Vegetable Chow Mein

Vegetable Chow Mein
Staff Writer
Vegetable Chow Mein

Farina Kingsley

Vegetable Chow Mein

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.

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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.


Calories per serving:

454 calories

Dietary restrictions:

Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Pork Free, Alcohol Free

Daily value:



  • Fat 24g 37%
  • Carbs 50g 17%
  • Saturated 3g 13%
  • Fiber 4g 16%
  • Trans 0g
  • Sugars 6g
  • Monounsaturated 13g
  • Polyunsaturated 7g
  • Protein 11g 22%
  • Cholesterol 48mg 16%
  • Sodium 2,072mg 86%
  • Calcium 45mg 5%
  • Magnesium 61mg 15%
  • Potassium 482mg 14%
  • Iron 3mg 16%
  • Zinc 2mg 11%
  • Phosphorus 213mg 30%
  • Vitamin A 73µg 8%
  • Vitamin C 58mg 97%
  • Thiamin (B1) 1mg 47%
  • Riboflavin (B2) 0mg 23%
  • Niacin (B3) 6mg 32%
  • Vitamin B6 0mg 21%
  • Folic Acid (B9) 169µg 42%
  • Vitamin B12 0µg 3%
  • Vitamin D 0µg 0%
  • Vitamin E 4mg 20%
  • Vitamin K 17µg 22%
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