VEGETARIAN CHOW MEIN
When you have a few smart, flavor-boosting ingredients on hand, your favorite Chinese takeout is faster and lighter to make and enjoy at home. Fresh ginger and scallions dial up the store-bought black bean sauce used to dress these crispy noodles and tender stir-fried vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 10
Steps:
- Add noodles to a large pot of boiling water; cook 3 minutes. Drain; rinse under cold water until cool. Drain well. Spread on paper towels; let stand 10 minutes. In a large cast-iron skillet, heat 2 tablespoons oil over medium-high. Add noodles in an even layer; cook until browned on bottom, 5 minutes. Flip; cook 4 minutes, adding 1 tablespoon oil if needed. Slide onto a paper towel-lined plate.
- Add 2 tablespoons oil to skillet, then ginger and scallion whites; cook 30 seconds. Add broccoli and carrots; cook, stirring, until crisp-tender, about 3 minutes. Add 1/2 cup water; cover and cook 3 minutes. Uncover; add bean sauce and cornstarch mixture. Simmer until sauce thickens, 1 to 2 minutes. Stir in vinegar and corn; heat through. Serve over noodles, topped with scallion greens.
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.
VEGETARIAN CHOW MEIN
335 calories (kcal); 10 g Total Fat (15 percent calories from fat); 12 g Protein; 51 g Carbohydrate; 54 mg Cholesterol; 901 mg Sodium; 4g Fiber (Based on a medium sized onion; also, the database does not have a category for dark soy sauce. Just to give an idea of how much it helps to cut back on oil in cooking, using 3 tablespoons instead of 2 increases the calorie count to 364 calories per serving).
Provided by vishek100
Categories Chinese
Time 32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- If you are using fresh noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes. If you are using the dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, then put them into cold water until required.
- String the celery and slice diagonally. Shred the bamboo shoots.
- Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds. Add the onion, celery, and bamboo shoots and stir-fry for about 5 minutes.
- Drain the noodles thoroughly and put into the wok. Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts. Continue to stir-fry for another 2 minutes and then add the bean sprouts. Give the mixture a good stir and turn it onto a serving platter.
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
VEGAN CHOW MEIN
I love Chinese food. When I make it myself, I can control the ingredients. This way I know it is truly healthy.
Provided by SadieTheVeganLady
Categories World Cuisine Recipes Asian
Time 25m
Yield 1
Number Of Ingredients 12
Steps:
- Combine 1/4 cup vegetable stock, liquid amino acids, sugar, and 1/4 teaspoon salt in a cup. Whisk cornstarch and 1 tablespoon vegetable stock together in a separate cup until smooth.
- Heat peanut oil in a wok or large skillet over high heat; add lima beans and 1/4 teaspoon salt. Cook and stir beans until partially warmed, 2 to 3 minutes. Add onions and celery, lower heat to medium, and cook, stirring frequently, until vegetables are heated through and coated in oil, 2 to 3 minutes.
- Pour vegetable stock-liquid amino mixture over bean mixture and turn heat to high. Cover wok and cook over medium heat for 4 minutes. Stir cornstarch mixture into bean mixture and cook, stirring constantly, until sauce is thickened, about 1 minute. Serve with brown rice.
Nutrition Facts : Calories 641.9 calories, Carbohydrate 116.1 g, Fat 12 g, Fiber 20.2 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 2454.2 mg, Sugar 13.7 g
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