Vegetable Chow Mein Recipe - Light & Healthy
Updated: Feb 6
I absolutely love Chinese food, it can be both so amazingly complex, but also basic, comforting, and always mouthwatering. In Chinese culture, noodles symbolize prosperity and longevity in life. It's so very easy to modify most Chinese dishes into a vegetarian dish. Sometimes, you can simply just skip the meat, plump up the number of vegetables, or even toss in something as basic as tofu. When you're ready to try a lighter easy to make, healthy style veggie noodle dish our vegetable chow mein recipe can be prepared both as a main dish, as well as a healthy Chinese side dish to accompany a larger meal.
Preparation Time: 10 Minutes Cooking Time: 10 Minutes Servings: 4 adults
1/2 medium red bell pepper, seeded and cut into 1/2" wide strips
1/2 medium yellow bell pepper, seeded and cut into 1/2" wide strips
1 medium carrot, cut into small matchstick pieces (julienned)
1 tablespoon freshly grated peeled ginger
5 cloves garlic, finely minced
1/2 medium yellow onion, cut into 1/4" dice
1 large broccoli crown, cut into 1" florets
8 crimini mushrooms, sliced
3 ounces snow peas, destringed
1 teaspoon toasted sesame oil
2 tablespoons low sodium soy sauce
2 green onions, sliced on a hard bias
2 tablespoons low sodium oyster sauce (for a vegan preparation, use mushroom oyster sauce)
2 tablespoons water
1 tablespoon rice wine vinegar
2 tablespoons grapeseed oil
1 & 1/2 tablespoons hoisin sauce
1 8oz package of Chinese yellow egg noodles
Let's Get Cooking!
Prepare the yellow egg noodles according to the directions on the package. When they are finished cooking, using a fine mesh strainer, run them under cold water. Set aside.
In a small bowl, whisk together the water, rice vinegar, toasted sesame oil, oyster sauce, soy sauce, sesame oil, and hoisin.
Add the grapeseed oil, to a carbon steel wok, or large pan over high heat. Heat 1/2 of the oil just until you see little wisps of smoke beginning to form. Toss in your carrots, broccoli, onions, bell pepper slices, and snow peas. Cook them for 3-5 minutes or until just tender-crisp.
Remove your veggies to a side plate, and return the wok to high heat. Add in the rest of the grapeseed oil, and again heat until little wisps of smoke begin to form. Add your mushrooms to the pan, and cook until they begin to just brown. Add your garlic and ginger to the pan, continually toss in the oil for just 60 seconds until beautifully fragrant. Pay special attention to keep the garlic and ginger moving in the pan to prevent burning, which results in bitter flavors.
Return the veggies and the noodles to the pan, and pour over your sauce mixture. Toss everything together over medium heat until just heated through. Serve immediately, and garnish with the green onions sprinkled over the top.
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About the Author:
Certified Master Chef Sean Andrade is Executive Chef/Owner of AWG Private Chefs, named the #1 Private Chef company in California. Chef Sean has worked in the restaurant and hospitality industries worldwide for more than 25 years. His company AWG Private Chefs offers highly custom-tailored, bespoke private chef dining experiences, select location meal delivery, and event catering in over 35 countries around the globe.