Vegetarian Chow Mein (素菜炒面)
A homemade vegetarian chow mein that is loaded with vegetables in different textures with a rich tasting savory sauce that’s very fragrant. It’s a quick one-pan meal to use up veggies from your fridge! {Vegetarian, Vegan}
Servings: 2 to 4 servings
Ingredients
- 10 oz (280 g) fresh chow mein noodles (or 6 oz / 170 g dried chow mein noodles)
Sauce
- 1/4 cup vegetable stock
- 2 tablespoons vegetarian oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons light soy sauce (or soy sauce)
- 2 teaspoons dark soy sauce (or soy sauce)
- 1/4 teaspoon white pepper
Stir fry
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon minced ginger
- 1 (3 oz / 90 g) carrot , peeled and julienned (yield about 1 cup once cut)
- 5 oz (140 g) white mushrooms , sliced
- 4 oz baby bok choy (about 5 small heads) , chopped
- 4 oz (120 g) bamboo shoot , sliced (about 1 cup once cut)
- 4 green onions , cut to 2” (5-cm) pieces
- 1 cup bean sprouts
Instructions
- Cook noodles according to the package instructions. Drain and set aside. (You might not need this step if using heat treated fresh noodles)
- Combine all the sauce ingredients in a small bowl, stir to mix well.
- Heat oil in a large skillet over medium high until hot. Add the ginger. Stir a few times to release the fragrance.
- Add the carrots and mushrooms. Cook and stir for 1 minute.
- Add the baby bok choy. Cook and stir for another minute. Then add the bamboo shoot and green onions. Cook and stir for 1 to 2 minutes.
- Spread out the noodles and pour in the sauce. Toss the noodles to mix the sauce. Cover the pan and let steam until the vegetables start to soften.
- Add the bean sprouts. Toss for another minute or so, until the bean sprouts are softened. Transfer everything onto a big plate. Serve hot as a main.
Nutrition
Serving: 1serving, Calories: 325kcal, Carbohydrates: 50.7g, Protein: 13.2g, Fat: 9.1g, Saturated Fat: 1.6g, Cholesterol: 52mg, Sodium: 491mg, Potassium: 690mg, Fiber: 2.4g, Sugar: 4.5g, Calcium: 73mg, Iron: 5mg