Vegetable Chow Mein

  • Yield: 4 servings

Toss in any variety of fresh vegetables and slices of left over roast chicken or steak for a hearty one dish meal.


1/2pound fresh egg noodles or 3 ounce dried
4tablespoons canola oil, divided
1/2cup thinly sliced yellow onion
1cup thinly sliced red bell pepper
1 zucchini, cut into thin strips
1cup thinly sliced fresh shiitake mushrooms
1tablespoon grated fresh ginger
2 garlic cloves, minced
2tablespoons oyster sauce
2tablespoons dark soy sauce
1tablespoon light soy sauce
2tablespoons rice vinegar
1teaspoon sugar
1tablespoon toasted sesame oil
3tablespoons water


  1. Bring a large pot of salted water to a boil. Add noodles and boil 2 minutes. Drain and rinse well with cold water. Place in a bowl and toss with 1 tablespoon oil.
  2. To prepare sauce, combine all  ingredients and stir well. 
  3. Heat 2 tablespoons oil in a large nonstick pan until very hot. Add onion and red bell pepper and sauté until just tender, 2 minutes. Add zucchini and mushrooms and continue to stir-fry until golden brown, 5 minutes. Transfer vegetables to a bowl.
  4. Reheat pan until very hot. Add remaining 2 tablespoons of oil. Add ginger and garlic and sauté several seconds. Add noodles and stir-fry until heated through, 5 minutes. Return vegetables to pan, add sauce and toss until noodles are well combined and heated through. Transfer to a warmed platter and serve immediately.

Recipe by Farina Kingsley of Farina’s Asian Pantry