Vegetable Chow Mein Best Recipes

VEGETABLE CHOW MEIN

Ingredients:

• 8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups
• 2 large carrots, peeled, trimmed and cut into matchstick-size pieces
• 8 ounces fresh or dried chow mein noodles
• 3 tablespoons vegetable oil
• 1 (2-inch) piece fresh ginger, peeled and minced
• 3 garlic cloves, minced
• 6 large shiitake mushrooms, thinly sliced
• 1 (8-ounce) can sliced water chestnuts, rinsed and drained
• 1/4 cup low-sodium chicken broth
• 1/2 cup hoisin sauce*
• 2 tablespoons soy sauce
• 2 tablespoons honey
• Kosher salt and freshly ground black pepper
• 2 green onions, thinly sliced

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.

VEGGIE-PACKED CHOW MEIN RECIPE BY TASTY

Ingredients:

• 2 tablespoons cooking oil, divided
• 1 package chow mein noodle, hong kong style pan fried noodles, par cooked according to package instructions
• ½ cup onion, sliced
• ½ cup bell pepper
• ½ cup broccoli floret
• ½ cup carrot, julienned
• 1 tablespoon garlic, minced
• salt, to taste
• pepper, to taste
• ½ cup cabbage, chopped
• ½ cup shiitake mushroom, thinly sliced
• ½ cup snow pea
• ⅓ cup corn
• 2 tablespoons water
• 2 teaspoons cornstarch
• 2 ½ tablespoons soy sauce
• 1 ½ tablespoons hoisin sauce
• 1 ½ tablespoons rice wine
• 2 teaspoons sugar
• 1 teaspoon white pepper
• ½ cup bean sprout
• scallion, sliced, for garnish

Steps:

• In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
• In the same wok, heat the remaining tablespoon of cooking oil over medium-high heat and add the onion, bell pepper, broccoli, and carrot. Stir and cook for 2 minutes, then add the garlic and season with salt and pepper. Stir and continue to cook for 2 minutes, or until the onions are translucent.
• Add the cabbage, shiitake mushrooms, snow peas, and corn.
• In a small bowl, combine the water and cornstarch. Mix with a fork to dissolve the cornstarch, then add the soy sauce, hoisin sauce, rice wine, sugar, and white pepper. Mix well.
• Pour the sauce over the vegetables. Mix well and cook for 3-5 minutes, or until the vegetables have softened.
• Add the crispy noodles to the wok, mix well and add bean sprouts. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.
• Enjoy!

VEGETABLE CHOW MEIN

Ingredients:

• 12 ounces mixed vegetables (julienned carrots, snow peas, baby bok choy, stalks sliced and leaves set aside, blanched broccoli florets and julienned red bell pepper)
• 1 tablespoon peanut oil
• 2 cloves garlic, finely chopped
• 1 tablespoon peeled and grated fresh ginger
• 8 ounces cooked egg noodles
• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon chili oil
• Splash toasted sesame oil
• Ground white pepper

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.