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vegetable chow mein noodles 600

Vegetable Chow Mein Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 people 1x
  • Category: Noodles
  • Method: Skillet
  • Cuisine: Chinese
  • Diet: Vegetarian


Better than takeout vegetable chow mein recipe that’s earthy, savory and ready in just 20 minutes!


Units Scale
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried red chilies (optional)
  • 6 ounce dried chow mein noodles or egg noodles
  • 1 carrot, cut into strips
  • 1 small onion, finely chopped
  • 2 cups baby spinach
  • 7 shiitake mushrooms, cut into strips
  • 4 scallions, cut into thin strips
  • 1 tablespoon sesame seeds (optional)
  • 1 tablespoon sesame oil


  • 2 tablespoons soy sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon brown sugar


  1. Bring a pot of water to boil.
  2. In a small mixing bowl, add all the ingredients for the sauce and stir until sugar has melted.
  3. In a large pan or wok over high heat, add vegetable oil, garlic and dried chilies and cook for one minute. Add the remaining vegetables and cook for 7 minutes, until tender but still a little crunchy.
  4. Boil noodles according to directions on the package (usually about 2-3 minutes). Drain, rinse under cold water and drain well.
  5. Add noodles to the pan, lower the heat to medium and cook for a minute.
  6. Add sauce, sesame seeds and stir well until all the noodles are coated.
  7. Turn the off the heat, drizzle sesame oil and serve immediately.


Save the leftover chow mein in a storage container and refrigerate for up to 4 days.


  • Serving Size: 1 serving
  • Calories: 208
  • Sugar: 6.3g
  • Sodium: 872mg
  • Fat: 11.5g
  • Saturated Fat: 6.2g
  • Unsaturated Fat: 1.9g
  • Trans Fat: 0g
  • Carbohydrates: 23.3g
  • Fiber: 3.1g
  • Protein: 5g
  • Cholesterol: 12.3mg
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