vegetable chow mein

Easy 20 minute Vegan Chow Mein with plenty of vegetables and tasty Chinese flavours. This recipe will show you how to make Chow Mein, healthier and tastier than the takeaway.

Vegan Vegetable Chow Mein

tbsp Peanut Oil

g Dried Wheat Noodles

80 g Bean Sprouts

tbsp Dark Soy Sauce

tsp Sesame Oil

White Pepper

Sugar

Sea Salt

Carrot (julienne)

Small Onion (finely sliced)

White Cabbage (finely sliced)

Garlic (minced)

tsp Ginger (minced)

Spring Onions (halved and sliced lengthways)

Cook the noodles in a large pot of generously salted boiling water.

Heat 2 tbsp of peanut oil in a large wok. Fry the onions, carrots and cabbage over a medium high heat for 3-4 minutes, until softened.

Add garlic, ginger, beansprouts, white pepper and sea salt then stir fry for 1 minute.

Add noodles, sugar and half the spring onions then mix thoroughly. Stir fry for 2 minutes, making sure to keep the ingredients moving.

Mix through soy sauce and sesame oil and turn off the heat. Garnish with the remaining spring onions and serve.

Hong Kong-style Cantonese vegetable chow mein is a vegetarian stand-in for your typical chow mein dishes, made with light, crispy pan-fried noodles, bok choy, mushrooms, and bean sprouts.

Vegetable Chow Mein Noodles: Hong Kong Cantonese Style

fresh thin Hong Kong Style Egg Noodles

mung bean sprouts ((150 grams))

water

sugar

soy sauce

sesame oil

Shaoxing wine ((divided))

white pepper

vegetable oil ((divided))

mushrooms

garlic ((minced))

bok choy,

salt

MSG ((totally optional))

oyster sauce

vegetable stock ((or water with salt to taste, optional))

cornstarch ((mixed with

scallions ((julienned))

Bring 2 quarts of water to a boil (we use our wok because it heats quickly), and add the Hong Kong-style noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2-3 minutes. Rinse in cold water and drain very thoroughly.

Rinse the mung bean sprouts in cold water twice to ensure they are cleaned. Drain just before you are ready to cook the dish so they stay hydrated and crunchy.

In a small bowl, mix the hot water and sugar, the soy sauces, sesame oil, 2 teaspoons Shaoxing wine and white pepper, and set aside.

Place your wok over high heat, and add 2 tablespoons of oil to coat the wok. Spread the Hong Kong noodles in a thin, even layer, and let the noodles cook for 1-2 minutes. Adjust the heat lower if the noodles start to scorch or higher if the noodles are not turning golden brown.

Flip the noodles over, and add another tablespoon of oil around the perimeter of the wok. Let the other side of the noodles crisp up. During this stage, the goal is to crisp and lightly brown the noodles as evenly as possible. After 90 seconds, flip the noodles again. Once they’re golden brown and crispy to your liking, gather the noodles to the middle of the wok and pour in the soy sauce mixture.

Next use a upward scooping motion to mix the noodles until the noodles are coated, almost glazed in the soy sauce mixture – about 30 seconds.Transfer your noodles to a plate and set aside.

Heat your wok once again over high heat, and add a ½ tablespoon of oil to coat the wok. Stir-fry the mushrooms for about a minute and transfer to a plate.

Heat the wok over high heat, and add a final tablespoon of oil to coat the wok. Add the garlic. After 5 seconds, add the bok choy, the remaining 2 teaspoons of Shaoxing wine, and stir-fry for 1 minute.

Add the salt, the MSG if using, and the oyster sauce, and continue to stir-fry for another 15 to 30 seconds.

At this point, you can add the optional hot vegetable stock if you like a moist vegetable chow mein or skip to the next step if you like it crispy. Some folks like to eat this dish with dry and crispy noodles. Others like a softer, chewier noodle, so the decision is yours. If you use the extra stock or if the there is visible liquid cooking out of the vegetables, add in the water and cornstarch mixture to thicken the liquid into a thin sauce. Continue to stir fry on high heat for another 30 seconds.

Your wok should be really hot at this point. Add the mushrooms and noodles back into the wok and toss everything together using a lifting motion (this aerates the dish, rather than gunking up the noodles) until the noodles, bok choy and mushrooms are well incorporated – about 30 seconds.

Toss in the scallions and the mung bean sprouts, and stir fry for another 30-60 seconds, or until the mung bean sprouts are just cooked but still crunchy. Plate and serve your vegetable chow mein noodles with your favorite hot chili oil!

Loaded with vegetables and tons of flavor, this Vegetable Chow Mein is just like take-out but much healthier! Ready in just minutes, this is a perfect quick and easy stir-fry recipe for busy weeknights, and a great way to clear out the fridge.

Vegetable Chow Mein

chow mein noodles

tbsp oil

red onion, sliced

yellow bell pepper, sliced

carrots, thinly sliced

ginger,

garlic,

mushrooms,

onions

sesame seeds

tbsp oyster sauce

tsp sesame oil

light brown sugar

tbsp rice wine vinegar

Cook the chow mein noodles according to the package instructions.

Heat oil in a large skillet or wok over high heat. Add in onions, bell peppers and carrots. Saute for about 3 minutes stirring constantly or until the vegetables start to get some color on them.

Add in bok choy, ginger and garlic. Cook for another 2 minutes or until the bok choy starts to wilt.

Add in mushrooms and cook for another minute or until the vegetables are tender.

Stir in the cooked noodles and chow mein sauce and toss to coat the noodles and vegetables in the sauce.Serve immediately with green onions and sesame seeds for garnish, if desired.

Whisk together soy sauce, oyster sauce, sesame oil, light brown sugar and rice wine vinegar in a small bowl. Set aside.

Chow Mein Sauce

https://content.jwplatform.com/videos/EgWM4IgO.mp4

Instant Pot vegetable Chow Mein- Vegan and healthy! It can be ready in less than 20 minutes.

INSTANT POT VEGETABLE CHOW MEIN

noodles (egg free dried OR Spaghetti)

julienne carrots

mangetouts (-snow peas)

red bell pepper (julienne)

spring onion

groundnut oil (peanut oil)

garlic

sesame oil (toasted)

rice vinegar

white pepper powder

sesame seeds (toasted)

Keep all the ingredients ready near Instant Pot.

Set up an Instant Pot according to manufacturer instructions.

Press the saute button for 5 minutes on HIGH.

Add ground nut oil and let it heat.

Add chopped garlic, fry a few seconds.

Then first add carrots, stir fry for a minute or so.

Then add mangetouts, bell pepper and spring onion.

Cook for a couple of minutes and remove it in a plate.

Now add dried noodles in the pot and enough water to just cover the noodles ( I added 1/2 cup water)

Close the lid and set the pressure cooker for 1 minute.

Let the build pressure.

Once done release the steam, open the lid.

Stir the noodles, then again press saute button for 2 minutes.

Add stir-fried noodles, salt, sugar, pepper powder, both soy sauce and rice vinegar.

Mix everything.

Add toasted sesame oil and mix again.

Serve HOT in a plate or bowl and sprinkle some toasted sesame seeds.

Enjoy!

https://content.jwplatform.com/videos/Z7n3pu1k.mp4

Instant Pot Vegetable Chow Mein/Lo Mein is easily ready under 20 mins (quicker than home delivery)  and is packed with flavours and textures. Also, not to forget it is vegan too. Make Chow Mein from scratch every time but make lots of it because it is downright delicious!

Instant Pot Vegetable Chow Mein/Lo Mein

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Vegan Vegetable Chow Mein

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Vegetable Chow Mein

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Top 4 vegetable chow mein recipes from across the web

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Vegan Vegetable Chow Mein

Vegetable Chow Mein Noodles: Hong K...

Vegetable Chow Mein

INSTANT POT VEGETABLE CHOW MEIN

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