Recipe For Vegetable Chow Mein Food

EASY VEGETABLE CHOW MEIN RECIPE

Steps:

• Prepare your veggies by cutting them small as mentioned in the ingredients.
• Prepare the Sauce. Mix the soy sauce, vinegar, chili sauce, and sugar together. Keep aside.
• Grab a pot and fill it with water to cook the noodles. Let it boil and then add all the noodles. Get a timer and time it at 2 1/2 minutes (or prepare according to packet instructions). We need to cook the noodles half way or they will get mushy while stir frying.
• Place your wok or large pan over low fire and add the oil and stir fry your Ginger and Garlic shortly.
• Then add the shredded cabbage and carrot and stir-fry for high heat for 1-2 minutes so that the ingredients get slightly soft.
• Now add in the cooked noodles.
• Pour the previously prepared sauce and 2 Tablespoon of water, over the noodles. Stir fry and mix the whole content for 2 minutes on high heat or until all the ingredients are slightly soft (don't overcook!). The content should not stick to the wok.
• Finish by topping the noodles with the sliced green onion stalks and serve hot directly.

CHOW MEIN WITH CHICKEN AND VEGETABLES

Steps:

• Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
• Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
• Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
• Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.

VEGETABLE CHOW MEIN

Steps:

• Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about 3 minutes. Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside.
• Heat a wok over high heat and add the vegetable oil. When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until starting to brown, 1 to 2 minutes. Season the mushrooms with the Chinese five-spice powder. Stir-fry for 1 minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary). Toss in the cooked egg noodles, season with the light soy sauce and salt. Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately.

EASY VEGETABLE CHOW MEIN

Steps:

• Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles.

CHOW MEIN

Steps:

• Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.
• Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions.

EASY VEGETABLE CHOW MEIN

Steps:

• In a hot wok, add a splash of vegetable oil then add the spring onion, garlic, ginger, mushrooms and peppers and stir fry for 5 minutes.
• Add the broccolini, sugar snaps and corn and fry for another 5 minutes until the vegetables are cooked but still firm.
• Add the baby spinach, soy, oyster sauce and sesame oil then stir fry for another 2 minutes to wilt the spinach.
• Add the cooked noodles then toss to combine, Season with lemon juice and more soy if necessary and serve.

VEGETABLE CHOW MEIN INDIAN STYLE

Steps:

• Boil noodles as per package instructions. Drain and soak in cold water for about 2 mins to prevent them from cooking further. Drain and mix with 1 tbsp vegetable oil to prevent them from sticking. Set aside.
• In a small container, mix the sriracha sauce, ketchup, vinegar, and soy sauce. Set aside.
• In a wok or large frying pan, heat 2 tbsp oil to sizzling. Add ginger and garlic pastes. Stir fry for a minute then add the white part of the spring onions. Stir fry for another minute.
• Add the red and green bell pepper, carrots & stir fry until these veggies are partially cooked (about 2 minutes). Add the cabbage and stir fry for another minute.
• Add the sauce mixture. Mix well and then do a quick taste for salt and pepper. Add the drained noodles & mix until all is well combined. Add half of the green part of the spring onions (reserve half for garnishing) and stir fry for 2 minutes, until noodles are hot. Serve immediately with garnish of remaining spring onions.

AUTHENTIC VEGETABLE CHOW MEIN

Steps:

• Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.
• Stir together soy sauce, rice wine, oyster sauce, and cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.
• Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color.
• Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.
• Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.
• Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact.
• Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender).
• Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes.
• Return mixture just to a boil, then pour over noodle cake.

VEGETABLE CHOW MEIN

Steps:

• Prepare the noodles as per package directions. I use Chow Mein stir-fry noodles that I boil in an Instant Pot or a stockpot for 3 minutes. When done, drain in a large colander and rinse with cold water to stop the cooking process and rinse off the excess starch.
• Drizzle 1 tablespoon oil on the noodles and toss well to coat the noodles with the oil.
• In a small mixing cup or bowl, combine soy sauce, vinegar, sriracha, hoisin sauce, pepper and sesame oil, and mix well. Keep aside.
• Heat a large chef pan or skillet on medium-high heat. When hot, add oil, minced garlic and ginger and saute for 30 seconds, until they start sizzling.
• Add sliced onions, peppers and julienned carrots and stir-fry for 2 minutes, or until the onions start to turn translucent.
• Add shredded cabbage and stir-fry another 2 minutes.
• Add the cooked noodles to the pan
• Pour the sauce over the noodles and with the help of tongs or two spoons, toss everything to coat with the sauce.
• Stir-fry another minute till everything is well combined. Check and adjust seasoning. Turn off the heat and garnish with sliced green onions. Enjoy!

VEGETABLE CHOW MEIN

Steps:

• Boil noodles in salted water to desired doneness; rinse under cold water and drain well. Coat noodles with a bit of oil to prevent sticking.
• In a small bowl combine 1/4 cup vegetabe shock, soy sauce, Hoisin sauce and sesame oil. Mix well.
• In a large non-stick saute' pan, heat 2 tablespoons oil and saute' yellow onion until translucent. Add carrots, celery, cabbage and mushrooms and saute' until vegetables are tender. Add garlic and curry powder and saute' 20 seconds. Season with salt and pepper, remove from pan and set aside.
• To the pan add 1 tablespoon oil and add noodles and stir-fry noodles for 2-3 minutes to crisp them up a bit, stirring frequently. When noodles are crisp, return the vegetables to the pan and mix well. Add liquid seasonings from step 3 and mix in well.
• Garnish with green onions and chopped cilantro.

VEGETABLE CHOW MEIN

Steps:

• Prep all vegetables before you begin cooking.
• Heat a wok or saute pan over high heat and add the oil. When the oil begins to smoke, add the garlic and grated ginger, and stir-fry for a few seconds. Add the carrots, snow peas and bok choy stalks. Stir-fry for a minute.
• Add a splash of water to create steam to help cook the vegetables. Add the blanched broccoli florets, bok choy leaves and the julienned red bell pepper. Stir fry for another minute.
• Add in the noodles and toss to combine. Add the soy sauce, rice vinegar, chili oil and toasted sesame oil. Season with ground white pepper. Serve immediately.

VEGETABLE CHOW MEIN

Steps:

• Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about 3 minutes. Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside.
• Heat a wok over high heat and add the vegetable oil. When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until starting to brown, 1 to 2 minutes. Season the mushrooms with the Chinese five-spice powder. Stir-fry for 1 minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary). Toss in the cooked egg noodles, season with the light soy sauce and salt. Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately.

VEGETABLE CHOW MEIN

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside.
• Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside.
• In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste.
• Transfer the chow mein to a large bowl and garnish with the green onions before serving.

VEGETABLE CHOW MEIN

Steps:

• Cook the noodles according to package directions. Drain, rinse with cold water, and set aside.
• Mix all the sauce ingredients in a small bowl until well combined, and set aside.
• Heat the oil in a wok or large skillet and sautée the garlic a little bit. Stir continuously and add the remaining veggies (red bell pepper, carrot, cabbage, mushrooms, and green onions).
• Cook over high heat for about 2-3 minutes, or until the veggies are done to your liking, stirring continuously.
• Add the cooked noodles and the sauce into the wok or skillet and cook for 1 minute, stirring continuously.
• Serve your chow mein recipe immediately with some chopped tempeh bacon, fried tofu, baked tofu, or tempeh.
• Keep the vegetable chow mein leftovers in an airtight container in the fridge for 3-5 days.

VEGETABLE CHOW MEIN

Steps:

• If needed cut peppers and celery a few hours ahead then combine in a sealable bag or cover bowl and refrigerate until you use.
• Yes you must use dark sesame oil the other won't work. Broth used is optional use only one of the broths listed. Do NOT use both. If the dark sesame oil is too strong [this is a strong oil taste]reduce it to taste with light cooking sesame oil.
• In boil water cook the pasta until tender. Drain well.
• Now in no stick skillet or wok, heat the semsame oil until hot but not smoking over medium heat. Add the scallions, garlic and ginger and stir fry until scallions are tender crisp about 1 minute.
• Add the peppers, celery and mushrooms and stir fry until peppers and celery are tender crisp. About 4 minutes.
• Add pasta and stir fry until lightly crisp aobut 1 minute.
• In small bowl combine the rest of the ingredients along with rest of oil. Pour into skillet and cook stirring slightly for a minute until thickened.
• For Vegans and Vegetarians you are cooking for use the meatless option. And no chicken is not Vegetarian.