Vegetable Chow Mein
Good noodles are the key to an authentic tasting chow mein. We have tested many different chow mein noodles, from dried chow mein noodles or spaghetti, to fresh chow mein noodles from the specialty asian market. We recently found these noodles at Trader Joe’s and thought we’d check them out and see how they stack up.
Spoiler alert: we were quite impressed!
These noodles and the perfect chewiness you expect from a fresh noodle, with the convenience of being shelf stable and offered at Trader Joe’s.
We started this recipe by loosely following the instructions on the back of the noodle box, with the addition of lots of fresh vegetables. We found the printed recipe to be a bit salty, and lacking a full well rounded flavor, which we remedied with the simple addition of some oyster sauce. This simple change kicked it up to a whole other level, and along with our vegetables turned this chow mein noodle recipe into a big winner.
To make this easy one pan meal, we simply mix together our sauce sauce ingredients, prep our veggies, and cook it up in minutes! If you want it to be extra fast, you can do all the prep ahead of time, and have dinner ready in just 10 minutes.
You can use any vegetables you like, but these are some of our favorites. We also love adding cabbage and mung bean sprouts when we have them.
Watch us make it:
Vegetable Chow Mein
Ingredients
- 1 Tbsp garlic 6 cloves minced
- 1 small yellow onion sliced
- 3 green onions cut into 1-2 inch pieces
- 3 celery stalks sliced on diagonal
- 1 carrot julienned & cut into 1-2 inch pieces
- ½ red bell pepper julienned & cut into 1-2 inch pieces
- 2 cups broccoli florets cut into bite sized pieces
- 4 Tbsp oil divided
- 21 oz fresh chow mein noodles
Sauce
- ⅓ cup low sodium soy sauce
- 3 Tbsp sesame oil
- 3 Tbsp rice vinegar
- 2 Tbsp oyster sauce
- ½ Tbsp coconut sugar or 1 tsp cane sugar
- 1 tsp sea salt
Instructions
- Combine sauce ingredients in measuring cup or small bowl.
- Heat 2 Tbsp oil in large skillet over medium heat.
- Add broccoli and cook partially (about 3 minutes) until it no longer looks raw, covering between stirring to help steam.
- Add bell pepper and cook 1-2 minutes.
- Add yellow and green onions, carrot, and celery, and cook 2 minutes longer until crisp tender.
- Set cooked veggies aside on plate, and return pan to stovetop. Add remaining 2 Tbsp oil.
- Add garlic and sauté 30 seconds until fragrant.
- Add noodles and sauce. Toss together and let cook a couple minutes until sauce has mostly absorbed into noodles.
- Return cooked veggies to pan, and toss together with noodles.