20-Minute Delicious Chow Mein Dish

I have days where I intensely miss California, especially the chow mein. Usually, it means I’m missing my family, but other times I crave the food. What I wouldn’t give for an In N Out burger or a 007 sushi roll from Miyako! I really miss authentic fish tacos and spicy Asian food. But necessity is the mother of invention, so I have come up with a few recipes that taste enough like my favorite restaurants back home that I can quiet my palate a bit longer.

A Loaded Vegetable Chow Mein Recipe

Whenever I crave going to my favorite Chinese take-out restaurant, I make this loaded vegetable chow mein. It’s surprisingly easy to make and fairly healthy. Sometimes I use it as a side dish, but it is hearty enough to be a great vegetarian dinner option.

Step 1: Prepare the Wok

Start with a deep wok and some sesame oil. Pour in about 1 tablespoon.

Throw in a medium-sized onion that is cut into slivers. Cook these for about 3-4 minutes or until softened.

Step 2: Vegetable Prep

Now add some broccoli. Trim the heads down into bite-sized pieces. I usually add about 1 1/2 cups, or whatever a medium-sized broccoli head yields. Stir regularly and cook for another 3-4 minutes.

Add a cup of shredded carrots. Save yourself a lot of prep time and just buy the bag that is already shredded for you. Mix it again and cook for a minute or two.

Dice 3 green onions. Put in 2 of the green onions and save the rest to top the dish at the end. Stir and cook another minute. You may need to drizzle in another tablespoon of sesame oil if you notice your vegetables charring.

Now for another difficult step…just kidding…open up a 14 oz bag of pre-shredded cole slaw. You can also chop up a head of napa cabbage if your grocery store doesn’t have the pre-made bags.

Step 3: Season the Veggies

Pour in 1/2 to 3/4 cup of lower sodium soy sauce. Mix it up as you watch the cabbage wilt, probably a minute or two.

Now add a tablespoon of Hoisin sauce. This can be found in the international section of the market or online.

It is very salty, so start with 1 tablespoon and taste as you mix. If you want more of a punch, add some more.

Step 4: Cook the Noodles

These stir-fry noodles are my best friend. I can rip open the bag (about 14 to 16 ounces for this recipe) and add as much as I want. If your market doesn’t have this brand, you can use rice noodles or udon noodles as well. The only issue is that you may have to cook the noodles to package instructions ahead of time.

Step 5: Spice It Up

Here’s where it gets spicy! Sriracha sauce is absolutely necessary in this dish! Even if you are not a spice fan, just add a dab for flavor. Me? I pour that stuff on! You’ll find it right next to the stir-fry noodles and Hoisin sauce. But for the kids, I add a tablespoon and then add more to my personal plate after I serve them.

Step 6: Serve

When it is all served up, I top the dish with a few more green onions. I guarantee you will love this! If you have a holiday gathering, church function, or office party coming up, consider taking this. You will save a lot of time and really spice up the snack table.

I still get cravings for my hometown chow mein noodles, but these suffice until I can make a trip home to SoCal. Most of the time, I serve the chow mein as a hearty vegetarian main course, but it’s a great accompaniment to my 5 Ingredient Crockpot Orange Chicken or Ginger Chicken Stir-fry with Asparagus.

Final Thoughts

I pack my recipe full of veggies and spice it up or down depending on whom I’m serving. It also makes for great leftovers! For more easy dinner ideas, visit my Blog or follow me on Pinterest! Happy cooking y’all!

20-Minute Loaded Vegetable Chow Mein

A 20-minute vegetable chow mein loaded with onion, broccoli, carrots, green onions and cabbage, tossed with stir-fry noodles in soy sauce, hoisin and sriracha. A hearty vegetarian main or a side for orange chicken.

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Prep Time 8 minutes mins

Cook Time 12 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Asian

Ingredients Method Notes

Ingredients

  

• 1-2 tablespoons sesame oil
• 1 medium onion cut into slivers
• 1 1/2 cups broccoli florets about 1 medium head
• 1 cup shredded carrots
• 3 green onions diced, divided
• 14 oz coleslaw mix 1 bag, or a chopped head of napa cabbage
• 1/2-3/4 cup lower-sodium soy sauce
• 1 tablespoon hoisin sauce or more to taste
• 14-16 oz stir-fry noodles or cooked rice or udon noodles
• 1 tablespoon sriracha or more to taste

Method

 

1. Heat 1 tablespoon of sesame oil in a deep wok. Cook the onion 3-4 minutes until softened.
2. Add the broccoli and cook, stirring regularly, 3-4 minutes. Add the carrots and cook 1-2 minutes. Add 2 of the diced green onions and cook 1 minute more, drizzling in more sesame oil if anything chars.
3. Add the coleslaw mix, pour in the soy sauce and stir 1-2 minutes as the cabbage wilts. Stir in the hoisin, tasting as you go.
4. Add the stir-fry noodles and toss until heated through and coated.
5. Stir in the sriracha (a dab for flavor, more for heat). Serve topped with the remaining green onion.

Notes

Add sriracha to individual plates if you are feeding spice-shy kids. Makes great leftovers.