CHOW MEIN WITH CHICKEN AND VEGETABLES
This stir-fry combines chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles in a flavorful Chinese-inspired sauce.
Provided by Allrecipes
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 61.7 g, Cholesterol 30.2 mg, Fat 17.9 g, Fiber 11.9 g, Protein 29.4 g, SaturatedFat 3.6 g, Sodium 991.7 mg, Sugar 4.7 g
EASY VEGETABLE CHOW MEIN
Quick and easy vegetable chow mein is the perfect 20 minute weeknight meal, using up all the vegetables you have in your fridge.
Provided by Alida Ryder
Categories Asian Stir Fry Vegetarian
Time 17m
Number Of Ingredients 16
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
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 326, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 48 milligrams, Sodium 412 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 13 grams, Sugar 4 grams
VEGGIE-PACKED CHOW MEIN RECIPE BY TASTY
Here's what you need: cooking oil, chow mein noodle, onion, bell pepper, broccoli floret, carrot, garlic, salt, pepper, cabbage, shiitake mushroom, snow pea, corn, water, cornstarch, soy sauce, hoisin sauce, rice wine, sugar, white pepper, bean sprout, scallion
Provided by Claire Nolan
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 22
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!
Nutrition Facts : Calories 355 calories, Carbohydrate 61 grams, Fat 8 grams, Fiber 5 grams, Protein 11 grams, Sugar 10 grams
EASY VEGETABLE CHOW MEIN RECIPE
A delicious quick and easy weeknight dinner idea. You can adjust the ingredients to add more vegetables.
Provided by Helene Dsouza
Categories Main Course
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 222 g, Calories 342 kcal, Carbohydrate 53 g, Protein 8 g, Fat 11 g, SaturatedFat 1 g, Sodium 941 mg, Fiber 3 g, Sugar 3 g
EASY VEGETABLE CHOW MEIN
You don't need takeout with this easy chow mein recipe. Veggie lovers rejoice: snap peas, carrots, onions and mushrooms all round out this easy Asian-inspired dish. Add a few extra ingredients and your homemade chow mein is ready to devour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 12m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 365, Carbohydrate 42 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 690 mg
VEGETABLE CHOW MEIN
This easy Vegetable Chow Mein recipe is bursting with a colorful mix of vegetables and Chinese noodles stir-fried with a salty, spicy, sweet Asian sauce.
Provided by Aneesha Gupta
Categories Main Course Noodles Side Dish
Time 25m
Number Of Ingredients 16
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!
Nutrition Facts : Calories 427 kcal, Carbohydrate 58 g, Protein 12 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 1273 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving
CHINESE CHOW MEIN
This easy Chinese Chow Mein recipe is made with noodles, vegetables, chicken, and a simple chow mein sauce!
Provided by Lauren Allen
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Prepare noodles according to package instructions.
- In a small bowl whisk the sauce ingredients together: soy sauce, sesame oil, oyster sauce, ginger, sugar, and cornstarch
- Heat a large pan or wok on high heat. Add oil. Add chicken, season with salt and pepper and stir fry just until cooked through.
- Add cabbage, carrots, celery, and the whites of the chopped green onion and stir fry for just for 1-2 minutes or until cabbage has wilted.
- Add the garlic and cook for 30 seconds.
- Add the pasta and sauce and cook for 1-2 minutes until the sauce has thickened. Add remaining green onion and fresh bean sprouts, if desired. Serve immediately.
Nutrition Facts : Calories 454 kcal, Carbohydrate 78 g, Protein 20 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 29 mg, Sodium 907 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
VEGETABLE CHOW MEIN
From Time Life's Great Taste Low Fat. Use the Vegetable broth if a meatless dish is desired or use Chicken broth if you want meat.
Provided by That is Dr House to
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 344.4, Fat 6.7, SaturatedFat 1.3, Cholesterol 48.3, Sodium 336, Carbohydrate 54.4, Fiber 4.7, Sugar 5.9, Protein 11.8
VEGETABLE CHOW MEIN
Vegetable chow mein, easy, super flavorful, and out of this world! One of my go-to dinner or lunch recipes, this dish is ready in 20 minutes.
Provided by Iosune
Categories Main Dish
Time 20m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 470 calories, Sugar 12.8 g, Sodium 1308 mg, Fat 24.8 g, SaturatedFat 3.5 g, Carbohydrate 56.8 g, Fiber 5 g, Protein 7.9 g
VEGETABLE CHOW MEIN
Provided by Giada De Laurentiis
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
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5/5 (12)Total Time 45 minsCategory NoodlesCalories 340 per serving
- Bring 2 quarts of water to a boil (we use our wok because it heats quickly), and add the Hong Kong-style noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2-3 minutes. Rinse in cold water and drain very thoroughly.
- Rinse the mung bean sprouts in cold water twice to ensure they are cleaned. Drain just before you are ready to cook the dish so they stay hydrated and crunchy.
- In a small bowl, mix the hot water and sugar, the soy sauces, sesame oil, 2 teaspoons Shaoxing wine and white pepper, and set aside.
- Place your wok over high heat, and add 2 tablespoons of oil to coat the wok. Spread the Hong Kong noodles in a thin, even layer, and let the noodles cook for 1-2 minutes. Adjust the heat lower if the noodles start to scorch or higher if the noodles are not turning golden brown.
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5/5 (1)Total Time 30 minsServings 2-3
- Cook the noodles according to the package instructions. Rinse under cold water, drain and set aside.
- In a medium bowl, combine the soy sauce, oyster sauce, hoisin, rice vinegar, brown sugar and water. Set aside.
- Heat the oil over high heat. Stir in the garlic, onion, and ginger. Cook for 2 to 3 minutes or until the garlic and onions are soft and fragrant.
- Stir in carrot, broccoli and bell peppers. Cook for 3 to 5 minutes or until the vegetables are tender.
VEGETABLE CHOW MEIN (VEGAN) (AUTHENTIC FLAVOURS) - THE ...
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Reviews 5Total Time 30 minsCategory MainsCalories 196 per serving
- Cook noodles according to instructions, (see notes on how to prepare different noodle varieties)
- Add oil to large non stick skillet, on medium/high heat. Let oil heat up for a minute, then add your white onions and mushrooms. Saute for a minute or two.
- Add cabbage continue to cook, until cabbage has lost its volume, about 2-3 minutes. Turn down heat if necessary.
VEGETABLE CHOW MEIN - FOOD WITH FEELING
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4.5/5 (77)Total Time 20 minsCategory MainsCalories 638 per serving
- Heat some oil in a wok or pan on high heat. Add the garlic and onion and fry for about 20 seconds, tossing so they don't burn.
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5/5 (8)Total Time 20 minsCategory DinnerCalories 545 per serving
- Heat a large pan or wok on medium heat with the oil add in the cabbage, broccoli, celery and carrots.
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From loveandgoodstuff.com
5/5 (17)Total Time 25 minsCategory Main CourseCalories 515 per serving
- Bring a large pot of water to a boil and add the chw mein noodles. Cook for 1 minute if using fresh, or 2-3 minutes if using dried noodles. Drain and rinse the noodles.
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- Boil some water in a wok. When the water is boiling, add 3 fresh homemade noodles. Let it cook for 2 minutes.
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From hipfoodiemom.com
5/5 (1)Category MainCuisine AsianTotal Time 30 mins
- Using a large nonstick skillet, heat the oil over medium-high heat. After a minute or so, add ginger and garlic and saute for a minute or two. Add all of the vegetables from the bok choy to the mushrooms and cook for about 4 to 5 minutes, or until the vegetables begin to soften a bit. Feel free to add a touch more vegetable oil if needed.
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5/5 (3)Total Time 15 minsCategory Chinese RecipesCalories 629 per serving
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Servings 4Total Time 30 minsCategory < 30 MinsCalories 447 per serving
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Ratings 4Calories 210 per servingCategory Main Course, Side Dish
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