Vegetable Chow Mein

5 from 8 votes

Vegetable chow mein is the perfect quick and healthy meal, packed with stir-fried noodles and fresh veggies. This easy vegetable chow mein recipe comes together in just 15 minutes, making it a go-to for busy weeknights!

Prep Time10

Cook Time5

Total Time15

Course: Noodles

Cuisine: Chinese Recipes

Keyword: Vegetable Chow Mein

Servings: people

Author: Bee Yinn Low

Ingredients

8 oz (230g) fresh egg noodles or steamed chow mein/ chow mein
3 tablespoons oil
3-4 cloves garlic finely minced
6 fresh shiitake mushrooms cut into small pieces
2 oz (60g) cabbage finely sliced
1/2 small carrot peeled and cut into thin strips
2 tablespoons soy sauce
1/4 teaspoon dark soy sauce for coloring purpose, (optional)
1 tablespoon sugar
1/2 teaspoon sesame oil
3 tablespoons water
3 dashes white pepper powder
salt to taste
4 oz (120g) bean sprouts rinsed and drained
2 stalks scallion cut into 2 inch (5cm) lengths
1 tablespoon garlic chili sauce

Instructions

Prep the noodles according to the packaging instructions.
Heat a wok or pan over high heat. Once heated, add the oil. Add the garlic and stir-fry until aromatic, then follow with the mushrooms. Next, add the cabbage and carrot, stirring continuously.
Add the noodles to the wok or pan, followed by the soy sauce, dark soy sauce, sugar, sesame oil, water, white pepper, and a pinch of salt. Stir and toss the noodles for about 1 minute.
Add the bean sprouts and stir to combine well. Once the bean sprouts are cooked, add the scallions and stir a few more times. Dish out and serve immediately with garlic chili sauce.

Notes

To prep the noodles, you’ll want to give them a good rinse with cold water, then drain them before cooking. Some noodles might need a soak in hot water first—just make sure to check the packaging instructions for the best results. And if you’re using dried egg noodles, definitely follow the directions on the back of the package!
When I stir-fry, I try not to add too many ingredients at once. If I do, the veggies and noodles might steam instead of crisping up. Sometimes I cook in batches to make sure everything gets that nice texture.
I’d recommend avoiding watery veggies like cucumbers, zucchini, or tomatoes. These can release too much moisture during stir-frying, making the noodles soggy instead of crispy. It’s best to stick with vegetables that hold up well to stir-frying, like mushrooms, cabbage, carrots, bell peppers, and snow peas. But feel free to get creative with your choices!
If you’ve got a pair of Chinese long wooden chopsticks, definitely use those instead of a spatula. They’re perfect for tossing the noodles without breaking them up, keeping everything nice and intact while cooking!

Nutrition