Spicy Vegetable Chow Mein

Spicy Vegetable Chow Mein

Serves 4

Noodles have been a part of Chinese cuisine ever since the Han Dynasty almost 2000 years ago. This dish is refreshingly spicy, crunchy and light.

  • 1 (10-ounce) package uncooked Chinese egg noodles
  • 2 tablespoons sesame oil
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons Chinese rice wine
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons lime juice
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons peanut oil
  • 2 cloves garlic, thinly sliced
  • 1/2 cup chopped onion
  • 2 tablespoons finely chopped ginger
  • 1 celery stalk, thinly sliced
  • 1 large carrot, halved lengthwise and sliced
  • 1 cup snow peas, strings removed
  • 1 cup shiitake mushrooms, stemmed and sliced
  • 1/2 cup bean sprouts
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Cook noodles according to package directions and rinse under cold water. Drain thoroughly then toss with 1 tablespoon of the sesame oil. Set aside. Whisk soy sauce, rice wine, vinegar, lime juice, pepper flakes, and remaining 1 tablespoon sesame oil in a small bowl to make a sauce; set aside. Heat 1 tablespoon of the peanut oil in a wok or large skillet just until smoking. Add noodles, reduce heat, and brown one side until firm and slightly golden, about 4 minutes. Turn over, heat 1 more tablespoon peanut oil and brown other side. Transfer to a large plate and set aside.

Heat remaining 1 tablespoon peanut oil in same wok. Add garlic and onions and cook until softened. Add ginger, celery, carrots, snow peas, mushrooms and bean sprouts and cook on high heat, stirring constantly, until almost cooked through. Add reserved sauce and cook until vegetables are tender but still crunchy. Serve over noodles.

Nutritional Info: 
Per Serving:470 calories (180 from fat), 21g total fat, 3.5g saturated fat, 50mg cholesterol, 400mg sodium, 59g carbohydrate (5g dietary fiber, 7g sugar), 11g protein
Special Diets: 

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