Vegetable Chow Mein
Vegetable chow mein – vegan friendly, easy, healthy, quick, and dinner is ready in 15 minutes. Learn this simple recipe at rasamalaysia.com
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
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.
I have many vegetarian/vegan readers and many of them requested me to post more vegetarian recipes. The truth is, I love vegetarian food. Back in Penang, Malaysia, my family follows a ritual of fasting and having vegetarian diet for at least three days to celebrate a local festivity. While growing up, every year I would look forward to being vegetarian and eating vegetarian food as my aunt and late mother would belt out dishes upon dishes of fantastic and mouthwatering dishes. We would also change all the utensils and serve wares during the fasting/vegetarian festival. It was always so much fun, eating better, healthier, with only the simplest of ingredients.
Anyway, I made this vegetable chow mein a while ago, when I made my chicken chow mein. I had some leftover noodles and I decided to make vegetable chow mein the next day. Many of my recipes on Rasa Malaysia can be adapted to vegetarian by opting out the meat, and replaced with vegetarian/vegan protein of your choice, in this case, I used mushrooms in lieu of meat.
To jazz up the dish, I served it with dollops of garlic chili sauce. It was simple, delicious, and utterly satisfying. If you are a vegetarian/vegan, you can learn the basic of Asian noodles following my vegetable chow mein recipe here.