Vegetable Chow Mein Classic

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This classic Chinese vegetable chow mein brings together silky wheat noodles and crisp-tender vegetables in a glossy, umami-rich sauce. A staple of casual Cantonese home cooking, it comes together in a single wok in under thirty minutes.

Nutrition Facts

Per serving (estimated)

• 460 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 72 gCarbs
• 6 gFiber
• 7 gSugar
• 13 gProtein
• 980 mgSodium
• 480 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 52 mgVitamin C
• 520 mcgVitamin A

Ingredients

For the noodles

• 12 oz dried chow mein noodles
• 2 tbsp vegetable oil, divided
• 1 tsp salt, for the noodle water
• 1 tbsp toasted sesame seeds, plus more for garnish

For the stir-fry vegetables

• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 medium yellow onion, thinly sliced
• 2 cups Napa cabbage, shredded
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 2 cups mung bean sprouts
• 4 scallions, cut into 2-inch pieces

For the chow mein sauce

• 1/4 cup low-sodium soy sauce
• 2 tbsp vegetarian stir-fry sauce (mushroom-based)
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tsp granulated sugar
• 1 tbsp cornstarch
• 1/2 cup vegetable broth
• 1/2 tsp ground white pepper

For garnish

• 2 tbsp crispy fried shallots
• 1 tbsp toasted sesame seeds
• 1 red chili, thinly sliced
• Lime wedges, for serving

Directions

1. Bring a large pot of water to a boil with the salt. Cook the chow mein noodles for 3 minutes until just tender but still firm, then drain, rinse under cold water, and toss with 1 teaspoon of the vegetable oil to prevent sticking.
2. Meanwhile, whisk together the soy sauce, vegetarian stir-fry sauce, dark soy sauce, rice vinegar, sugar, cornstarch, vegetable broth, and white pepper in a small bowl until the cornstarch is fully dissolved.
3. Heat 1 tablespoon of vegetable oil in a large wok or 12-inch skillet over high heat until just smoking. Add the onion and stir-fry for 1 minute until starting to soften at the edges.
4. Add the garlic and ginger and stir-fry for 20 seconds until fragrant, then toss in the carrot and red bell pepper and stir-fry for 2 minutes until crisp-tender.
5. Add the cabbage and stir-fry for another 1 to 2 minutes until just wilted, then push the vegetables to the sides of the wok and add the bean sprouts to the center for 30 seconds.
6. Pour the prepared sauce into the wok, add the cooked noodles, and toss vigorously with tongs or chopsticks for 2 to 3 minutes until the sauce thickens and glazes every strand.
7. Stir in the scallions and the remaining teaspoon of toasted sesame seeds, then remove the wok from the heat.
8. Transfer to a warm serving platter, scatter the crispy fried shallots and sliced chili over the top, and serve immediately with lime wedges on the side.

Cook’s Notes

• Undercook the noodles by about 1 minute since they will continue cooking and absorb sauce once they hit the wok.
• Prep every vegetable and mix the sauce before lighting the wok, as stir-frying happens very quickly over high heat.
• For authentic smoky wok hei, use a carbon steel wok on the highest burner setting your stove can handle.
• Swap in shiitake mushrooms, baby bok choy, or snap peas to match what is in season at your market.

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