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Vegetable Chow Mein http://rasamalaysia.com/vegetable-chow-mein/

Vegetable Chow Mein

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Vegetable Chow Mein Recipe

Serves 2 | Prep Time: 20 Minutes | Cook Time: 5 Minutes

Ingredients:

8 oz fresh egg noodles or steamed chow mein/chow mein
6 fresh shiitake mushrooms, cut into small pieces
3 tablespoons oil
3-4 cloves garlic, finely minced
2 oz cabbage, finely sliced
1/2 small carrot, peeled and cut into thin strips
2 tablespoons soy sauce
1/4 teaspoon dark soy sauce, optional, for coloring purpose
1 heaping tablespoon sugar
1/2 teaspoon sesame oil
3 tablespoons water
3 dashes white pepper powder
Salt to taste
4 oz bean sprouts, rinsed and drained
2 stalks scallion, cut into 2-inch lengths
1 tablespoon garlic chili sauce

Method:

Prep the noodles according to the packaging instructions.

Heat up a wok or pan over high heat. When it’s heated, add the oil to the wok/pan. Add the garlic and stir-fry until aromatic, follow by the mushrooms, and then add in the cabbage and carrot, stir continuously. Add the noodles into the wok/pan, follow by the soy sauce, dark soy sauce, sugar, sesame oil, water, white pepper, and pinch of salt. Stir back and forth and toss the noodles, for about 1 minute. Add the bean sprouts, stir to combine well. As soon as the bean sprouts are cooked, add the scallion, stir a few more times, dish out and serve immediately with the garlic chili sauce.

Cook’s Notes:

1. Prepping the noodles involve rinsing the noodles thoroughly with cold water, and then drained before cooking. Some noodles involve soaking the noodles with hot water, drained before cooking. Please follow the packaging instructions to get the best results.  If you use dried egg noodles, please also follow the instructions on the back of the package.

Chow Mein

2. Egg noodles, or Chinese chow mein are labeled differently: chow mein, steamed chow mein, pan-fried chow mein, egg noodles,  Hong Kong egg noodles, etc. Please refer to the picture above when choosing your chow mein. The picture on the left is the noodles out of the package, and the picture on the right is the noodles after prepping (but before cooking).

3. You can use any mushrooms of your choice. If you use dried shiitake mushrooms, soak in warm water about 30 minutes to soften them, and then squeeze the water dry, before cutting.

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12 comments... read them below or add one

  1. Armando Daguinod says:

    Wow! nice and easy healthylicious dish, thanks for sharing

  2. Jayne Lee says:

    I can totally attest to how simple and tasty that is.

  3. Mr. Krispy says:

    Are rice noodles a good substitute for us Vegans who don’t eat egg noodles?

  4. Angela Sciurca says:

    Is there a way of getting the nutritional info on these dishes? I don’t seem to ever see any. Thank you. I really love your recipes, but would make more if I knew the sodium, fat, carb, etc. value.

  5. Peluche says:

    What a recipe! It seems delicious!

  6. Richard says:

    Hi Rasa, this is such a delightful simple and light recipe. Thanks so much for sharing this :)

  7. Harry Look says:

    Love this recipe and fact of subbing mushrooms for the protein. Slicing a fried, scrambled egg can also add more protein if needed.
    For nutrition info, one can always go the the USDA website (ndb.nal.usda.gov) to get the nutrition content for each ingredient and then add it all up for the entire dish.

  8. Pingback:Vegetarian Laksa – Taste.com.au | Vegetarian Recipes

  9. Pingback:Chow Mein vegano | Traduce sin TACC

  10. Rachael says:

    I’m making this as we speak and my noodles turned out kind of mushy. 1st time cooking these kind of noodles. Probably treated them too much like spaghetti :-/ oops. Other than that really good! Btw, where can I find dark soy sauce? Been looking for it for a while now.

    Thanks!
    Rachael

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