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Vegetable Chow Mein

Yields4 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

Vegetable Chow Mein

 ½ lb fresh egg noodles
 ½ cup yellow onion
 1 cup bell pepper
 1 zucchini
 1 cup mushrooms (thinly sliced shiitake, fresh)
 1 tbsp fresh ginger
 2 cloves garlic
 4 tbsp canola oil
 2 tbsp oyster sauce
 2 tbsp dark soy sauce
 1 tbsp light soy sauce
 2 tbsp rice vinegar
 1 tsp sugar
 1 tbsp sesame oil (toasted)

Bring a large pot of water to a boil and add 1 tablespoon of salt. Boil the noodles for 2 minutes, drain and rinse well with cold water. Place the noodles in a bowl and toss with 1 tablespoon of oil. In a small bowl, combine the sauce ingredients with 3 tablespoons of water and set aside.


Heat a large non-stick pan until very hot. Add 2 tablespoons of oil and saute the onion and red bell pepper until just tender, 2 minutes.


Add the zucchini and mushrooms and continue to stir-fry until golden brown, 5 minutes. Transfer the vegetables to a bowl.


Reheat the same pan until very hot. Add remaining 2 tablespoons of oil and saute the ginger and garlic for several seconds. Add the noodles and stir-fry until the noodles are heated through, 5 minutes. Return the vegetables to the pan with the noodles, add the sauce and continue to toss the noodles until they are well combined and heated through. Transfer to a warmed platter and serve immediately.


Vegetable Chow Mein recipe by Farina Kingsley, reprinted with permission of Aimee Bianca, YC Media.

Nutrition Facts

Servings 4