Vegetable Chow Mein is an easy vegetable meal. If you’re on the hunt for something delicious, healthy, and easy to make, look no further than Vegetable Chow Mein! Not only is it a great way to get your daily dose of veggies, but it’s also a super simple dinner option that won’t have you slaving away in the kitchen for hours.
Plus, who doesn’t love a good noodle dish? To make this tasty meal, start by cooking up some noodles according to the package instructions. While those are cooking, chop up a variety of your favorite veggies – think bell peppers, carrots, broccoli, and onions – and sauté them in a wok or large frying pan. Flavored with soy sauce, garlic, and ginger, this dish is sure to satisfy your cravings and make your taste buds sing. So what are you waiting for? Get cooking and enjoy the deliciousness that is Vegetable Chow Mein!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Course: Vegetarian
Cuisine: Chinese
Servings: 6
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)
Instructions
- Boil and drain noodles. Cut up the vegetables. Mix the cornstarch solution (1/2 tsp. cornstarch : 1 tbsp. water) and set aside.
- 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.
- Stir fry for 1 minute until the vegetables are cooked. Add seasonings (except corn starch and sesame oil) then thicken with corn starch solution.
- Add sesame oil, noodles and chive stirring evenly. Turn off heat. Serve hot.
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Recipe © Simply Trini Cooking. All rights reserved.
Vegetable Chow Mein
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)
Instructions
- Boil and drain noodles. Cut up the vegetables. Mix the cornstarch solution (1/2 tsp. cornstarch : 1 tbsp. water) and set aside.
- 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.
- Stir fry for 1 minute until the vegetables are cooked. Add seasonings (except corn starch and sesame oil) then thicken with corn starch solution.
- Add sesame oil, noodles and chive stirring evenly. Turn off heat. Serve hot.
