EASY VEGETABLE CHOW MEIN
Quick and easy vegetable chow mein is the perfect 20 minute weeknight meal, using up all the vegetables you have in your fridge.
Provided by Alida Ryder
Categories Asian Stir Fry Vegetarian
Time 17m
Number Of Ingredients 16
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
Provided by Giada De Laurentiis
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
VEGETABLE CHOW MEIN
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about 3 minutes. Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside.
- Heat a wok over high heat and add the vegetable oil. When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until starting to brown, 1 to 2 minutes. Season the mushrooms with the Chinese five-spice powder. Stir-fry for 1 minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary). Toss in the cooked egg noodles, season with the light soy sauce and salt. Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately.
VEGGIE-PACKED CHOW MEIN RECIPE BY TASTY
Here's what you need: cooking oil, chow mein noodle, onion, bell pepper, broccoli floret, carrot, garlic, salt, pepper, cabbage, shiitake mushroom, snow pea, corn, water, cornstarch, soy sauce, hoisin sauce, rice wine, sugar, white pepper, bean sprout, scallion
Provided by Claire Nolan
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 22
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!
Nutrition Facts : Calories 355 calories, Carbohydrate 61 grams, Fat 8 grams, Fiber 5 grams, Protein 11 grams, Sugar 10 grams
AUTHENTIC VEGETABLE CHOW MEIN
The real thing - I modified from Epicurious which was a beef chow mein. I like to use a variety of vegetables including broccoli, onion, baby corn, asparagus and capsicum. We don't particularly enjoy bok choy but you can use it.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 390.1, Fat 16.6, SaturatedFat 3.1, Cholesterol 47.9, Sodium 412.9, Carbohydrate 50.1, Fiber 4.2, Sugar 3.1, Protein 11.4
EASY VEGETABLE CHOW MEIN
You don't need takeout with this easy chow mein recipe. Veggie lovers rejoice: snap peas, carrots, onions and mushrooms all round out this easy Asian-inspired dish. Add a few extra ingredients and your homemade chow mein is ready to devour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 12m
Yield 4
Number Of Ingredients 9
Steps:
- Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles.
Nutrition Facts : Calories 365, Carbohydrate 42 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 690 mg
VEGETABLE CHOW MEIN
From Time Life's Great Taste Low Fat. Use the Vegetable broth if a meatless dish is desired or use Chicken broth if you want meat.
Provided by That is Dr House to
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- If needed cut peppers and celery a few hours ahead then combine in a sealable bag or cover bowl and refrigerate until you use.
- Yes you must use dark sesame oil the other won't work. Broth used is optional use only one of the broths listed. Do NOT use both. If the dark sesame oil is too strong [this is a strong oil taste]reduce it to taste with light cooking sesame oil.
- In boil water cook the pasta until tender. Drain well.
- Now in no stick skillet or wok, heat the semsame oil until hot but not smoking over medium heat. Add the scallions, garlic and ginger and stir fry until scallions are tender crisp about 1 minute.
- Add the peppers, celery and mushrooms and stir fry until peppers and celery are tender crisp. About 4 minutes.
- Add pasta and stir fry until lightly crisp aobut 1 minute.
- In small bowl combine the rest of the ingredients along with rest of oil. Pour into skillet and cook stirring slightly for a minute until thickened.
- For Vegans and Vegetarians you are cooking for use the meatless option. And no chicken is not Vegetarian.
Nutrition Facts : Calories 344.4, Fat 6.7, SaturatedFat 1.3, Cholesterol 48.3, Sodium 336, Carbohydrate 54.4, Fiber 4.7, Sugar 5.9, Protein 11.8
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- Drain the noodles into a colander, rinse them with cold water, and then return them to the pot. Toss the noodles with a dash of oil to prevent sticking.
- Whisk the soy sauce, mushroom soy sauce, hoisin sauce, brown sugar, cornstarch, and sesame oil together in a small bowl, making sure to dissolve the sugar.
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- 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.
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