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.

Click here to see The Ultimate Chinese New Year Dinner.

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

Nutritional Facts

Total Fat
31g
44%
Sugar
16g
18%
Saturated Fat
6g
25%
Cholesterol
65mg
22%
Carbohydrate, by difference
70g
54%
Protein
16g
35%
Vitamin A, RAE
27µg
4%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
51mg
5%
Choline, total
70mg
16%
Fiber, total dietary
5g
20%
Folate, total
42µg
11%
Iron, Fe
4mg
22%
Magnesium, Mg
82mg
26%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
2mg
40%
Phosphorus, P
327mg
47%
Selenium, Se
55µg
100%
Sodium, Na
1090mg
73%
Water
94g
3%
Zinc, Zn
3mg
38%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.