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:
- Go with whatever peppers you prefer.
- Originally posted on March 28, 2017!
Might I suggest
A fresh salad with my Red Wine Shallot Vinaigrette with Honey
as a side 🙂
Other recipes you may like:
Sous Vide Pepper Steak
Bean Sprouts Stir Fry (Chow Mein)
Szechuan Shrimp
Recipe card below⬇️⬇️⬇️
| Servings | Prep Time |
| 4-6 | 10 minutes |
| Cook Time |
| 7 minutes |
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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.
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- 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
- 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).
- Go with whatever peppers you prefer.
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