Chinese · Lunch
Vegetable Chow Mein
Thin egg noodles stir-fried over fierce heat with cabbage, carrot, bean sprouts, and spring onion in a light soy and sesame glaze, a Cantonese noodle staple.
$
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
485Calories
14gProtein
18gFat
62gCarbs
4gSugar
4gFiber
780mgSodium
37mgChol
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Instructions
1
Prep
Blanch noodles in boiling water 1 minute, drain, toss with a little oil. Shred cabbage, julienne carrots, mince garlic, grate ginger, cut scallions into 5cm lengths. Whisk together light soy sauce, dark soy sauce, sesame oil, and white pepper in a bowl.
2
Bloom
Heat 1/4 cup neutral oil in a wok over high heat until smoking. Add garlic and ginger, toss 20 seconds until fragrant.
3
Saute
Add carrots and cabbage, stir-fry 2 to 3 minutes over high heat until softened with slight bite remaining.
4
Build
Spread noodles across the wok and press down firmly. Leave untouched 1 to 2 minutes to develop a light char on the base.
5
Glaze
Pour sauce over noodles and toss everything together over high heat 2 to 3 minutes until evenly coated and glossy.
6
Finish and plate
Add bean sprouts and scallions, toss 30 seconds to keep them crisp. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) fresh thin egg noodles
- 200g (7.1 oz) napa cabbage
- 2 small carrots
- 160g (5.6 oz) bean sprouts
- 4 scallions
- 8 garlic cloves
- 2 tsp fresh ginger
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 0.5 tsp white pepper
- 1/4 cup neutral oil