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.

4
Servings
861
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
57g
81%
Sugar
2g
2%
Saturated Fat
17g
71%
Cholesterol
143mg
48%
Carbohydrate, by difference
55g
42%
Protein
32g
70%
Vitamin A, RAE
20µg
3%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
82mg
8%
Choline, total
94mg
22%
Fiber, total dietary
5g
20%
Folate, total
183µg
46%
Iron, Fe
6mg
33%
Magnesium, Mg
87mg
27%
Manganese, Mn
1mg
56%
Niacin
11mg
79%
Pantothenic acid
1mg
20%
Phosphorus, P
334mg
48%
Riboflavin
1mg
91%
Selenium, Se
22µg
40%
Sodium, Na
1006mg
67%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
101g
4%
Zinc, Zn
6mg
75%

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.