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Vegetarian Chow Mein (素菜炒面) Recipe

Vegetarian Chow Mein (素菜炒面) recipe
Omnivore's Cookbook

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}

Ingredients

10 oz (280 g) fresh chow mein noodles ((or 6 oz / 170 g dried chow mein noodles))
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
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

Method

1
Cook noodles according to the package instructions. Drain and set aside. (You might not need this step if using heat treated fresh noodles)
2
Combine all the sauce ingredients in a small bowl, stir to mix well.
3
Heat oil in a large skillet over medium high until hot. Add the ginger. Stir a few times to release the fragrance.
4
Add the carrots and mushrooms. Cook and stir for 1 minute.
5
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.
6
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.
7
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.

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