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Vegetable Chow Mein

Stir-fried egg noodles with ginger, garlic, shiitake mushrooms, and fresh vegetables seasoned with soy sauce, sherry, and sesame oil.

VegetarianChineseQuickNoodlesStir-Fry

Estimated Nutrition

Per Serving Total
Calories 747.7 kcals 1495.4 kcals
Carbohydrates 62.9 grams 125.8 grams
Fat 47.1 grams 94.2 grams
Protein 19.3 grams 38.6 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
pinch
Sugar
CondimentsSauces
20
ml
Light Soy Sauce
GrainsCereals
200
g
Egg Noodles
Dried
Liquids
10
ml
Dry Sherry
NutsSeeds
1
clove
Garlic
Crushed
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
OilsFats
15
ml
Sesame Oil
To toss noodles
60
ml
Groundnut Oil
1
tsp
Sesame Oil
To drizzle
Vegetables
2
slices
Root Ginger
Shredded
3
piece
Shiitake Mushrooms
Sliced and stem removed
55
g
Mangetout
Trimmed
1
bunch
Salad Onions
Small bunch, sliced
85
g
Pak Choi
85
g
Beansprouts

Steps

  • Cook the noodles according to package instructions then drain.
  • Rinse noodles in cold water, drain, and toss with sesame oil.
  • Heat groundnut oil in a hot wok and briefly stir-fry ginger and garlic.
  • Add mushrooms and mangetout and stir-fry over high heat for 3 minutes.
  • Add noodles, soy sauce, sherry, sugar, and seasoning to the wok.
  • Stir-fry briefly then add salad onions, pak choi, and beansprouts.
  • Drizzle with sesame oil and serve immediately.