Chow mein is one of the favorites in our home. Chow mein, a Chinese food, is most popular in many parts of the world. It is one of the featured noodles in most of the restaurant's menu. This recipe is vegan. The traditional recipe uses oyster sauce. I have used vegan oyster sauce which is available in stores. This can be made very quickly in about 30 minutes. Use the veggies in hand. Through in a packet of coleslaw and/or mushroom, and you have a great dinner on a weeknight.
When the noodles are cooking, prep the veggies. When stir-frying the veggies, simultaneously start crisping the noodles in another pan and the sauce can be made ready in a minute or two. Combine everything together and stir fry. And enjoy a wonderful meal.
There are steamed and crunchy chow mein noodles. The Hongkong chow mein has crunchy noodles. I like this version which has a bite to it. A bite of sauce covered noodles is all you need after a long day. The smothered sauce gets absorbed quickly, so serve immediately or increase the sauce or liquid content. This is different from Lo Mein Noodles, which is a tossed noodle. Whereas chow mein in stir-fried. Check here for Vegan Lo Mein Noodles.
This is my post for C in the A-Z Noodles From Around the World, for the Blogging Marathon 120 hosted by Srivalli. C for Chow Mein.
Ingredients
Serves 4
Sauce
Soy sauce - 2 tbsp
Vegan oyster sauce - 2 tbsp
Water - 3/4 cup
Brown sugar - 1/2 tbsp
Corn flour - 1/2 tsp
Siracha paste - 1 tbsp (or more)
Oil - 1 tsp
For cooking noodles
Noodles - 225 g or 1 and 1/2 blocks hakka noodles
Water
Salt - 3/4 tsp
Sesame oil - 1.5 tbsp
For chow mein
Sesame oil - 3-4 tbsp
Cabbage - 2 cups, shredded fine
Carrots - 3/4 cup, match sticks
Bell pepper - 1 and 1/4 cup, thinly sliced
Broccoli florets - 1 cup
Snow peas - 1 cup
Onions - 1/2 cup, sliced
Garlic - 1 tbsp
White pepper - 1/4 tsp
Salt - 1/4 tsp
Green onions - 2 or3, thinly sliced
Method
Heat 2 tbsp oil in a pan, Add the sliced onions and garlic. Sauté till the onions are translucent. Add in the veggies except cabbage and sauté for 4-5 minutes. Add the cabbage, salt, and white pepper. Sauté for 1-2 minutes and set aside.
Mix the ingredients for sauce and set aside.
Cook the noodles according to the package directions. Drain, add a tbsp oil, mix to separate out the noodles so it won't be a sticky mass..
Heat a cast-iron pan or a wok with 2 tbsp oil. Add the noodles and try to crisp it a bit stirring now and then.
Add the veggies followed by sauce, and white parts of green onion. Mix and stir fry continuously for 2-3 minutes on high heat till everything is combined.
Garnish with green onions. Sprinkle with toasted sesame if preferred. Serve immediately.
rajani says
My son would definitely love this! I don’t make noodles a lot, this one theme would be his favorite 🤩
Harini R says
My kids make a different kind of sauce but call them chow mein noodles 🙂 This sauce sounds very flavorful too.
gluten Free A_Z Blog says
I am a great fan of chou mein and do make it frequently. I'm going to try your recipe. thanks
Priya Srinivasan - I Camp in My Kitchen says
That looks super tempting, my kids would totally love this, will check if i can find that vegan oyster sauce! Lovely share!
Jhuls says
I have a craving for chow mein now. This looks amazing! Thanks for sharing at Fiesta Friday party!
MySpicyKitchen says
One of my favorite noodles. Your versions looks tempting and is very tasty. Noodles are crisp and your tip about assembling everything just before serving worked well. Otherwise noodles would have become soggy.
Narmadha says
Chow mein noodles look so flavorful with all those seasonings and perfect to enjoy anytime. Perfectly made noodles