This is my family’s recipe for vegetable chow mein noodles, which includes cabbage, carrots, zucchini, red bell pepper, and soy sauce. It’s a healthy stir-fry as well as an easy weeknight dinner.
Chow mein is one of my mom’s signature Chinese dishes. It’s the kind of recipe that can incorporate a wide variety of ingredients — acceptable meats include chicken, pork, beef, and seafood (shrimp, scallops, squid) and common vegetables include mung bean sprouts, cabbage, carrots, zucchini, mushrooms, and bell peppers. The recipe that I’m sharing here is my mom’s simple and easy vegetable chow mein, and you can use it as a basic template to incorporate your favorite vegetables (or perhaps to clean out some produce sitting in your refrigerator).
This dish is essentially a large stir-fry, and it’s healthier to make at home compared to Chinese takeout versions. I also prefer my chow mein to be on the less oily side, so I like being able to control the amount of cooking oil used. As is the case for most stir-fry dishes, the longest-to-cook ingredients are tossed first into the pan or wok, which would be the carrots in this case. The zucchini are added last. After the vegetables are cooked, the noodles are added and everything is mixed together. For noodles, proper chow mein noodles can be difficult to find, so I recommend using spaghetti noodles, which taste equally delicious.
Chow mein sauces do not have to be complicated. For this recipe, I’ve pared it down to the essentials: only soy sauce and oyster sauce. You can start with the amount listed for this recipe, and add more to taste. You can also add more flavors by including minced garlic and ginger in the sauce.