Loaded Veggie Chow Mein

By jiafei

4 Person

20 Minutes

360 Calories

Your takeout fave, lightened up for Meatless Monday. Loaded with fresh vegetables and easy to make, this vegetable chow mein recipe is perfect for a healthy dinner or side dish. SO, this Vegan Chow Mein is amazing! That’s all you really need to know. It’s also SUPER easy to make. Traditional Chow Mein has a lot more oil in it than this recipe but I’m really trying to cut back on unnecessary oil consumption these days. But, feel free to add in a bit more if you so desire :)

Ingredients

Toasted sesame seeds, for garnish
1 cup Shredded savoy cabbage
6 Canned and drained baby corn, sliced lengthwise
8 oz. Snow peas, thinly sliced on a bias
1 Carrot, peeled and julienned
1/2 Small onion, thinly sliced
2 tbsp. Extra-virgin olive oil
10 oz. Dry chow mein noodles
1/2 tsp. Freshly ground black pepper
1 tsp. Sesame oil
2 tsp. Sugar
2 tbsp. Dry sherry
2 tbsp. Oyster sauce
2 tbsp. Low-sodium soy sauce

Method

01

In a mixing bowl, whisk together soy sauce, oyster sauce, sherry, sugar, sesame oil, and pepper and set aside. Place noodles in a large, shallow baking dish and top with 4 cups boiling water. Let sit 10 minutes, then drain and set aside.
02

In a large skillet or wok over high heat, heat olive oil. Add onion and carrot and cook, 2 minutes. Add snow peas and baby corn and cook 2 minutes more. Add cabbage and cook, 1 minute.
03

Add noodles and sauce to skillet and toss until combined. Cook until vegetables have blistered and sauce has coated the entire dish, 2 to 3 minutes. Remove from heat and garnish with sesame seeds.

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Dinner Recipes

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Easy Dinner Recipes

Loaded Veggie Chow Mein

3.8

( By jiafei )

01 Information

Grade easy
Serving 4 servings
Calorie 360 Kcal
Prep Time 15 Mins
Cook Time 5 Mins
Total Time 20 Mins

02 Ingredients

Toasted sesame seeds, for garnish

1 cup Shredded savoy cabbage

6 Canned and drained baby corn, sliced lengthwise

8 oz. Snow peas, thinly sliced on a bias

1 Carrot, peeled and julienned

1/2 Small onion, thinly sliced

2 tbsp. Extra-virgin olive oil

10 oz. Dry chow mein noodles

1/2 tsp. Freshly ground black pepper

1 tsp. Sesame oil

2 tsp. Sugar

2 tbsp. Dry sherry

2 tbsp. Oyster sauce

2 tbsp. Low-sodium soy sauce

03 Method

Step 1

In a mixing bowl, whisk together soy sauce, oyster sauce, sherry, sugar, sesame oil, and pepper and set aside. Place noodles in a large, shallow baking dish and top with 4 cups boiling water. Let sit 10 minutes, then drain and set aside.

Step 2

In a large skillet or wok over high heat, heat olive oil. Add onion and carrot and cook, 2 minutes. Add snow peas and baby corn and cook 2 minutes more. Add cabbage and cook, 1 minute.

Step 3

Add noodles and sauce to skillet and toss until combined. Cook until vegetables have blistered and sauce has coated the entire dish, 2 to 3 minutes. Remove from heat and garnish with sesame seeds.

04 Author

jiafei

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