Vegetable chow mein recipe

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25 min

This stir-fry mixes fresh vegetables with the rich flavour of soy sauce and the fragrant heat of ginger


  • 2 carrots, peeled and thinly sliced
  • 6 mixed coloured peppers, deseeded and sliced
  • 10ml (2tsp) sesame oil
  • 10ml (2tsp) grated fresh root ginger
  • 20ml (4tsp) cornflour
  • 60ml (4tbsp) dark soy sauce
  • 200ml (7fl oz) vegetable stock
  • 2 courgettes, thinly sliced
  • 6 spring onions cut into 2.5cm (1in) pieces
  • 4 x 150g pkts straight-to-wok noodles


  • Place the carrots, peppers, sesame oil, ginger and 175ml (6fl oz) water in a large non-stick frying pan. Set over a high heat. Cook for 3-4 mins, stirring occasionally until softened and most of the liquid has evaporated. Meanwhile mix the cornflour and soy sauce together. Stir into the stock. Set aside.

  • Add the courgettes and spring onions to the frying pan, mix well then cook without stirring until the remaining liquid has evaporated and the vegetables are lightly browned underneath.

  • Pour in the stock and soy sauce mixture. Heat, stirring until boiling and thickened. Add the noodles and toss together for 1-2 mins until piping hot. Serve immediately in warmed bowls.

Top tip for making Vegetable chow mein

For a meaty version, try using fried chicken that's been marinated in light soy sauce and sesame oil.

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