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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.
  • Bring a pot of water to a boil, add the noodles, and cook them as per the package instructions.
  • Drain, rinse under running water, and toss with oil to prevent sticking.
  • Heat a wok on medium-high and add 1½ tablespoons of oil.
  • 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.
  • Add carrots, green peppers, red peppers, and cabbage, stir-frying on high heat for two minutes to maintain crunch.
  • 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.
  • Garnish with spring onions.
  • Your vegetable chow mein is ready.

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.