Chow Mien

chowmein

Veg Chowmein Recipe is the English derivative of the word chau meing and comes from the Taishan dialect of Chinese. Chau means stir-fried and meing means noodles. The noodles are usually parboiled and then finished off in a hot wok, where they’re combined with aromatics, protein, and crunchy vegetables.

Ingredients for veg chowmein recipe

For the noodles :

  • Veg Chowmein noodles: 250g (or thin egg noodles; look for eggless for vegan)
  • Water: For boiling
  • Oil: 1 tsp (to prevent sticking)

For the sauce :

  • Soy sauce: 2 tbsp (light soy sauce preferred)
  • Dark soy sauce: 1 tbsp (for color and depth)
  • Vegetarian oyster sauce: 1 tbsp (or mushroom sauce)
  • Sesame oil: 1 tsp
  • Sugar: 1 tsp
  • Cornstarch: 1 tsp
  • Water: 2 tbsp

Vegetables :

  • Garlic: 3-4 cloves, minced
  • Ginger: 1-inch piece, minced
  • Onion: 1 small, thinly sliced
  • Carrot: 1 medium, julienned
  • Bell pepper: 1, thinly sliced (any color)
  • Cabbage: 1 cup, shredded
  • Bean sprouts: 1/2 cup (optional)
  • Mushrooms: 1/2 cup, thinly sliced (optional)
  • Green onions: 2, chopped

For stir frying :

  • Oil: 2-3 tbsp (vegetable, peanut, or sunflower oil works best)

Instructions

Step 1 : Preparing the noodles 

  1. Bring a large pot of water to boil. Add chow mein noodles and cook until al dente (firm to the bite), typically 2-3 minutes (check package instructions).
  2. Drain and rinse under cold water to stop the cooking. Toss with 1 tsp oil to prevent sticking. Set aside.

Step 2 : Prepare the sauce 

  1. In a small bowl, combine light soy sauce, dark soy sauce, vegetarian oyster sauce, sesame oil, sugar, cornstarch, and water. Stir until smooth and set aside.
sauce for noodles

Step 3: Stir frying

  1. Heat the Wok:

    • Heat a wok or large frying pan on high heat. Add 2-3 tbsp oil.

  2. Cook Aromatics:

    • Add minced garlic and ginger. Stir-fry for 30 seconds until fragrant.

  3. Stir-fry Vegetables:

    • Add onions, carrots, bell peppers, and mushrooms. Stir-fry on high heat for 2 minutes.
    • Add shredded cabbage and bean sprouts (if using) and stir-fry for another 1-2 minutes until vegetables are tender-crisp.

  4. Add Noodles:

    • Push the vegetables to the sides of the wok. Add the cooked noodles to the center.

  5. Add Sauce and Combine:

    • Pour the prepared sauce over the noodles.
    • Toss everything together, ensuring the noodles and vegetables are evenly coated in the sauce.
    • Stir-fry for 2-3 minutes until heated through.

Step 4: Garnishing and serving

  • Garnish with chopped green onions or sesame seeds.
  • Serve hot as a standalone meal or alongside vegetarian Chinese dishes like dumplings or spring rolls.
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