As Wikipedia explains: "Chow mein (/ˈtʃaʊ ˈmeɪn/) are stir-fried noodles, the name being an English language corruption of the Taishanese chāu-mèing." Oh corruption, why do you taste so good? Delicious, delicious corruption, how you woo me with your noodley goodness.
Corruption smerruption, whatever this is, it is a damn fine dish, and I have no problem chowing down, 2 heaping bowls of this veggie packed noodle bliss. (See what I did there).
Did you know that cabbage is a super healthy food. Low in calories, high in vitamins C, and K, and receives 5 stars on both the weight loss and optimum health scales on Self Nutrition Data. Adding a monster amount of cabbage to this recipe is a sneaky deaky trick, because it's not only delicious, but it blends right into the noodles, meaning you are getting more nutritional bang for your noodle buck. Yes, bring on the veggies! This is one chow mein recipe that is good for you.
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Back to noodles. Bring a large pot of water to a boil and cook the chow mein noodles according to the package directions.
When you are shopping for chow mein noodles make sure to get the egg-free kind. In my grocery store, both the egg containing chow mein noodles and the egg free kind are right beside each other in the Asian section of the grocery store.
Now mince your garlic and ginger and add it to a small bowl along with all the other chow mein sauce ingredients. Then set that bowl aside. I keep the favours fairly light here as I know not everyone is as obsessed with soy sauce and Sriracha as I am. The good news is you can always set your mouth into a salty fire by choice in your own bowl, while someone else can decide not to destroy their taste buds.
Chop up all your veggies.
Now get a pan nice a hot, and sauté the cabbage and onions in a bit of oil. Am I the only one who thinks that cooking cabbage and onions smells like cooking potato pancakes for no apparent reason? I am going to go ahead and say I am the only one. When it's all delicious, golden and wilted, dump the cabbage and onion mixture into a bowl and set aside.
Add the pan back to the heat, and sauté the mushrooms, carrots, and snow peas. Cook these guys for about 5 to 10 minutes until they are cooked through and the mushrooms release their awesome juiciness. Toss in the chow mein sauce and cook for just a minute more. Add in the cabbage and onion mixture, and the cooked noodles, and toss well to combine. Garnish with green onions and sesame seeds and feast your way to noodley paradise.
Veggie Chow Mein
- ¾ lb vegan chow mein noodles
For the sauce:
- ¾ cup water
- ¼ cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 inch piece fresh ginger
- ½ teaspoon sesame oil
- ½ teaspoon sriracha
For the chow mein:
- 1 tablespoon light oil (such as canola or vegetable)
- 5 cups green cabbage, thinly sliced
- 1 yellow onion, thinly sliced
- 2 carrots, peeled and sliced
- 3 cups mushrooms, sliced
- 1 ½ cups snow peas
- ½ cup green onions, sliced
- 1 tablespoon sesame seeds
- Bring a large pot of water to a boil and cook the chow mein noodles according to the package directions. Drain and set aside.
- Add all of the sauce ingredients to a bowl and mix together.
- Heat the oil in a large pan over high heat. When the oil is hot, add the cabbage and onion. Stir frequently until the cabbage and onion have reduced in size and are nicely browned, about 5 minutes. Remove the cabbage mixture from the pan and set aside.
- Return the pan to the heat. Add more oil if needed and then sauté the carrots, peas, and mushrooms for 5 to 10 minutes, until softened and cooked through.
- Add the chow mein sauce to the pan, and cook for about 1 minute longer. Now add back the cooked cabbage and the noodles to the pan. Toss everything to combine. Garnish with green onions and sesame seeds.
Feature Ingredient: Cabbage.