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You are here: Home / Recipes / Vegetable Teriyaki Chow Mein

Vegetable Teriyaki Chow Mein

January 17, 2020 By Lisa Leave a Comment

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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.

 

A healthy recipe for Vegetable Teriyaki Chow Mein that comes together in minutes, oh and the teriyaki sauce is homemade!?!

 

 

 

 

 

 

 

 

 

This is what you’ll need

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

 

This is how you make it

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.
  2. Originally posted on March 28, 2017!

 

Might I suggest

Red Wine Shallot Vinaigrette with Honey I LisaGCooks.com

A fresh salad with my Red Wine Shallot Vinaigrette with Honey

as a side 🙂

 

Other recipes you may like:

Sous Vide Teriyaki Steak Bites with Broccoli and Peppers I LisaGCooks.com

Sous Vide Pepper Steak

 

Bean Sprouts Stir Fry I LisaGCooks.com

Bean Sprouts Stir Fry (Chow Mein)

 

 

Sichuan/Szechuan Shrimp I LisaGCooks.com

Szechuan Shrimp

 

 

Recipe card below⬇️⬇️⬇️

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegetable Teriyaki Chow Mein I LisaGCooks.com

Vegetable Teriyaki Chow Mein
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.
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
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.
Servings Prep Time
4-6 10 minutes
Cook Time
7 minutes
Servings Prep Time
4-6 10 minutes
Cook Time
7 minutes
Ingredients
  • 4 Nests chow Mein noodles, cooked according to package directions , 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
  • 1/4 Cup sodium-reduced soy sauce
  • 2 tbsp brown sugar
  • 3 Cloves garlic , crushed
  • 1 inch fresh ginger , grated
  • 1 tbsp cornstarch
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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