Stashcook: Meal Planner & Recipe Keeper

Vegetable Chow Mein Recipe

Name: Vegetable Chow Mein
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 8 oz noodles; 2 tbsp oil (I used extra virgin olive oil); 4 cloves of garlic (minced); 1 cup red bell pepper (julienned); 1 cup carrot (peeled and julienned); 1 cup cabbage (julienned); 1 cup mushrooms (sliced); 6 green onions (finely diced); 4 tbsp water; 2 tbsp cornstarch; 4 tbsp soy sauce or tamari; 2 tbsp Hoisin sauce; 2 tbsp vinegar (I used rice vinegar); 2 tbsp maple or agave syrup; ½ tsp white pepper

Simple Vegan Blog

Vegetable chow mein, easy, super flavorful, and out of this world! One of my go-to dinner or lunch recipes, this dish is ready in 20 minutes.

Ingredients

8 oz noodles

2 tbsp oil (I used extra virgin olive oil)

4 cloves of garlic (minced)

1 cup red bell pepper (julienned)

1 cup carrot (peeled and julienned)

1 cup cabbage (julienned)

1 cup mushrooms (sliced)

6 green onions (finely diced)

4 tbsp water

2 tbsp cornstarch

4 tbsp soy sauce or tamari

2 tbsp Hoisin sauce

2 tbsp vinegar (I used rice vinegar)

2 tbsp maple or agave syrup

½ tsp white pepper

Method

Cook the noodles according to package directions. Drain, rinse with cold water, and set aside.

Mix all the sauce ingredients in a small bowl until well combined, and set aside.

Heat the oil in a wok or large skillet and sautée the garlic a little bit. Stir continuously and add the remaining veggies (red bell pepper, carrot, cabbage, mushrooms, and green onions).

Cook over high heat for about 2-3 minutes, or until the veggies are done to your liking, stirring continuously.

Add the cooked noodles and the sauce into the wok or skillet and cook for 1 minute, stirring continuously.

Serve your chow mein recipe immediately with some chopped tempeh bacon, fried tofu, baked tofu, or tempeh.

Keep the vegetable chow mein leftovers in an airtight container in the fridge for 3-5 days.

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