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Delicious Chow Mein ready in just 15 minutes, easy to put together, all in one pot and always a crowd favorite! A homemade version of your favorite take-out dish, vegetarian style or add the protein of your choice!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- 2 tbsp peanut oil
- 2 cloves garlic minced
- 1 medium carrot julienned or thinly sliced
- 4 cups cabbage shredded, I used Napa cabbage
- 12 oz chow mein noodles
- 3 green onions chopped
- 1 cup bean sprouts
Make chow mein sauce: In a medium size bowl whisk all the sauce ingredients together and set aside.
Stir-fry veggies: In a wok or a large skillet or frying pan heat the peanut oil. Add the garlic and saute for 30 seconds. Stir in the carrots and cook for another minute until they start to soften a bit. Stir in the cabbage and saute for 2 more minutes until the cabbage is wilted.
Add noodles and sauce: Add the noodles to the wok. Give the sauce a quick stir, then pour over the noodles. Let them cook for 2 minutes before tossing them around in the sauce. Keep tossing them around and within 3 to 5 minutes they will soften and cook completely.
Add the green onions and bean sprouts: Add in the green onions and bean sprouts and toss everything together.
Serve: Serve while warm. If preferred drizzle some hot sauce over the noodles.
Protein: Feel free to add protein of your choice to this dish, such as chicken, pork, beef or shrimp. If adding protein, I recommend sautéing it first in the wok with a bit of oil before adding any of the veggies to the wok.
Chinese cooking wine: If you want an alcohol free version, go ahead and use a vegetable broth or chicken broth instead, though the cooking wine really is key to this dish.
Calories: 285kcal | Carbohydrates: 46g | Protein: 9g | Fat: 6g | Sodium: 940mg | Potassium: 94mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1760IU | Vitamin C: 4.3mg | Calcium: 15mg | Iron: 2.3mg