Easy Vegetable Chow Mein Recipes

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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.

EASY VEGETABLE CHOW MEIN



Easy Vegetable Chow Mein image

A vegetable meal that starts with the convenience of frozen vegetables. It can be made more hearty by adding 2 cups cubed cooked chicken or turkey with the frozen vegetables in step 2. If you cannot find oyster sauce, substitute 1 tablespoon soy sauce. Recipe from one of Betty Crocker's supermarket cookbooklets.

Provided by Lorraine of AZ

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup vegetable broth (chicken broth may be substituted)
2 tablespoons cornstarch
2 tablespoons oyster sauce
1/4 teaspoon red pepper sauce
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 (16 ounce) bag frozen mixed vegetables (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 tender.
  • Stir in coleslaw mix and broth mixture. Cook and stir 1-1/2 minutes. Serve over noodles.

Nutrition Facts : Calories 410.3, Fat 21.4, SaturatedFat 3, Sodium 518.5, Carbohydrate 50.4, Fiber 7.9, Sugar 1.5, Protein 8.7

VEGETABLE CHOW MEIN



Vegetable Chow Mein image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 10

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.

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.

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

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