Vegetable Chow Mein is a colourful and satisfying dish that promises both flavour and nutrition. This classic Chinese-inspired dish, bursting with fresh vegetables and aromatic spices, is the perfect choice for a quick weeknight meal or a relaxed weekend treat. Its simplicity and adaptability make it a favourite for vegetarians and non-vegetarians alike.
At its heart, Vegetable Chow Mein is all about balance. The noodles provide a comforting, hearty base, while the array of fresh vegetables delivers a delightful crunch and vibrant flavour. Thinly sliced onion and red pepper create a sweet and savoury foundation, while shiitake mushrooms add an earthy depth. Baby corn and spring onions contribute both texture and colour, making each bite an adventure.
For those who enjoy a bit of heat, a pinch of chilli flakes is an optional but delightful addition. Combined with the unmistakable aroma of Chinese five-spice powder, the dish is elevated to new heights. This fragrant blend, often containing star anise, cloves, cinnamon, fennel, and Sichuan pepper, brings a warm and complex flavour profile that ties everything together beautifully.
Baby pak choi, with its tender leaves and crisp stalks, adds a touch of greenery, while finely chopped tomatoes lend subtle acidity. Beansprouts, mixed in at the end, maintain their delicate crunch and round off the vegetable medley. To finish, a drizzle of reduced-salt soy sauce provides the perfect salty-savory punch without overwhelming the dish.
Cooking Vegetable Chow Mein is an effortless process, requiring just one wok or frying pan and minimal preparation. The stir-frying technique ensures that the vegetables retain their freshness and nutrients, while the noodles soak up all the delicious flavours. It’s a dish that’s as enjoyable to cook as it is to eat.
Whether you’re looking for a light lunch, a side dish, or a full dinner, Vegetable Chow Mein offers endless possibilities. Pair it with a bowl of miso soup or some crispy spring rolls for a complete feast. It’s a crowd-pleaser that will have everyone coming back for seconds!
Vegetable Chow Mein
Vegetable Chow Mein is a vibrant stir-fried noodle dish packed with fresh vegetables like baby corn, pak choi, and shiitake mushrooms, flavoured with soy sauce and aromatic Chinese five-spice. Quick and easy to prepare, it combines savoury, spicy, and earthy notes for a balanced and satisfying meal. Perfect as a standalone dish or a side, it’s a healthy and versatile option for any occasion.
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Servings: 4 People
Calories: 300kcal
Ingredients
- 200 g egg noodles dry
- 3 tsp rapeseed oil
- 1 medium onion thinly sliced
- 1 medium red pepper sliced
- 125 g shiitake mushrooms sliced
- 2 cloves garlic crushed
- 1 pinch chilli flakes optional
- 100 g baby corn halved
- 3 medium spring onion sliced in 2cm pieces
- 1 tsp Chinese five-spice powder heaped
- 90 g baby pak choi separate leaves leaving heart intact
- 1 large tomato finely chopped
- 120 g beansprouts
- 2 tsp soy sauce reduced-salt
Instructions
- Cook the noodles according to the packet instructions, usually around 2-4 minutes. Drain in a colander, rinse in cold water to stop them cooking and set aside.200 g egg noodles
- Heat the oil in a wok or large frying pan, add the onion and red pepper and stir-fry for 2-3 minutes.3 tsp rapeseed oil, 1 medium onion, 1 medium red pepper
- Add the mushrooms, garlic and chilli flakes, if using, and stir for another minute.125 g shiitake mushrooms, 2 cloves garlic, 1 pinch chilli flakes
- Add the baby corn, spring onions, Chinese five-spice powder and pak choi and continue stirring for another 2-3 minutes.100 g baby corn, 3 medium spring onion, 1 tsp Chinese five-spice powder, 90 g baby pak choi
- Add the tomatoes and the noodles and mix well for 1-2 minutes until the noodles are hot.1 large tomato
- Mix in the beansprouts and soy sauce, cook for another minute and serve.120 g beansprouts, 2 tsp soy sauce
Notes
Recipe tips
Use rice noodles for a gluten-free version.
Cut the spring onions at an angle for a more interesting shape.
When making stir-fries prep all your ingredients first and have everything ready to throw into the wok.
Cut the spring onions at an angle for a more interesting shape.
When making stir-fries prep all your ingredients first and have everything ready to throw into the wok.
Nutrition
Calories: 300kcal | Carbohydrates: 53g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 42mg | Sodium: 190mg | Potassium: 585mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1537IU | Vitamin C: 54mg | Calcium: 54mg | Iron: 2mg
