Vegetable Chow Mein Recipe 475

EASY VEGETABLE CHOW MEIN

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

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!

VEGGIE-PACKED CHOW MEIN RECIPE BY TASTY

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!

AUTHENTIC VEGETABLE CHOW MEIN

Steps:

• Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.
• Stir together soy sauce, rice wine, oyster sauce, and cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.
• Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color.
• Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.
• Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.
• Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact.
• Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender).
• Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes.
• Return mixture just to a boil, then pour over noodle cake.

VEGETABLE CHOW MEIN

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

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.