Vegetable Chow Mein
This easy vegetable chow mein comes together in about 30 minutes with stir-fried noodles and crisp-tender vegetables — far better than takeout and completely customizable.
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Servings:
Ingredients
- 8 oz wide Chinese wheat noodles see note, or substitute soba for a gluten-free variation
- 2 tablespoon safflower or other high-heat oil
- 1 large onion quartered and sliced
- 3 large stalks celery or bok choy sliced on a diagonal
- 1 medium broccoli crown cut into bite-sized florets
- 1 red bell pepper cut into narrow strips
- 8 oz cremini or white mushrooms cleaned and sliced
- 2 to 3 scallions white and green parts, optional
- 2 tablespoon reduced-sodium soy sauce or more, to taste
- freshly ground pepper to taste
- dried hot red pepper flakes or hot sauce for serving optional
Instructions
- Before starting the stir-fry, cut all the vegetables and have them ready to go. Cook the noodles in plenty of rapidly simmering water until just al dente, then drain.
- Heat the oil in a stir-fry pan or wok over medium-high heat. Add the onion and stir-fry until translucent, about 3 to 4 minutes.
- Add the drained noodles to the pan, raise the heat to high, and stir-fry until the noodles are lightly browned in spots, about 2 to 3 minutes.
- Add the celery, broccoli, bell pepper, and mushrooms. Stir-fry over high heat until all are just tender-crisp, about 4 to 5 minutes. Stir in the scallions.
- Remove from the heat. Season with soy sauce and plenty of freshly ground pepper. Taste and adjust seasoning. Serve at once, passing extra soy sauce and hot pepper flakes or hot sauce at the table if desired.
Nutrition (Estimate per Serving)
Calories: 375kcalCarbohydrates: 59gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 48mgSodium: 359mgPotassium: 1085mgFiber: 8gSugar: 8gVitamin A: 2109IUVitamin C: 178mgCalcium: 128mgIron: 3mg
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