Chow Mein

This yummy vegetable chow mein is loaded with stir-fried vegetables, thick yakisoba noodles, and an easy Asian sauce that takes this dish to the next level.

Course Main Course

Cuisine Asian

Prep Time 25

Cook Time 20

Servings

Calories 457kcal

Author Dina

Ingredients

3 tbsp olive oil
3 cloves minced garlic
3/4 cup celery sliced
2 1/2 cups carrot julienned (about 2 medium carrots)
2 1/2 cups onion thinly sliced (about 1 medium onion)
2 lb Yakisoba noodles
1 medium cabbage chopped
14 oz fresh broccoli florets
1 red bell pepper sliced
2 tbsp rice vinegar
3/4 cup low sodium soy sauce
3 tbsp granulated sugar

US Customary - Metric

Instructions

Heat 3 tbsp olive oil in a large 14-inch wok over medium-high heat. Add 3 cloves of minced garlic and 2 1/2 cups chopped onions, and sauté them until they become translucent.
Toss in 2 1/2 cups julienned carrots & 3/4 cup chopped celery and stir until softened. Then add in the 1 medium chopped cabbage, 1 sliced bell pepper, and 14 oz broccoli Florets and stir for about 4 minutes. The pan will be very full, but don't worry, the veggies get smaller as they cook. Also, I found it helpful to mix everything together with 2 wooden spoons.
Pour in 2 tbsp rice vinegar and 3/4 cup low sodium soy sauce and sprinkle 3 tbsp sugar. You may want to add a little more soy sauce depending on how salty you prefer your food.
Add in 2 lb Yakisoba noodles. The noodles might seem like they won't want to come apart but once they sit in the hot wok for a few minutes they will begin to separate.
Stir the noodles for about another 3-5 minutes or until they've all separated. Remove from heat and serve warm.

Video

Notes

FAQs answered in the post above

Chow mein vs Lo meain
Add-ins and substitutes
How to make this recipe ahead of time

Nutrition