Description
A flexible and flavorful chow mein made with whatever vegetables you have on hand, tossed in a rich soy sauce–based sauce for a simple and satisfying vegan meal that’s quick to prepare and perfect for cleaning out the fridge.
Ingredients
Noodles
- 200 g chow mein noodles
Vegetables
- 2 cups mixed vegetables (cabbage, carrots, bell peppers, bean sprouts)
- 2 green onions, sliced
Sauce & Seasoning
- 2 tbsp oil (vegetable or canola oil)
- 2 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
Instructions
- Cook Noodles: Cook the chow mein noodles according to the package instructions in boiling water, then drain and set aside.
- Sauté Garlic: Heat the oil in a wok or large pan over medium-high heat, then add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute, being careful not to burn it.
- Stir-Fry Vegetables: Add the mixed vegetables to the pan and stir-fry for about 3-5 minutes until they are slightly tender but still crisp.
- Add Noodles and Sauce: Add the cooked noodles to the pan with the vegetables. Stir in the soy sauce, dark soy sauce, sugar, and sesame oil to coat everything evenly.
- Toss and Combine: Toss all ingredients together thoroughly for 2-3 minutes ensuring the noodles and vegetables are well coated and heated through.
- Garnish and Serve: Remove from heat, garnish with sliced green onions, and serve hot immediately for best flavor.
Notes
- You can use any vegetables you need to use up, like broccoli, snap peas, or mushrooms.
- For extra protein, add tofu or mushrooms while stir-frying the vegetables.
- Adjust the amount of soy sauce to your taste preference for saltiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
