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Vegetable Chowmein Recipe

Vegetable Chowmein is a delicious stir-fried noodle dish packed with crunchy vegetables, aromatic spices, and a savory-sweet sauce. This quick and flavorful meal features chewy noodles tossed with soy sauce, garlic, and chili for a perfect balance of umami, heat, and freshness in every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Snack
Cuisine Chinese
Servings 4 people
Calories 424 kcal

Equipment

  • Wok or large skillet
  • Large pot for boiling noodles
  • Mandoline slicer
  • Food processor
  • Tongs
  • Strainer

Ingredients
  

  • 1½ tsp ginger finely chopped
  • 2½ tbsp soy sauce
  • 1½ cups green cabbage thinly sliced using a mandoline slicer
  • 1 medium green pepper thinly sliced using a mandoline slicer
  • 300 g noodles I used chings brand hakka noodles
  • 5 large garlic cloves finely chopped
  • 1 medium red pepper thinly sliced using a mandoline slicer
  • 1 medium red onion thinly sliced using a mandoline slicer
  • 2½ tbsp oil divided, I used avocado oil
  • 1 large carrot or 2 medium, thinly sliced using a mandoline slicer
  • 2 green chilies finely chopped
  • 1 tsp green chili sauce
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • 1 tsp red chili sauce or any hot sauce
  • 1 tbsp tomato ketchup

Instructions
 

  • Before cooking, prep all ingredients by slicing the vegetables with a mandoline and finely chopping ginger, garlic, and green chilies in a food processor.
    chopped-vegetables-and-ingredients-for-chow-mein
  • Bring a pot of water to a boil, add the noodles, and cook them as per the package instructions.
    This image shows a pot of boiling water with noodles cooking until soft and tender.
  • Drain, rinse under running water, and toss with oil to prevent sticking.
    cooked-noodles-being-drained-in-a-colander
  • Heat a wok on medium-high and add 1½ tablespoons of oil.
    A close-up image of a pan with hot oil, garlic, and ginger being sautéed to release their aroma.
  • Once hot, sauté chopped ginger, garlic, and chilies for a minute, being careful not to burn them.
  • Stir in sliced onions and cook for another minute.
    This image shows thinly sliced onions being sautéed until golden and fragrant in a pan.
  • Add carrots, green peppers, red peppers, and cabbage, stir-frying on high heat for two minutes to maintain crunch.
    A colorful mix of vegetables, including bell peppers and carrots, being stir-fried in a wok for chow mein.
  • Add boiled noodles along with soy sauce, white vinegar, tomato ketchup, red chili sauce, green chili sauce, sugar, white pepper, black pepper, and salt.
  • Toss everything using tongs until the noodles are evenly coated, cooking for about two minutes on lower heat if needed.
    This image captures the moment when noodles and vegetables are tossed together in a pan for even coating with sauce.
  • Garnish with spring onions.
    A close-up of fresh green spring onions being sprinkled over chow mein for a vibrant finishing touch.
  • Your vegetable chow mein is ready.
    This image showcases a final serving of Vegetable Chow Mein, garnished and ready to be enjoyed.

Notes

  • Use high heat for the best stir-fry texture – it helps prevent the vegetables from turning soggy.
  • Don’t overcook the noodles – slightly undercooking them prevents them from becoming mushy when stir-fried.
  • Toss the noodles continuously while adding sauces to ensure even coating and prevent clumping.