Veggie chow mein recipe

Vegetable chow mein is my all time favourite Chinese meal. I’ve been putting off making my own for so long because I was worried it wouldn’t live up to my expectations of authentic chow mein you get from a restaurant. But, I finally faced my fears and delved into the wok to make this not-exactly-authentic-Chinese-chow-mein-but-still-pretty-darn-good veggie chow mein.


Serves: 6
Preparation time: 20 minutes
Cooking time: 22 minutes
Total time: 42 minutes



For the chow mein sauce:

  • 1 tbsp dark soy sauce
  • 2 tbsp tahini
  • water
  • pepper

For the stir fry:

  • 1 tbsp oil
  • 2 cloves of garlic, finely diced
  • thumb-sized piece of ginger, finely diced
  • 2 medium carrots, sliced
  • 125g baby sweetcorn, halved
  • 2 bell peppers, sliced
  • 200g pak choi
  • 75g mangetout
  • 360g bean sprouts
  • 200g mushrooms, sliced
  • water

You will also need:

  • 360g noodles


  1. In a small bowl, stir together the soy sauce and tahini. Gradually add water until you reach your desired consistency (I used about 35ml). Season with pepper to taste.
  2. Heat a large, oiled wok. Sauté the garlic and ginger for 2-3 minutes.
  3. Add in the carrots and sauté for a further 3 minutes
  4. Next add the sweetcorn and peppers and sauté for about 8 minutes.
  5. Finally add in the rest of the veggies and sauté for another 8 minutes. If the wok becomes dry during stir-frying add a touch of water.
  6. Meanwhile cook the noodles according to the packet’s instructions.
  7. 2-3 minutes before the veggies are finished cooking stir in the noodles along with the chow mein sauce.




Nutritional information

Each serving approximately contains:

  • Calories: 334 kcal
  • Fat: 6.9g
  • Carbohydrates: 56.3g
  • Protein: 13.8g

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