
Zinc2mg11%
Vitamin A1300IU26%
Vitamin C58mg97%
Thiamin (B1)1mg46%
Riboflavin (B2)0mg23%
Niacin (B3)7mg33%
Vitamin B60mg21%
Folic Acid (B9)168µg42%
Vitamin B120µg3%
Vitamin D0µg0%
Vitamin E4mg20%
Vitamin K17µg22%
Fatty acids, total monounsaturated13g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

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Vegetable Chow Mein
Farina Kingsley

I love this classic stir-fry noodle dish... toss in any variety of fresh vegetables and slices of leftover roast chicken or steak for a hearty one-dish meal.

Click here to see The Ultimate Chinese New Year Dinner.

3
Ratings4

INGREDIENTS

For the sauce :

  • 2 tablespoons oyster sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons water

For the chow mein :

  • 1 tablespoon salt
  • 1/2 pound fresh standard-sized egg noodles or 3 ounces dried egg noodles
  • 5 tablespoons canola oil
  • 1/2 cup thinly sliced yellow onion
  • 1 cup thinly sliced red bell pepper
  • 1 zucchini, cut into thin strips
  • 1 cup thinly sliced fresh shiitake mushrooms
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced

DIRECTIONS

For the sauce :

In a small bowl, combine the sauce ingredients and set aside.

For the chow mein :

Bring a large pot of water to a boil and add the salt. Boil the noodles for 2 minutes, drain, and rinse well with cold water. Place the noodles in a bowl and toss with 1 tablespoon of the oil.

Heat a large, nonstick pan until very hot. Add 2 tablespoons of the oil and sauté the onion and red bell pepper until just tender, 2 minutes. Add the zucchini and mushrooms and continue to stir-fry until golden brown, 5 minutes. Transfer the vegetables to a bowl.

Reheat the same pan until very hot. Add the remaining oil and sauté the ginger and garlic for several seconds. Add the noodles and stir-fry until the noodles are heated through, 5 minutes. Return the vegetables to the pan with the noodles, add the sauce, and continue to toss the noodles until they are well combined and heated through. Transfer to a warmed platter and serve immediately.

Recipe Details

Adapted from "Farina's Asian Pantry: Demystifying Asian Cuisine" by Farina Wong Kingsley (Farina's Asian Pantry, 2010)

Servings: 4
Cuisine: Chinese
Special Designations: Dairy-free

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