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Vegetable Chinese stir-fried noodles served
Freshly stir-fried vegetable chow mein with broccoli and carrots

Vegetable chow mein

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The secret of Chow Mein is 'Wok Hei', or the 'breath of the wok'. This is that distinctive, slightly smoky flavour that only a hellishly hot pan and rapid stir-frying can coax out. The noodles are first boiled, then flash-fried, so they become soft yet crispy in places simultaneously. This dish is a triumph of speed: the preparation takes longer than the cooking, which is the work of moments.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Chinese

Ingredients

Equipment Needed

  • Wok or thick-bottomed large frying pan
  • Colander
  • Chopping board and sharp knife
  • Tongs or chopsticks for stirring

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya
⚠️ Eggs
⚠️ Sesame

Instructions

1 ✓

Prepare everything (mise en place): cut the carrot and pepper into thin strips (julienne), and break the broccoli into tiny florets. Finely chop the garlic and ginger.

Tip: Everything happens very quickly in the wok; you won't have time to chop during cooking. The vegetables should be of uniform size to cook evenly.
2 ✓

Cook the noodles in plenty of boiling water, but for 1 minute less than stated on the packet (aim for 'al dente'). Drain and rinse with cold water, then toss with a little oil.

Tip: Rinsing with cold water washes away surface starch so they don't stick together, and stops the cooking. The oil also protects against sticking.
3 ✓

Heat the wok until smoking hot. Pour in the groundnut oil and swirl it around. Toss in the ginger and garlic, stir-fry for 10 seconds.

Tip: Careful, garlic burns in moments in hot oil and becomes bitter. You just need to release its fragrance.
4 ✓

Add the carrot and broccoli. Stir-fry while shaking the pan for 2 minutes. If needed, splash in a tablespoon of water so the steam helps them soften.

Tip: The goal is a 'tender-crisp' texture. We want stir-fried vegetables, not boiled ones.
5 ✓

Add the pepper and stir-fry for another 1 minute.

Tip: The pepper softens sooner, so it goes in later.
6 ✓

Toss the noodles in with the vegetables. Stir-fry, continuously tossing and mixing, to heat through.

Tip: This is where the magic happens: the noodles contact the hot metal and slightly sear.
7 ✓

Drizzle in the soy sauce and sprinkle over the sugar. Toss thoroughly to combine.

Tip: The sugar helps balance the salty taste of the soy sauce.
8 ✓

Remove from the heat and stir in the sesame oil. Serve immediately.

Tip: Sesame oil is a seasoning rather than a cooking fat: its aroma evaporates with heat, so only add it at the end.

Recipe FAQ

Why do the noodles stick?
The pan wasn't hot enough, or the noodles remained too wet. Dry them thoroughly after boiling and use enough oil!
When should I add the soy sauce?
At the very end, and preferably drizzle it around the side of the hot wok. This way the sauce 'cooks' and caramelises before reaching the noodles, giving a much finer flavour.

Ingredients

  • 250 g Chinese egg noodles (dried)
  • 2 tbsp Groundnut oil (or sunflower oil)
  • 1 tsp Sesame oil (for finishing)
  • 1 Carrot
  • 100 g Broccoli florets
  • 1 Pepper (Bell pepper)
  • 2 cloves Garlic
  • 1 cm Fresh ginger
  • 3 tbsp Soy sauce
  • 1 tsp Sugar