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Vegetable Teriyaki Chow Mein

I broke the news to Mike that I wanted us to eat more vegetarian meals.  His face dropped like a sack of potatoes.  He consoled himself with BBQ chicken on the side of this Vegetable Teriyaki Chow Mein… I skipped the chicken.  Here I’ve added a little heat, more than I usually do but it makes all vegetable, ie, no meat (again, sorry mike) a lot more interesting.

Serves 4 – 6

4 Nests chow mein noodles, cooked according to package directions

5 Dashes sesame oil

1 tsp canola oil

1/2 tsp red pepper flakes

2 Stalks celery, sliced

1 Bunch broccoli, florets only

1 Medium onion, sliced into sticks

1 Medium orange pepper, sliced

227 g white mushrooms, sliced

Salt

Pepper

1 Cup water

¼ Cup sodium-reduced soy sauce

2 tbsp brown sugar

3 Cloves garlic, crushed

1 Inch fresh ginger, grated

1 tbsp cornstarch

Bring a large pot of water to boil; season with salt.

When the water is boiling, add in the chow mein noodles and cook according to package directions (mine was 3 minutes).

Drain and then toss with the sesame oil; keep warm. Meanwhile, add the oil and chili flakes to a wok or large skillet at high heat (this will infuse the oil).

When the pan is hot, add in the celery, broccoli florets, onions and mushrooms; season with salt and pepper.

Whisk the water, soy sauce, brown sugar, garlic, ginger and garlic together until the cornstarch is completely dissolved.

Add to the pan with the veggies; bring the mixture to a boil until it has thickened and then drop the heat to low.

To plate, serve over the warmed noodles.

Garnish with sesame seeds (optional).

Notes:

  1.  Go with whatever peppers you prefer.

 


Vegetable Teriyaki Chow Mein
Print Recipe
I broke the news to Mike that I wanted us to eat more vegetarian meals. His face dropped like a sack of potatoes. He consoled himself with BBQ chicken on the side of this Vegetable Teriyaki Chow Mein... I skipped the chicken. Here I've added a little heat, more than I usually do but it makes all vegetable, ie, no meat (again, sorry mike) a lot more interesting.
Servings Prep Time
4-6 10 minutes
Cook Time
7 minutes
Servings Prep Time
4-6 10 minutes
Cook Time
7 minutes
Vegetable Teriyaki Chow Mein
Print Recipe
I broke the news to Mike that I wanted us to eat more vegetarian meals. His face dropped like a sack of potatoes. He consoled himself with BBQ chicken on the side of this Vegetable Teriyaki Chow Mein... I skipped the chicken. Here I've added a little heat, more than I usually do but it makes all vegetable, ie, no meat (again, sorry mike) a lot more interesting.
Servings Prep Time
4-6 10 minutes
Cook Time
7 minutes
Servings Prep Time
4-6 10 minutes
Cook Time
7 minutes
Ingredients
Servings:
Instructions
  1. Bring a large pot of water to boil; season with salt.
  2. When the water is boiling, add in the chow mein noodles and cook according to package directions (mine was 3 minutes).
  3. Drain and then toss with the sesame oil; keep warm. Meanwhile, add the oil and chili flakes to a wok or large skillet at high heat (this will infuse the oil).
  4. When the pan is hot, add in the celery, broccoli florets, onions and mushrooms; season with salt and pepper.
  5. Whisk the water, soy sauce, brown sugar, garlic, ginger and garlic together until the cornstarch is completely dissolved.
  6. Add to the pan with the veggies; bring the mixture to a boil until it has thickened and then drop the heat to low.
  7. To plate, serve over the warmed noodles.
  8. Garnish with sesame seeds (optional).
Recipe Notes
  1.  Go with whatever peppers you prefer.
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