Vegetable Chow Mein

Staff Writer
A hearty vegetable dish that won't leave you feeling meat deprived
Vegetable Chow Mein
ezumelmages/istock

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
449
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.

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.

Nutritional Facts

Total Fat
24g
37%
Sugar
5g
N/A
Saturated Fat
3g
13%
Cholesterol
48mg
16%
Protein
11g
21%
Carbs
49g
16%
Vitamin A
51µg
6%
Vitamin B12
0.2µg
3.4%
Vitamin B6
0.4mg
18.7%
Vitamin C
40mg
66%
Vitamin D
0.2µg
0.1%
Vitamin E
4mg
19%
Vitamin K
17µg
21%
Calcium
43mg
4%
Fiber
4g
15%
Folate (food)
48µg
N/A
Folate equivalent (total)
241µg
60%
Folic acid
114µg
N/A
Iron
3mg
16%
Magnesium
59mg
15%
Monounsaturated
13g
N/A
Niacin (B3)
6mg
31%
Phosphorus
208mg
30%
Polyunsaturated
7g
N/A
Potassium
450mg
13%
Riboflavin (B2)
0.4mg
22.5%
Sodium
833mg
35%
Sugars, added
1g
N/A
Thiamin (B1)
0.7mg
46.3%
Trans
0.1g
N/A
Zinc
2mg
11%

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