Vegetable Chow Mein

Elevate your next weeknight dinner with this vibrant and flavorful Vegetable Chow Mein—a quick and easy stir-fry noodle dish packed with fresh, colorful veggies and a savory sauce that will tantalize your taste buds. Featuring tender chow mein noodles tossed with a medley of crisp carrots, sweet red bell peppers, earthy shiitake mushrooms, and crunchy sugar snap peas, this recipe is a celebration of texture and rich umami flavors. A simple homemade sauce made with soy sauce, oyster sauce, and sesame oil brings everything together, while aromatic garlic and ginger infuse each bite with irresistible fragrance. Perfect for a fast, satisfying meal in just 35 minutes, this dish is vegetarian-friendly (with an optional vegan twist) and ideal for busy weeknights. Serve it hot, garnished with fresh green onions, for a restaurant-quality experience straight from your kitchen!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 g chow mein noodles
• 2 tbsp vegetable oil
• 3 pieces garlic cloves
• 1 inch ginger
• 1 medium carrot
• 1 medium red bell pepper
• 100 g shiitake mushrooms
• 100 g sugar snap peas
• 2 pieces green onions
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water
• 0.5 tsp black pepper
• 100 g bean sprouts

Directions

Step 1

Begin by boiling the chow mein noodles according to the package instructions. Once cooked, drain and rinse under cold water. Set aside.

Step 2

Prepare the vegetables: mince the garlic and ginger, julienne the carrot, thinly slice the red bell pepper, slice the shiitake mushrooms, and trim the sugar snap peas. Chop the green onions, separating the white and green parts.

Step 3

In a small bowl, mix soy sauce, oyster sauce, sesame oil, cornstarch, and water until smooth. Set the sauce aside.

Step 4

Heat a large wok or skillet over medium-high heat and add vegetable oil. Once the oil is hot, add the minced garlic and ginger, stirring for about 30 seconds until fragrant.

Step 5

Add the carrot, red bell pepper, and shiitake mushrooms to the wok. Stir-fry for about 3-4 minutes until the vegetables start to soften.

Step 6

Add sugar snap peas and the white parts of the green onions, continuing to stir-fry for an additional 2 minutes.

Step 7

Add the cooked chow mein noodles to the pan. Pour the prepared sauce over the noodles and vegetables, mixing well to fully coat everything with the sauce.

Step 8

Add black pepper and bean sprouts, mixing thoroughly. Cook for another 1-2 minutes until everything is heated through and well combined.

Step 9

Finally, garnish with the green parts of the green onions and serve hot.

Nutrition Facts

Serving size	(936.4g)

Amount per serving	% Daily Value*
Calories	1944.0

Total Fat 121.0g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat 65.0g
Cholesterol 0mg	0%
Sodium 3681.5mg	0%
Total Carbohydrate 185.3g	0%
Dietary Fiber 21.3g	0%
Total Sugars 19.3g
Protein 43.7g	0%

Vitamin D 18IU	0%
Calcium 186.8mg	0%
Iron 9.8mg	0%
Potassium 1439.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.3%

Protein: 8.7%

Carbs: 37.0%