Vegetable chow mein

Name: Vegetable chow mein
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 9.5 oz egg noodles; 2 cloves garlic; 2 stalks celery; 1 carrot; 1 head Napa cabbage; 2 scallions; 0.33 cup vegetable broth; 3 tbsp soy sauce; 3 tbsp hoisin sauce; 1 tsp toasted sesame oil; 1 tbsp Shaoxing wine; peanut oil; salt

Based on 30 ratings

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Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/

"Chow mein means a lot of different things to a lot of different people. I think of it as a classic American Chinese dish of soft noodles doused with a loose, salty sauce, but there are lots of variations—both in the US and around the world. The rendition you see here is the simple stir-fried version I know from growing up—a dish that, when done properly, is bound to be beloved by everyone who m(eats) it—picky eaters and all. You can always add some protein like chicken, pork, beef, shrimp, tofu, or tempeh, and if you can’t find chow mein noodles, you can use spaghetti instead. The chow mein I knew always included soy bean sprouts, but I’ve never been a big fan of them, so I left them out here."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

135 g

egg noodles

1 cloves

garlic

1 stalks

celery

carrot

½ head

Napa cabbage

scallions

40 ml

vegetable broth

1½ tbsp

soy sauce

1½ tbsp

hoisin sauce

½ tsp

toasted sesame oil

½ tbsp

Shaoxing wine

peanut oil

salt

Utensils

cutting board, knife, bowl (small), bowl, colander, wok, spatula

Nutrition per serving

Cal342

Fat5 g

Protein14 g

Carb54 g

Step 1/5
- 1 cloves garlic
- 1 stalks celery
- ½ carrot
- ½ head Napa cabbage
- 1 scallions
- cutting board
- knife
Peel and mince garlic. Thinly slice celery stalks at an angle to create long, thin slices. Peel and julienne carrots. Shred cabbage into long thin pieces. Trim top and bottoms of scallions then slice thinly at an angle.
Step 2/5
- 40 ml vegetable broth
- 1½ tbsp soy sauce
- 1½ tbsp hoisin sauce
- bowl (small)
Stir together the vegetable broth, soy sauce, and hoisin sauce in a small bowl.
Step 3/5
- 135 g egg noodles
- ½ tsp toasted sesame oil
- bowl
- colander
Bring a large pot of water to boil and cook noodles approx. 2 min. shy of the time stated on the package. Drain and toss lightly with toasted sesame oil.
Step 4/5
- ½ tbsp Shaoxing wine
- peanut oil
- wok
- spatula
Heat a wok over medium-high heat until very hot. Add some peanut oil and swirl to coat the wok. Add onion and celery and fry for approx. 2 min. Add carrots, cabbage, garlic, Shaoxing, and some scallions and fry, tossing often, until vegetables are crisp-tender, approx. 3 min.
Step 5/5
- salt
Move vegetables toward the rim of the wok and add more peanut oil. Add the noodles to the middle of the wok and toss for approx. 3 min., then mix everything together and add sauce. Toss to combine and season with salt. Garnish with remaining scallions and serve immediately. Enjoy!
Enjoy your meal!