Recipes

Vegetable Chow Mein

Farina Wong Kingsley|

Vegetable Chow Mein
3.7 (3 ratings)
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I love this classic stir-fry noodle dish... toss in any variety of fresh vegetables and slices of leftover roast chicken or steak for a hearty one-dish meal.Click here to see The Ultimate Chinese New Year Dinner.
Servings
4
Vegetable Chow Mein
Ingredients
  • 2 tablespoon oyster sauce
  • 2 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 tablespoon toasted sesame oil
  • 3 tablespoon water
  • 1 tablespoon salt
  • 1/2 pound fresh standard-sized egg noodles or 3 ounces dried egg noodles
  • 5 tablespoon canola oil
  • 1/2 cup thinly sliced yellow onion
  • 1 cup thinly sliced red bell pepper
  • 1 zucchini, cut into thin strips
  • 1 cup thinly sliced fresh shiitake mushrooms
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
Directions
  1. In a small bowl, combine the sauce ingredients and set aside.
  2. Bring a large pot of water to a boil and add the salt. Boil the noodles for 2 minutes, drain, and rinse well with cold water. Place the noodles in a bowl and toss with 1 tablespoon of the oil.
  3. Heat a large, nonstick pan until very hot. Add 2 tablespoons of the oil and sauté the onion and red bell pepper until just tender, 2 minutes. Add the zucchini and mushrooms and continue to stir-fry until golden brown, 5 minutes. Transfer the vegetables to a bowl.
  4. Reheat the same pan until very hot. Add the remaining oil and sauté the ginger and garlic for several seconds. Add the noodles and stir-fry until the noodles are heated through, 5 minutes. Return the vegetables to the pan with the noodles, add the sauce, and continue to toss the noodles until they are well combined and heated through. Transfer to a warmed platter and serve immediately.
 
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