Recipe For Vegetarian Chow Mein (Chinese Sauteed Noodles with Tofu and Vegetables)


I’ve noticed that kids love chow mein. It’s probably because they are crazy about soft noodles in general. I usually make a huge pot of stir-fry green beans and tofu the day before and use the leftover to make chow mein. I love making chow mein, I think it’s because of the sizzling sound of the stir-fry vegetables and noodles in the wok. And it’s quite some exercise stir-frying and lifting a large quantity of food using 2 big spatulas, so you will feel like you’ve earned the calories when you eat it!

The combination of stir-fry noodles, vegetables and soy sauce is a  classic in Chinese cuisine. Make chow mein at home; there’s no need for take out. It is always a hit.

1. Info for Vegetarian Chow Mein (Chinese Sauteed Noodles with Tofu and Vegetables)

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 12
  • Calories: unavailable

2. Ingredients for Vegetarian Chow Mein (Chinese Sauteed Noodles with Tofu and Vegetables)

  • 1 portion green beans and tofu
  • 2 packs chow mein noodles
  • 3 Tbs canola oil, as needed
  • 2 tsp garlic, finely minced
  • 1 carrot, shredded, cut about 2-in long
  • 1 zucchini, diced
  • 1/2 tsp sea salt
  • 1 tsp black bean sauce
  • 2 tsp chili garlic sauce, to taste
  • 3 Tbs soy sauce
  • 2 Tbs water, as needed, to balance the saltiness of the soy sauce
  • 1 cup shitake mushrooms, cubed
  • 1 small yellow onion, cut in small wedges
  • 1 tsp black peppercorns, freshly ground, to taste
  • 1 drizzle toasted sesame oil
  • 1/4 cup fresh cilantro, coarsely chopped

3. Directions:

  1. Separate and unknot the fresh noodles. Fill a big pot with water.  Bring to a boil. Place the noodles in the boiling water , return the water to a boil then lower the  temperature to a medium low. That way the pasta is cooked all the way through evenly. Salt the water half way through the cooking process (it will bring out the natural flavor of the pasta and the noodles will be softer) and keep stirring every now and then so that the noodles do not stick to the bottom.  Cook for about 3-4 minutes. When the pasta is cooked (tender but still in shape and firm), drizzle about 1 tablespoon of canola oil, then drain the noodles. Discard the liquid. Set aside.
  2. Make some green beans and tofu.
  3. Heat about a tablespoon of oil in a wok.  When the oil is hot ready, add a teaspoon of garlic. As the garlic becomes slightly golden, stir-fry the shredded carrots for about 2 minutes. When the color is translucent, season with 1/4 teaspoon of sea salt. Add the onion wedges and cook for another minute. Transfer to a plate. Set aside.
  4. Repeat the same procedure for the zucchini (cook for about 4 minutes) Transfer to a plate. Repeat the same procedure for the shitake mushrooms (cook for about 2 minutes). Don’t overcook the vegetables as they will continue cooking in the noodles later. Set the plates aside.
  5. In the same wok, place the cooked noodles. Cut them if necessary with kitchen shears. Add all the vegetables, green beans and tofu, black bean sauce, chili garlic sauce, soy sauce and water. Stir constantly. Cook for about 3-5 minutes. Add black pepper.
  6. Sprinkle some fresh cilantro. Drizzle with sesame oil.
  7. Serve immediately. Eat with chopsticks .

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