Vegetable Chow Mein
This yummy vegetable chow mein is loaded with stir-fried vegetables, thick yakisoba noddles, and an easy Asian sauce that takes this dish to the next level.
- 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
Heat 3 tbsp olive oil in a large 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 the julienned carrots & chopped celery and stir until softened. Then add in the chopped cabbage, bell pepper, and 14 oz broccoli Florets and stir for about 4 minutes.
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.
What to serve with Vegetable Chow Mein
Since this is a meatless recipe you can serve it with many Asian inspired chicken or beef dishes or a simple Chinese salad. Here are a few suggestions:
Calories: 457kcal | Carbohydrates: 84g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Sodium: 1264mg | Potassium: 523mg | Fiber: 10g | Sugar: 13g | Vitamin A: 6089IU | Vitamin C: 89mg | Calcium: 83mg | Iron: 4mg