One of the most commented recipes I have is my Vegetable Chow Mein Recipe, and most people ask how to make it with regular non-Chinese noodles. Well, I finally took the time and recreated the recipe using common ingredients found around the world.
Angel Hair Vegetable Chow Mein
Print recipe
Ingredients
- 1/4 cup light soy sauce
- 1/4 cup Panda Brand Lo Mein Sauce
- 1/8 cup pure sesame oil (or more to taste)
- 2 tablespoons vegetable oil
- 4 cups shredded cabbage (from coleslaw mix or fresh, napa or regular)
- 1/2 bunch green onions (sliced in long strips)
- 1 cup shredded carrots (from colseslaw mix or freshly shredded)
- 1lb angel hair pasta (dried)
- 1 cup chicken broth
- additional vegetables as you like (bean sprouts, bok choy, snow peas, etc.)
Directions
| Step 1 | |
| In a small bowl, combine the soy sauce, sesame oil and Panda Brand Lo Mein sauce. | |
| Step 2 | |
| Start by boiling the pasta in hot water for 1 minute less than the package directions for 'al-dente'. For the brand I had, the al-dente time was 4 minutes, so I boiled for 3. Drain and then rinse thoroughly with cool water until the pasta is no longer hot. You do not want to let it continue cooking, so cooling it off quickly is important. | |
| Step 3 | |
| In a large pan or wok, heat the vegetable oil on medium high heat. Add the vegetables and cook until the cabbage is wilted. This will take 2-3 minutes. | |
| Step 4 | |
| Leave the vegetables in the pan and add the noodles. Increase the temperature to high and add 1/2 of the chicken broth. Cook, stirring and tossing constantly, for about 1 minute. Then add the remaining chicken broth. Continue to cook and stir/toss constantly for another couple of minutes, or until all the liquid is dissolved. If you pull back the noodles, you shouldn't see any liquid bubbling. Depending on the type of noodle, this may take a minute or two longer. | |
| Step 5 | |
| Add the sauce mixture from step 1 and continue to cook, stirring and tossing constantly, for another 2-5 minutes until all the liquid is dissolved. | |
| Step 6 | |
| At this point, you can remove from heat and serve. Or, if you like, you can crisp the bottom by spreading the noodles on the pan and cooking on high for a minute or two (without moving the pan). Flip over onto a plate and serve. The picture shown was not using the browning method. | |
I am so sorry it took so long to recreate this and post it with regular ingredients, but as pictured this was made with Angel Hair Pasta (First Street – generic brand), and coleslaw mix. Yes, just regular coleslaw mix (I did not use the purple cabbage, just the cabbage and carrots).
Enjoy!!!
Here’s the original Recipe for reference:
Vegetable Chow Mein
| Serves | 4-8 |
| Prep time | 5 minutes |
| Cook time | 12 minutes |
| Total time | 17 minutes |
| Region | Chinese |
| By author | Dish Ditty |
Ingredients
- 1 tablespoon Vegetable Oil
- 4 cups Napa Cabbage (shredded, more to taste)
- 1 cup Carrots (shredded)
- 1/2 bunch Green Onions (sliced in long thin strips)
- 1lb Fresh Steamed Thin Chow Mein Noodles
- 1 cup Chicken Broth
- 1/4 cup Soy Sauce (Light)
- 1/8 - 1/4 cup Pure Sesame Oil (To taste)
- 1/4 cup Panda Brand Lo Mein Sauce
- 2 cups Bean Sprouts (cleaned and trimmed)
Optional
- 2 cups Baby Bok Choy (sliced thin)
Note
Fresh steamed chow mein is only partially cooked and can be found in the refrigerated section at most Asian markets. If you can't find fresh chow mein noodles, then use the dried noodles by cooking them first and remove about 1 minute before the package directions. Drain them and rinse with cold water. If using fully cooked noodles, reduce the chicken broth to 1/4 cup.
Is this Vegetarian? Not as is since the Lo Mein sauce I use has chicken base in it and it uses chicken broth. To make it vegetarian, use a vegetarian Oyster Sauce, like this one from the same maker Vegetarian Mushroom Oyster Flavored Sauce, and mix 1/2 tsp of sugar with it and substitute vegetable broth for the chicken broth. Or, try using Miso base mixed with water as a substitution for the chicken broth. I just did this and it was amazing. I think it would be way better than made with vegetable broth.
Make it Vegan? That is much harder as the noodles are egg noodles. You will need to find a vegan noodle that is thin like this one and that will hold up to a stir fry. You can try substituting rice or soybean noodles. It will be good, but not chow mein like.
Can't find the Panda Brand Sauce? No problem, just use a standard oyster sauce, 1 tsp Better than Bouillon Chicken base, and 1/2 tsp sugar.
Directions
| Step 1 | |
| In a large colander, run hot water through the steamed chow mein for about 30 seconds, separating the noodles and removing the excess flour. Set aside. * If you don't have Chinese steamed chow mein, use Angel Hair pasta and cook the pasta for 2 minutes, then rinse with cold water. | |
| Step 2 | |
 In large wok or pan, heat oil on medium-high and add green onions, cabbage and carrots. Stir-fry for about 2-4 minutes, or until the cabbage is wilted. | |
| Step 3 | |
 Increase the temperature to high and add the chow mein noodles and 1/2 cup of chicken broth. Cook stirring and tossing constantly for about 45 seconds and then add the remaining chicken broth. Cook for another 1-2 minutes or so or until all the liquid is dissolved. | |
| Step 4 | |
 Add the remaining ingredients, soy sauce, sesame oil and lo mein sauce. Continue to cook for another 2-4 minutes. Remove from heat and serve. | |
| Step 5 | |
| Variation: You can also choose at this point to crisp the bottom by spreading the noodles on the pan and cooking on high for about 1-2 minutes without moving or stirring the noodles. Flip over onto a plate and serve. | |
I tried this and I loved it! The only issue I had was when I should have added the noodles the directions never said to add the noodles in the vegetables. Otherwise it’s awesome!
Thanks! Let me look at the recipe and make it more clear.