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Vegetarian Chow Mein

Posted by Accumula Support on

A good chow mein is very simple to make, given the basic sauce. Take-out versions mostly consist of noodles with very few vegetables. Chef Michael Williams likes to change it up by making chow mein with at least half of it being vegetables and the other half noodles. 

Serves 2-4
Prep time: 25 minutes
Cooking time:
15 minutes

1/2 bag chow mein noodles

1/4 cup tamari soy sauce
1/2 cup water or broth
2 tbsp honey
1 tbsp corn starch

3 tbsp coconut oil
3 cloves garlic (sliced)
1 thumb sized piece of ginger (julienne)
1 small yam (julienne)
2 cups mushrooms (sliced)
4 cups bean sprouts
1 bunch green onion (white portion removed)
1/2 tsp 5-spice
1/2 tsp fresh ground pepper

1. Cook the noodles as per the instructions on the package. Drain immediately and then drizzle with a bit of sesame oil, toss and set aside for the moment.
2. Mix the sauce ingredients, whisk together and set aside.
3. Preheat a wok or large fry pan on high heat. Add the coconut oil, heat for 10 seconds and then add the garlic and the ginger. Saute for 20 seconds, stirring constantly.
4. Add the yams and saute for 3 minutes, stirring regularly.
5. Add the mushrooms and saute for another 3 minutes, stirring regularly.
6. Add the beans sprouts, green onions, 5-spice, and pepper - saute for 1 minute, stirring regularly.
7. Now give the premixed sauce a stir to re-dissolve the corn starch, then add immediately to the chow mein. Make sure you get any honey clinging to the bowl. Bring to a simmer.
8. Add noodles and cook until they are hot and the sauce thickens. Make sure to gently toss frequently to distribute the ingredients evenly and then serve your chow mein immediately.

- Peppers, cabbage, carrots, red onion, and cauliflower all make wonderful additions to this delicious chow mein.
- Make it chicken chow mein by adding 1 chicken breast sliced into strips, across the grain. Add to the pan before the yams.

**Note: If you don't have a large wok or fry pan, you can cut the recipe in half as it makes quite a large volume. 

Recipe by Chef Michael Williams
To learn more about Chef Michael and his classes, click here!

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