Vegetable Chow Mein

Vegetable Chow Mein

Farina Kingsley


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
  • zucchini, cut into thin strips
  • 1 Cup  thinly sliced fresh shiitake mushrooms
  • 1 Tablespoon  grated ginger
  • cloves garlic, minced

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.


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.

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