Wok This Way: Veggie Noodles That’ll Make Your Chopsticks Do the Cha-Cha

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There’s a certain magic in a bowl of freshly made Vegetable Chow Mein. The smell of garlic sizzling in the pan, followed by the colorful mix of crisp veggies and tender noodles, fills the kitchen with the irresistible aroma of comfort.

I’ve always turned to this recipe when I need something quick but satisfying—especially on busy weeknights when takeout is tempting but homemade wins. Chow Mein has long been a staple of Chinese cuisine, originally a street food favorite, and now a beloved dish in households worldwide.

The beauty of this Vegetable Chow Mein is in its simplicity.

It’s all about balancing vibrant veggies—crunchy bell peppers, earthy mushrooms, and bright carrots—with perfectly chewy noodles, all tossed in a light yet flavorful sauce.

The dish’s versatility is a huge plus; you can easily swap in your favorite veggies, and it pairs wonderfully with homemade wontons if you’re feeling extra ambitious. With just a few basic ingredients and minimal prep, you can whip up a dish that’s full of flavor and color, and it’s perfect for sharing or meal-prepping for the week ahead.

Top-down view of the completed noodle stir-fry in the skillet, garnished with thinly sliced green onions, sitting on a white marble countertop, ready to be served.

Vegetable Chow Mein

Vegetable Chow Mein is a quick and flavorful stir-fry dish made with tender noodles, colorful vegetables, and a savory sauce. It's a healthy, satisfying meal that's perfect for a weeknight dinner or a light, refreshing lunch.
Prep Time 15 minutes
Cook Time 16 minutes
Inactive Time 1 minute
Total Time 32 minutes
Course Snack
Cuisine Asian
Servings 6 people
Calories 340 kcal

Equipment

  • Strainer
  • Nonstick Skillet
  • Tongs

Ingredients
  

  • 1 piece of fresh ginger, peeled and minced
  • 1 can sliced water chestnuts, rinsed and drained
  • ¼ cup low-sodium chicken broth
  • ½ hoisin sauce
  • 2 tbsp  honey
  • 2 tbsp soy sauce
  • 2  green onions, thinly sliced
  • 2  large carrots, peeled, trimmed, and cut into matchstick-size pieces
  • 3 tbsp vegetable oil
  • 3 tbsp garlic cloves, minced
  • Kosher salt and freshly ground black pepper

Instructions
 

  • Bring a large pot of salted water to a boil and blanch the beans and carrots for 1 minute.
    Top-down view of green beans and matchstick-sized carrots being blanched in a large pot of salted boiling water on a white marble cooktop, with a slotted spoon ready to scoop them into an ice water bath nearby.
  • Drain and cool in ice water, then set aside.
  • Cook the noodles until tender, drain, rinse with cold water, and pat dry.
    Top-down view of noodles being sautéed in a large skillet with minced ginger and garlic, showing light browning. The skillet is placed on a white marble countertop.
  • In a large skillet, heat oil on high and sauté the noodles, ginger, and garlic for 2 minutes until lightly browned.
  • Add mushrooms, beans, carrots, and water chestnuts; cook for 3 minutes.
    Top-down view of sliced mushrooms, water chestnuts, blanched beans, and carrots being added to the skillet with sautéed noodles. The vibrant vegetables are sizzling in the skillet on a white marble countertop.
  • Pour in broth, hoisin, soy sauce, and honey.
  • Simmer until slightly thickened, about 2 minutes.
    Top-down view of hoisin sauce, soy sauce, chicken broth, and honey being poured into the skillet with the stir-fry. The liquid is starting to simmer and thicken as the dish comes together.
  • Season with salt and pepper, then garnish with green onions.
    Top-down view of the completed noodle stir-fry in the skillet, garnished with thinly sliced green onions, sitting on a white marble countertop, ready to be served.

Notes

  • Adjust sweetness by adding or reducing honey.
  • Noodles should be dry before stir-frying to avoid sogginess.
 

Nutrition Facts:

NutritionValue
Calories340 kcal
Carbohydrates56 g
Protein9 g
Sugar17 g

What To Serve With Vegetable Chow Mein?

Frequently Asked Questions (FAQs)

What type of noodles are best for chow mein?

Fresh or dried egg noodles work best for chow mein, but lo mein or yakisoba noodles can also be used for a similar texture and flavor.

How do I prevent my noodles from sticking together?

After boiling, rinse the noodles under cold water and toss with a bit of oil to keep them from clumping before stir-frying.

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