Veggie Chow Mein Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGAN CHOW MEIN



Vegan Chow Mein image

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

¼ cup vegetable stock
2 teaspoons liquid amino acids (such as Bragg®)
½ teaspoon white sugar
¼ teaspoon salt
1 tablespoon cornstarch
1 tablespoon vegetable stock
2 teaspoons peanut oil
1 cup canned large lima beans
¼ teaspoon salt
½ pound sweet onions (such as Vidalia®), sliced
1 rib celery, sliced diagonally
1 cup cooked brown rice

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

EASY VEGETABLE CHOW MEIN



Easy Vegetable Chow Mein image

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

1 cup vegetable broth or Progresso™ chicken broth (from 32-oz carton)
2 tablespoons cornstarch
2 tablespoons oyster sauce
1/4 teaspoon red pepper sauce
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 bag (1 lb) frozen snap peas, carrots, onions and mushrooms
2 1/2 cups coleslaw mix
4 cups chow mein noodles

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

VEGGIE-PACKED CHOW MEIN RECIPE BY TASTY



Veggie-Packed Chow Mein Recipe by Tasty image

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

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!

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



Easy Vegetable Chow Mein Recipe image

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

2 Tablespoons Soy Sauce
1 Tablespoon Rice Vinegar (or White Wine Vinegar )
2 Teaspoon Chili Sauce
1/2 Teaspoon Sugar
7 ounces Lo Mein Noodles (~1 packet)
2 Tablespoons Oil
1 Tablespoon Ginger + Garlic (*see Notes)
3/8 cup Cabbage (shredded)
2/3 cup Carrot (cut into matchsticks)
2 Tablespoon Water
3 Green Onions

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

VEGETABLE CHOW MEIN



Vegetable Chow Mein image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 12

8 ounces dried Chinese egg noodles
1 teaspoon toasted sesame oil
1 tablespoon vegetable oil
2 cloves garlic, minced
4 cups mixed fresh mushrooms (shiitake, king trumpet, cremini, button, etc.), sliced
Pinch Chinese five-spice powder
One 6-ounce bag baby spinach
1 to 2 tablespoons light soy sauce
Pinch salt
2 scallions, thinly sliced on the diagonal
1/2 tablespoon toasted white sesame seeds
1/2 tablespoon toasted black sesame seeds

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

EASY VEGETABLE CHOW MEIN



Easy vegetable chow mein image

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

3 spring (green onions, finely chopped)
3 garlic cloves (finely chopped)
2 teaspoons minced ginger
2 cups mushrooms (thinly sliced)
1 red pepper (de-seeded and thinly sliced)
1 yellow pepper (de-seeded and thinly sliced)
2 cups broccolini (halved lengthwise)
1 cup sugar snap peas (halved lengthwise)
10 baby corn (halved lengthwise)
2 cups baby spinach
2-3 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
juice of 1/2 lemon
300 g egg noodles (dry weight, cooked and cooled)
Fresh chopped chillies (to serve (optional))

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.

VEGETARIAN CHOW MEIN



Vegetarian Chow Mein image

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

6 ounces dry chow-mein noodles, such as Wel-Pac
1/4 cup safflower oil, plus more if needed
1 tablespoon finely grated ginger (from a 2-inch piece)
1 bunch scallions (5 ounces), white parts cut into 1-inch pieces (1/2 cup), greens thinly sliced
8 ounces broccoli, cut into florets (2 cups), stems peeled and sliced
6 ounces carrots, peeled and sliced on the bias (1 cup)
1/4 cup black-bean sauce, such as Lee Kum Kee
1 tablespoon cornstarch, dissolved in 1 cup water
1 tablespoon rice-wine vinegar
1 can (15 ounces) baby corn, drained

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.

VEGETARIAN CHOW MEIN



Vegetarian Chow Mein image

Easy 30-minute Vegetarian Chow Mein offers plenty of veggies and an addictive savory sauce coating it all. Today I'm sharing all my tips and tricks to make Chow Mein better than takeout!

Provided by Chelsea Lords

Categories     Dinner     Main Course     Vegetarian

Time 30m

Number Of Ingredients 18

3 cups green cabbage, (thinly sliced in small shreds)
1/2 tablespoon fresh ginger, (minced (~1 inch piece))
1/2 tablespoon fresh garlic, (minced (~2 large cloves))
3/4 cup julienned carrots ((~1 large carrot))
3/4 cup thinly sliced celery ((~2 stalks))
1 and 1/2 cups thinly sliced red pepper ((~1 large pepper))
1 and 1/2 cups thinly sliced baby bella mushrooms
1/4 cup green onions ((~3 onions))
1 and 1/2 tablespoons vegetable oil
1 package (6 ounces) chow mein noodles
1/2 tablespoon cornstarch
1 and 1/2 tablespoons lite soy sauce
1 and 1/2 tablespoons vegetarian oyster sauce ((regular oyster sauce if not vegetarian))
1/3 cup veggie stock or veggie broth ((chicken stock/broth works if not vegetarian))
1 tablespoon brown sugar (lightly measured, do not pack!)
1/2 teaspoon toasted (or plain) sesame oil
Freshly cracked pepper
Optional: toasted sesame seeds

Steps:

  • VEGGIE PREP: Prepare the ingredients in advance, because the cooking goes fast! Finely shred the cabbage, coarsely mince the ginger and garlic (don't want too fine of a mince or they burn; don't use jarred/tube ginger or garlic). Peel the carrot and then julienne into very small/thin pieces. (I cut into rounds and then cut into matchsticks) Very thinly slice the celery. Thinly slice the red pepper and halve those thin slices if they're long. Thinly slice mushrooms. Thinly slice the green onions to separate the white root from the green. You should get about 1/4 cup thinly sliced white roots. Reserve the thinly sliced green parts for later.
  • SAUCE PREP: Add the cornstarch and soy sauce to a small bowl and whisk with a fork until completely smooth. Stir in the vegetarian oyster sauce, vegetarian stock, brown sugar, and sesame oil. Add pepper to taste (I add about 1/2 teaspoon). Whisk until smooth. Reserve for later.
  • NOODLES: Follow package directions to prepare the chow mein noodles. Rinse in cold water and set aside.
  • COOK: Heat vegetable oil in a large skillet pan on high heat. Add the white roots of the onion for a minute or two and then and in the garlic and ginger. Be very careful to make sure neither burn -- only cook for about 20 seconds. Add red pepper, carrots, and celery. Stir fry, stirring nearly constantly for 2-3 minutes.
  • COOK CONT.: Add in the shredded cabbage and mushrooms. Stir constantly until veggies are crisp-tender and cabbage is wilted, about another 2-3 minutes. (You don't want the veggies to be mushy/soggy; they should be crisp-tender). Stir in the cooked noodles and the sauce mixture. Toss with tongs for 1 minute until thickened and ingredients are incorporated. Add in the thinly sliced tops of the green onions and toasted sesame seeds, if desired. Enjoy immediately.

Nutrition Facts : Calories 446 kcal, ServingSize 1 serving, Carbohydrate 62.7 g, Protein 12.9 g, Fat 22.3 g, Sodium 2490.6 mg, Fiber 18.7 g, Sugar 22.9 g

VEGETABLE CHOW MEIN INDIAN STYLE



Vegetable Chow Mein Indian Style image

Vegetable Chow Mein is an Indian Chinese noodle food item popular in India. Vegetable Chow Mein is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes.

Provided by Member 610488

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb spaghetti (uncooked)
1 tablespoon vegetable oil
6 spring onions, white part julienned
3 spring onions, green part julienned
1/8 cabbage, julienned
1 carrot, julienned
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1 teaspoon ginger paste
1 teaspoon garlic paste
2 tablespoons sriracha sauce (Huy Fong recommended)
2 tablespoons ketchup
1 tablespoon white vinegar
1 tablespoon soy sauce
2 tablespoons oil
salt & freshly ground black pepper, to taste

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.

Nutrition Facts : Calories 557, Fat 12.2, SaturatedFat 1.7, Sodium 364.2, Carbohydrate 94.8, Fiber 6.3, Sugar 8.3, Protein 16.9

VEGGIE CHOW MEIN



Veggie chow mein image

Veggie chow mein is a quick and easy Chinese noodle dish that can be fried up in just 15 minutes, and is a great fridge clearer!

Provided by Becca Heyes

Categories     Main meals

Time 15m

Number Of Ingredients 11

2 tbsp oil, (divided)
350 g (~ 12 1/2 oz) mixed stir fry vegetables (~ 5 cups when chopped) - see blog post for vegetable ideas
1/2 mild red chilli, (finely chopped)
3 cloves garlic, (minced)
1/2 tsp puréed ginger
160 g (~ 5 1/2 oz) extra firm tofu (I used smoked tofu), pressed and cut into bitesize pieces
410 g (~ 14 1/2 oz) fresh egg noodles
4 tbsp soy sauce
1/4 tsp Chinese five spice
Black pepper
1 tbsp sesame seeds, (to serve (optional))

Steps:

  • Heat a dash of oil in a large wok, and add the vegetables. Stir-fry the veg for a couple of minutes, then add the chilli, garlic and ginger, and cook for a further 5 minutes, until the vegetables are fairly tender but still with a bit of bite.
  • While the vegetables are cooking, heat the remaining oil in a separate frying pan, and add the pieces of tofu. Cook for 5-10 minutes over a fairly high heat, until slightly crispy.
  • Add the fresh noodles to the cooked vegetables, along with the crispy tofu, soy sauce, five spice, and a pinch of black pepper. Mix thoroughly, and cook over a medium heat for another 5 minutes or so, until the noodles are soft and everything is piping hot. If the chow mein starts to look a bit dry, add a splash of water.
  • Serve hot, sprinkled with sesame seeds if desired.

Nutrition Facts : ServingSize 1 portion, Calories 402 kcal, Carbohydrate 41.1 g, Protein 20.5 g, Fat 18.1 g, SaturatedFat 2.8 g, Cholesterol 31 mg, Sodium 1248 mg, Fiber 4.2 g, Sugar 4.2 g

VEGETABLE CHOW MEIN



Vegetable Chow Mein image

Provided by Giada De Laurentiis

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 14

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.

VEGETABLE CHOW MEIN



Vegetable Chow Mein image

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

8 ounces fettuccine
1 tablespoon dark oriental sesame oil
6 scallions, thin slice
4 garlic cloves, fine chop
2 tablespoons fresh ginger, fine chop
1 red bell pepper, thin strips
1 green bell pepper, thin strips
2 celery ribs, 1/4 inch slices
1/2 lb button mushroom, halved
1/4 teaspoon salt
2 teaspoons cornstarch
3/4 cup vegetable broth, meatless option or 3/4 cup low-sodium low-fat chicken broth, meat option
3 tablespoons Braggs liquid aminos or 3 tablespoons low sodium soy sauce
2 tablespoons dry sherry
1 tablespoon fresh lemon juice

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 image

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

8 oz noodles (225 g)
2 tbsp oil, I used extra virgin olive oil
4 cloves of garlic, minced
1 cup red bell pepper (100 g), julienned
1 cup carrot (120 g), peeled and julienned
1 cup cabbage (90 g), julienned
1 cup mushrooms (70 g), sliced
6 green onions, finely diced
4 tbsp water
2 tbsp cornstarch
4 tbsp soy sauce or tamari
2 tbsp Hoisin sauce
2 tbsp vinegar, I used rice vinegar
2 tbsp maple or agave syrup
½ tsp white pepper

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

More about "veggie chow mein food"

VEGGIE CHOW MEIN - IT DOESN'T TASTE LIKE CHICKEN
veggie-chow-mein-it-doesnt-taste-like-chicken image
Add all of the sauce ingredients to a bowl and mix together. Heat the oil in a large pan over high heat. When the oil is hot, add the cabbage and …
From itdoesnttastelikechicken.com
5/5 (20)
Total Time 35 mins
Category Main Course
Calories 310 per serving
  • Bring a large pot of water to a boil and cook the chow mein noodles according to the package directions. Drain and set aside.
  • Heat the oil in a large pan over high heat. When the oil is hot, add the cabbage and onion. Stir frequently until the cabbage and onion have reduced in size and are nicely browned, about 5 minutes. Remove the cabbage mixture from the pan and set aside.
  • Return the pan to the heat. Add more oil if needed and then sauté the carrots, peas, and mushrooms for 5 to 10 minutes, until softened and cooked through.


VEGETABLE CHOW MEIN RECIPE - FOOD & WINE
vegetable-chow-mein-recipe-food-wine image
Step 2. In a medium bowl, combine the soy sauce, oyster sauce, hoisin, rice vinegar, brown sugar and water. Set aside. Step 3. Heat the oil …
From foodandwine.com
5/5 (1)
Total Time 30 mins
Servings 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 | QUICK AND EASY VEGAN RECIPE | HIP ...
vegetable-chow-mein-quick-and-easy-vegan-recipe-hip image
In case you are wondering, yes… this is a vegan recipe for chow mein. Most recipes for the dish are vegan, unless meat is added. Hoisin sauce …
From hipfoodiemom.com
5/5 (1)
Category Main
Cuisine Asian
Total 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.
  • Next, add in the egg noodles and stir to combine. Cook for about 2 minutes and then add in bean sprouts and snow peas and cook for about 3 minutes or so. Add in the vegetable broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, for about 2 minutes. Season with salt and pepper, to taste and garnish with the diced green onions before serving.


VEGETABLE CHOW MEIN (VEGAN) (AUTHENTIC FLAVOURS) - THE ...
vegetable-chow-mein-vegan-authentic-flavours-the image
Instructions. Make 5 Spice Stir Fry sauce and set aside. Cook noodles according to instructions, (see notes on how to prepare different noodle …
From thecheekychickpea.com
Reviews 5
Total Time 30 mins
Category Mains
Calories 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.


REAL VEGETARIAN CHOW MEIN - RECIPETIN EATS
real-vegetarian-chow-mein-recipetin-eats image
Combine sauce ingredients in a small bowl. Heat oil in wok over high heat, add garlic and stir fry for 10 seconds. Add tofu and stir fry until starting to …
From recipetineats.com
4.8/5 (12)
Total Time 15 mins
Category Noodles, Stir Fry, Vegan, Vegetarian
Calories 390 per serving


VEGETABLE CHOW MEIN : RECIPES : COOKING CHANNEL RECIPE ...
vegetable-chow-mein-recipes-cooking-channel image
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 …
From cookingchanneltv.com
5/5 (1)
Calories 326 per serving


RECIPE FOR VEGETABLE CHOW MEIN - THE SPRUCE EATS
recipe-for-vegetable-chow-mein-the-spruce-eats image
Heat a large nonstick pan until very hot. Add 2 tablespoons of oil and sauté the onion and red bell pepper until just tender, about 2 minutes. Add the …
From thespruceeats.com
3.9/5 (35)
Total Time 20 mins
Category Side Dish, Dinner, Entree, Pasta
Calories 311 per serving


CURRIED VEGETABLE CHOW MEIN | THRIFTY FOODS RECIPES
curried-vegetable-chow-mein-thrifty-foods image
Method. Cook the noodles according to the package directions. Cool in cold water and drain well. Toss with the sesame oil and set aside. Heat the vegetable oil …
From thriftyfoods.com
Servings 4-6
Total Time 30 mins


10 BEST VEGETABLE CHOW MEIN WITHOUT NOODLES RECIPES - YUMMLY
10-best-vegetable-chow-mein-without-noodles-recipes-yummly image
Vegetable Chow Mein without Noodles Recipes 1,276,391 Recipes. Last updated Jan 31, 2022. This search takes into account your taste preferences. 1,276,391 suggested recipes. Vegetable Chow Mein Jack Slobodian. white …
From yummly.com


VEGAN CHOW MEIN | QUICKER THAN DELIVERY - HURRY THE FOOD UP
A final note. This vegan chow mein is here to show you just how awesome meat-free food can be. Breakfast is often another area where people get stumped for good veggie …
From hurrythefoodup.com
5/5 (4)
Total Time 30 mins
Category Main Course
Calories 667 per serving
  • Dice the ginger and get it frying in half the peanut or sesame oil. A wok or wide frying pan is helpful.


20 MINUTES VEGAN VEGETABLE CHOW MEIN - JACKSLOBODIAN
Instructions. Cook the noodles in a large pot of generously salted boiling water. Heat 2 tbsp of peanut oil in a large wok. Fry the onions, carrots and cabbage over a medium high …
From jackslobodian.com
5/5 (4)
Category Main Course
Cuisine Chinese
Calories 430 per serving
  • Heat 2 tbsp of peanut oil in a large wok. Fry the onions, carrots and cabbage over a medium high heat for 3-4 minutes, until softened.
  • Add noodles, sugar and half the spring onions then mix thoroughly. Stir fry for 2 minutes, making sure to keep the ingredients moving.


VEGETABLE CHOW MEIN - MAMA LOVES FOOD
Instructions. In a large pan over medium high heat, heat 1 tablespoon of sesame oil. Add al dente noodles and fry in pan, stirring constantly, until turning brown and slightly crispy, …
From mamalovesfood.com
Ratings 4
Calories 210 per serving
Category Main Course, Side Dish
  • In a large pan over medium high heat, heat 1 tablespoon of sesame oil. Add al dente noodles and fry in pan, stirring constantly, until turning brown and slightly crispy, about 3-4 minutes. Set noodles aside.
  • Heat remaining sesame oil in pan and cook onion, carrots, and celery until almost tender, about 3-4 minutes.
  • Add in mushrooms and cook for an additional minute. Stir in garlic and ginger and cook for 30 seconds.


VEGAN CHOW MEIN - FOOD WITH FEELING
Prep the noodles according to the packaging. Once drained, set aside to cool slightly. Heat the oil in a large skillet or wok over medium heat. Add in the carrots, peas, …
From foodwithfeeling.com
5/5 (2)
Category Dinner
  • Heat the oil in a large skillet or wok over medium heat. Add in the carrots, peas, broccoli, ginger, and cashews. Cook, stirring frequently, for 8-10 minutes.
  • Add in the garlic, soy sauce, and sesame seeds as well as the noodles. Toss to coat thoroughly untill all of the noodles are lightly covered in the sauce.
  • Cook for an additional 5 minutes and then remove from the heat. If adding in the crispy tofu, do so at this time.


VEGGIE CHOW MEIN - PLANT BASED ON A BUDGET
Add the celery, onion, carrots, and garlic and sauté for 3 to 4 minutes or until the celery and onion are tender and the onion is translucent. Add the broth and soy sauce. Bring …
From plantbasedonabudget.com
Cuisine Asian
Total Time 25 mins
Category Entree
Calories 70 per serving
  • In a large pot over medium-high heat, boil water and cook the noodles according to directions on the package.
  • While the noodles are cooking, prepare the vegetables. In a large pan or wok, heat the oil (or water). Add the celery, onion, carrots, and garlic and sauté for 3 to 4 minutes or until the celery and onion are tender and the onion is translucent.
  • Add the broth and soy sauce. Bring to a boil, then turn down the heat and simmer for 5 minutes,
  • Add the cooked noodles and bean sprouts and mix thoroughly. Cook for 5 minutes, stirring occasionally.


VEGAN CHOW MEIN - LOVING IT VEGAN - GOOD VEGAN RECIPES ...
Vegan oyster sauce – this is often called ‘vegetarian’ oyster sauce, but it is vegan by ingredient. If you can’t get this then you can use hoisin sauce instead. Spring onions – are …
From lovingitvegan.com
5/5 (2)
Total Time 25 mins
Category Entree, Savory
Calories 379 per serving
  • Prepare noodles. Prepare the noodles according to package instructions, drain, rinse and set aside. Undercook the noodles slightly as they will cook more with the other veggies in the wok.
  • Make your sauce. Add sesame oil, soy sauce, vegan oyster sauce, vegetable stock and coconut sugar to a measuring jug and whisk together until well mixed.


VEGGIE LOADED CHOW MEIN RECIPE - THE WANDERLUST KITCHEN
I’ve been a bit obsessed with veggie-loading my food lately. First, there was this Tuscan Bean Soup which contains nothing short of 70 pounds of squash, carrots, and kale. …
From thewanderlustkitchen.com
4.5/5 (34)
Total Time 25 mins
Category Main Dish
Calories 257 per serving
  • In a medium bowl, whisk together the soy sauce, dark soy sauce (if using), garlic, brown sugar, water, rice vinegar, and sriracha. Set aside.
  • Heat the sesame (or vegetable) oil in a wok or skillet over medium-high heat. Add the mushrooms in a single layer and saute for 90 seconds per side, until browned. Remove from skillet and set aside.
  • Add the broccoli and carrots to the pan along with 1/4 cup of water. Cover the pan, turn the heat down to medium, and let the vegetables steam for 2 minutes. Add the cabbage and scallions and stir-fry for 1 minute. Return the mushrooms to the pan along with the prepared noodles. Toss well.


VEGETABLE CHOW MEIN - DINNER, THEN DESSERT
Heat a large pan or wok on medium heat with the oil add in the cabbage, broccoli, celery and carrots. Cook 2-3 minutes until wilted, add the garlic and cook for an additional 30 …
From dinnerthendessert.com
5/5 (8)
Total Time 20 mins
Category Dinner
Calories 545 per serving
  • Heat a large pan or wok on medium heat with the oil add in the cabbage, broccoli, celery and carrots.


VEGETABLE CHOW MEIN - FOOD WITH FEELING
Making vegetable chow mein is super simple! Here’s a quick rundown of what’s involved, but you can find the complete recipe at the bottom of the post. Cook the noodles. …
From foodwithfeeling.com
Cuisine Asian
Total Time 25 mins
Category Dinner
Calories 270 per serving
  • Meanwhile in a large skillet or wok, heat the sesame oil over medium heat. Once hot, add in the carrots, broccoli, bell pepper, and cabbage. Saute for 5 minutes. Add in the green onion and garlic and saute for 2 additional minutes.
  • Add the sauce and noodles into the skillet and toss to combine. Continue to cook for about 2-3 minutes until the noodles are reheated and the sauce is thickened and beginning to coat the veggies and noodles.


VEGETABLE CHOW MEIN RECIPE, HOW TO MAKE ... - WEBINDIA123
Vegetable chow mein. To begin with, boil some water in a pan and add noodles. Close the lid and allow it to boil for sometime - remember to add a bit of salt to enhance the flavor of the noodles. Now light the adjacent burner and place a pan on it. When the pan gets heated up, add some ghee for sautéing out the veggies.
From webindia123.com
5/5


EASY VEGAN CHOW MEIN NOODLES (UNDER 30 MINUTES ...
Easy Vegan Chow Mein Noodles. Yield: 2 servings. Prep Time: 15 minutes. Cook Time: 10 minutes. Total Time: 25 minutes. This vegan Chow Mein noodles dish is easy to make in under 30 minutes and packed with nutrients and flavor! Use any vegetables you like and drown everything in delicious homemade sauce.
From nutriciously.com
5/5 (1)
Total Time 25 mins
Category Dinner
Calories 412 per serving


VEGGIE CHOW MEIN — THERE'S FOOD AT HOME
Heat a skillet over medium high heat, add in olive oil and swirl around to coat the pan. Add in mushrooms and roasted garlic or minced garlic. Season with salt and pepper. Sauté until mushrooms start turning brown, about 5 minutes. Add veggies to the skillet, season with garlic powder and red pepper chili flakes.
From thereisfoodathome.com
Servings 2-4
Total Time 30 mins
Estimated Reading Time 1 min


CHINESE VEGETABLE CHOW MEIN | CHINESE RECIPES | GOODTOKNOW
Ingredients. 2tbsp groundnut or vegetable oil. 125g packet oyster mushrooms, sliced. 1 red pepper, deseeded and sliced. 125g packet tenderstem broccoli, cut into pieces. 1 carrot, peeled and sliced. 1tbsp soy sauce. 1tbsp rice vinegar. 1-2tbsp oyster sauce.
From goodto.com
3.2/5
Total Time 20 mins
Category Dinner,Main Course
Calories 195 per serving


VEGGIE CHOW MEIN - MYPLATE
Drain and set aside. Cook onion and garlic with oil in frying pan for 1 minute over medium/high heat. Add carrot, chicken bouillon, and pepper sauce. Stir. Add broccoli, celery, and bell pepper and continue to stir. Reduce heat to low and add noodles and soy sauce. Mix well over low heat for 3 to 5 minutes. Add salt and pepper to taste.
From myplate.gov
Cholesterol 0 mg
Total Calories 163
Saturated Fat 1 g
Total Fat 4 g


VEGETABLE CHOWMEIN RECIPE BY NIRU GUPTA - NDTV FOOD
About Vegetable Chowmein | Chowmein Recipe: A Chinese stir-fried noodle dish which is now a popular streetside food dish across the globe, specifically in Asia.Being a popular dish across countries, Chow mein is made in different ways with many different variations in different places, this one here is the quickest and easiest chowmein recipe, made under 30 …
From food.ndtv.com
5/5 (6)
Category Cuisine
Cuisine Chinese
Total Time 35 mins


VEGGIE CHOW MEIN - HOUSE FOODS
Veggie Chow Mein. A classic Chinese noodle that is easy to make and loaded with tons of vegetables, even the picker eaters would enjoy! Servings 4. Prep Time 10 Min. Cook Time 10 Min. Cooking Directions. Prepare tofu shirataki. Place tofu shirataki in colander and rinse well with warm water. Pat dry. How to Prep Tofu Shirataki. In large frying pan, heat vegetable oil and …
From house-foods.com
Servings 4
Total Time 10 mins


VEGGIE CHOW MEIN - RECIPE REMIXES
Reheat 1 tablespoon oil in the same pan until very hot. Saute the ginger and garlic for several seconds. Add the noodles and about 1/3 of the sauce, and stir-fry until the noodles are heated through, roughly 5 minutes. Scramble 2 eggs in a bowl. Return the vegetables to the pan with the noodles, add the remaining sauce, sauce.
From reciperemixes.com
Servings 3
Estimated Reading Time 1 min
Category Dinner , Remixed , Vegetarian
Total Time 30 mins


VEGETABLE CHOW MEIN NOODLES - CHINESE RECIPES FOR ALL
1. Heat oil in a wok, on high heat until hot. 2. Add the carrots, onions and green peppers and fry for 2 minutes. Then add in the mushrooms and fry for an extra minute. Once done place the vegetables in a dish to the side. 3. Next, stir fry the beansprouts and noodles for two minutes. 4.
From chineserecipesforall.com


VEGETABLE CHOW MEIN - RECIPES ARE SIMPLE

From recipesaresimple.com


VEGETABLE CHOW MEIN - VEGAN HEAVEN
1. Step: Make the sauce: Place all ingredients in a small bowl and stir until combined.. 2. Step: In a large pan, heat some olive oil and pan-fry the vegan chicken pieces until crispy.Set aside. 3. Step: In the meantime, cook the noodles according to the instructions on the package.Set aside. 4. Step: Cut the veggies.Cut the broccoli into small florets, the carrots and …
From veganheaven.org


WHAT IS BEEF CHOW MEIN - MONTALVOSPIRITS
Vegetarian or vegan chow mein is also common. What is beef Chow Yoke? Chow Yoke simply means (pan) fried meat, just as chow mein means pan fried noodles. In Chinese cooking meat most often is pork. So chow yoke is probably pan fried pork. What’s the difference between chow mein and chop suey? Although the two dishes may seem similar, the way they …
From montalvospirits.com


VEGGIE CHOW MEIN RECIPES
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.
From tfrecipes.com


VEGETABLE CHOW MEIN RECIPES | SPARKRECIPES
Member Recipes for Vegetable Chow Mein. Very Good 4.0/5 (3 ratings) chinese chicken w/vegetable - chow mein or chop suey. after eating some ok chinese takeout, i decided to make my own version of chicken chow mein. This recipe is loaded with flavor and includes everything EXCEPT the noodles. please add your own rice or noodles to your liking. CALORIES: 165.9 | …
From recipes.sparkpeople.com


VEGETABLE CHOW MEIN (CHINESE NOODLES ... - THE FOOD SAMARITAN
Add the carrot and cabbage and fry for 2 minutes,but never decreasing the heat. Add the rest of the vegetables (keep 2 tbsp Onion greens and 1 tbsp beansprouts for garnish) and tofu,mushrooms and baby corn,the syrup/honey/sugar,soy sauce,chilli sauce and vinegar. Adding the sauces…check the steam. Mix well to amalgamate and add the prepared ...
From thefoodsamaritan.com


WHAT IS VEGETABLE CHOW MEIN? (WITH PICTURES)
Some vegetable chow mein recipes include primarily vegetables used in traditional Chinese cooking, such as spring onions, while others will include ingredients from European and American cuisine such as onions. Vegetable chow mein is a common dish in westernized Chinese cuisine, but it is also found around the world. In India, for instance, …
From delightedcooking.com


CRISPY CHOW MEIN BY JACK MONROE | THE VEGAN SOCIETY
Chow mein is one of my favourite dinners to knock up in a hurry – and an excellent receptacle for odds and ends of vegetables kicking around in the fridge. Some dried noodles contain egg, so flip the packet over in the supermarket and check the ingredients. If you do struggle to find egg-free Chinese-style noodles, you can use dried spaghetti instead.
From vegansociety.com


Related Search