Vegetable Chow Mein

2012-09-25

Ingredients

  • 1 tin (425 g) baby corn
  • 1 tin (400 g) button mushroom
  • 2 carrots, thinly sliced
  • 1/2 small cabbage, thinly sliced
  • 1 large sweet pepper,
  • 1 small onion, thinly sliced
  • 184 g lou mein egg noodles (enriched egg noodles)
  • 2 tsp. salt (optional)
  • 1 tbsp. soy sauce
  • 1/2 tsp. corn starch (for solution)
  • 1/2 tbsp. sesame oil
  • Oil for frying (about 2 tbsp)
  • 1 sprig chive, chopped (optional)

Method

Step 1

Boil and drain noodles. Cut up the vegetables. Mix the cornstarch solution (1/2 tsp. cornstarch : 1 tbsp. water) and set aside.

Step 2

Heat wok and bring oil to a boil over a medium to high flame. Add the onion and stir fry for 30 seconds. Stir fry the carrots and sweet pepper for 1 minute. Then add the corn, mushrooms and cabbage.

Step 3

Stir fry for 1 minute until the vegetables are cooked. Add seasonings (except corn starch and sesame oil) then thicken with corn starch solution.

Step 4

Add sesame oil, noodles and chive stirring evenly. Turn off heat. Serve hot.

Click here for step by step recipe with pictures

Recipe © Simply Trini Cooking. All rights reserved

Print Recipe
Vegetable Chow Mein
Course Lunch, Main, Side Dish
Cuisine Chinese
Servings
Course Lunch, Main, Side Dish
Cuisine Chinese
Servings
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Nutritional Info

This information is per serving.

  • Calories

    168.7 kcal
  • Protein

    5.98 g
  • Carbohydrate

    23.1 g
  • Fat, Total

    6.5 g
  • Cholesterol

    10.12 mg
  • Dietary Fiber, Total

    8.29 g
  • Sugar, Total

    4.19 g
  • Folate (DFE)

    56.65 ug
  • Vitamin C

    27.7 mg
  • Vitamin A (RAE)

    794 ug
  • Alpha-tocapherol (Vitamin E)

    2.5 mg
  • Calcium

    43.9 mg
  • Magnesium

    24.34 mg
  • Iron

    1.66 mg
  • Zinc

    0.7964
  • Sodium

    652.4 mg

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