Transform your mealtime in less than 30 minutes with our Vegetable Chow Mein, a perfect blend of fresh mushrooms, broccoli, carrots, and cabbage. It’s not just a dish, it’s a nutritious journey in every bite!
I’ve been a bit obsessed with veggie-loading my food lately. First, there was this Tuscan Bean Soup, which contains squash, carrots, and kale. Then came the Rigatoni Mediterranean Casserole, chock full of nutrient-rich tomatoes, mushrooms, and zucchini.
I love to cook at home, and we really don’t eat out all that often. One of my favorite ways to make new recipes is to recreate my favorites from the restaurants we frequent. You can never have too much chow mein, and this vegetable chow mein recipe really hits the Chinese food spot. I’m not making any claims about the authenticity of this recipe in any way, shape, or form. This is definitely not a classical Chinese dish, but it will absolutely become one of your go-to recipes!
Table of Contents
Reasons to Love This Healthy Chow Mein
- Healthy Chow Mein Noodles is packed with fresh veggies like mushrooms, broccoli, carrots, and cabbage. It’s a delicious way to get a variety of vitamins and minerals.
- This noodle is versatile and customizable. You can mix in your favorite vegetables or protein.
- Whip up Veggie Loaded Chow Mein in no time, making it ideal for busy lifestyles. It offers a fast, yet satisfying and wholesome meal.
Recipe Ingredients
- Brown Mushrooms: Adding an earthy flavor and meaty texture, they enhance the dish’s overall taste.
- Broccoli Florets: These add crunch and a burst of green and contribute to both the nutritional value and visual appeal.
- Carrots (Cut into Matchsticks): Their sweetness and vibrant color add a nice contrast to the other flavors and textures.
- Green or Purple Cabbage: Shredded cabbage contributes to the dish’s volume, and texture. It also provides a subtle sweetness.
See the recipe card for full information on ingredients and quantities.
Variations
- Noodle Substitute: For a yakisoba noodle substitute in Vegetable Chow Mein, use either lo mein noodles or spaghetti noodles. Both provide a similar texture and flavor. Cook until tender (lo mein) or al dente (spaghetti), rinse, and lightly oil before adding to the dish.
- Soy Sauce Alternative: Use tamari instead of low-sodium soy sauce for a gluten-free option that keeps the savory flavor.
- Vegetable Medley: Incorporate a medley of bell peppers, green onion, and bean sprouts for added texture and freshness.
- Add Rice Vinegar: To add a bit of acid, mix in some rice wine vinegar. If unavailable, mirin or even dry sherry can be perfect substitutes, adding a subtle complexity to the dish’s flavor.
How to Make Vegetable Chow Mein
Step #1: Follow the package instructions to warm and separate the yakisoba noodles.
Step #2: In a medium bowl, whisk together the soy sauce, dark soy sauce (if using), garlic, brown sugar, water, rice vinegar, and Sriracha. Set aside.
Step #3: Heat the sesame (or vegetable) oil in a wok or large skillet over medium-high heat. Add the mushrooms in a single layer and sauté for 90 seconds per side, until browned.
Step #4: Remove from the skillet and set aside.
Step #5: Add the broccoli and carrots to the pan along with ¼ cup of water.
Step #6: Cover the pan, turn the heat down to medium, and let the vegetables steam for 2 minutes. Add the cabbage and scallions and stir-fry for 1 minute.
Step #7: Return the mushrooms to the pan along with the prepared noodles. Toss well.
Step #8: Pour the whisked sauce into the pan and toss the noodles to coat. Let the sauce come to a boil before turning the heat off.
Step #9: Serve hot, garnished with sesame seeds (if desired).
Expert Tip
Always drain the cooked noodles and rinse them under cold water. This stops the cooking process, prevents sticking, and ensures the noodles maintain their texture when mixed with the other ingredients.
Frequently Asked Questions
Yes, feel free to add tofu, chicken, pork, beef, or shrimp for an extra protein boost.
Certainly! Adding a tablespoon or two of oyster sauce brings a rich, umami depth, while hoisin sauce adds a sweeter, tangy flavor to Veggie Loaded Chow Mein. Adjust the soy sauce accordingly to balance the flavors.
Storage Info
Store your Veggie Loaded Chow Mein in an airtight container in the refrigerator, where it will stay good for up to 3-4 days. To reheat, simply warm it in a skillet or on a stovetop over medium heat until heated through, which helps to revive the texture and flavors. Alternatively, you can microwave it for a couple of minutes, stirring halfway through to ensure even heating.
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Vegetable Chow Mein Recipe
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Ingredients
- 11.2 oz. yakisoba noodles - I use two 5.6 ounce packages* of yakisoba noodles, seasoning packets discarded
- 1/4 cup low sodium soy sauce
- 1 teaspoon dark soy sauce - optional, for color
- 2 cloves garlic - minced
- 2 teaspoons brown sugar
- 1/2 cup water
- 1 teaspoon rice vinegar
- 1 tsp Sriracha
- 2 teaspoons sesame or vegetable oil
- 4 ounces brown mushrooms - sliced
- 2 cups broccoli florets
- 2 large carrots - cut into matchsticks
- 2 cups shredded green or purple cabbage
- 4 scallions - sliced
- 1 tbsp sesame seeds - optional, for garnish
Instructions
- Follow the package instructions to warm and separate the yakisoba noodles.
- In a medium bowl, whisk together the soy sauce, dark soy sauce (if using), garlic, brown sugar, water, rice vinegar, and Sriracha. Set aside.
- Heat the sesame (or vegetable) oil in a wok or large skillet over medium-high heat. Add the mushrooms in a single layer and sauté for 90 seconds per side, until browned.
- Remove from the skillet and set aside.
- Add the broccoli and carrots to the pan along with ¼ cup of water.
- Cover the pan, turn the heat down to medium, and let the vegetables steam for 2 minutes. Add the cabbage and scallions and stir-fry for 1 minute.
- Return the mushrooms to the pan along with the prepared noodles. Toss well.
- Pour the whisked sauce into the pan and toss the noodles to coat. Let the sauce come to a boil before turning the heat off.
- Serve hot, garnished with sesame seeds (if desired).
NOTES
Nutrition
Love this simple and super tasty dish! I had to substitute white cabbage for green cabbage and couldn’t get bean sprouts, but it didn’t matter. It’s that lovely salty, slightly spicy sauce that makes it! Yummy!
Thank you. I only eat seafood no meat so these recipes are great for me thank you.
Tastes good, except too sour. it could be that my yakisoba noodles were sour to begin with, since i used a different brand. Substituted beef with mushrooms and did not have cabbage on hand.