Vegetable Chow Mein
Prep time
Cook time
Total time
Very quick flavorful Asian noodle dish using a variety of vegetables and Hong Kong Style Egg Noodles
Recipe type: Main Dishes, Quick Dishes
Cuisine: Asian
Serves: 2-3
  • ½ pound Hong Kong Style Egg Noodles, or substitute vermicelli or angel hair pasta
  • 1 medium onion, cut in half and thinly sliced
  • 2 medium carrots, cut in half and into thin strips
  • 1 red bell pepper, seeded and cut into thin strips
  • ½ small cabbage, shredded, or substitute one package of cole slaw mix
  • 2 cloves garlic, minced
  • 1 Tablespoon ginger garlic paste
  • Sliced green onions for garnish
  • Sesame seeds for garnish
  • For the sauce:
  • 3 Tablespoons soy sauce
  • 2 Tablespoons white wine vinegar
  • 1 Tablespoon mirin, or dry sherry
  • ½ teaspoon sugar
  • 2 teaspoons garlic chili paste
  • 2 Tablespoons water
  1. Bring water to boil in a 5-quart pot. Add two teaspoons salt. Add noodles or pasta, and cook according to package directions. Drain. Return noodles to the pot. Coat with 1-2 Tablespoons vegetable or canola oil. Set aside.
  2. Make the sauce. Add soy sauce, white wine vinegar, mirin or sherry, sugar, garlic chili paste. Stir until blended. Set aside.
  3. Prepare the vegetables. Set aside.
  4. In a wok or large skillet, heat 1-2 Tablespoons oil over medium-high heat.
  5. Add one tablespoon ginger garlic paste. Briefly stir fry.
  6. Add the onions and carrots. Stir fry for 2-3 minutes, until the carrots begin to soften.
  7. Add mushrooms and garlic. Stir fry for 1-2 minutes.
  8. Add red peppers. Stir fry for 2-3 minutes.
  9. Add shredded cabbage. Stir fry for 2-3 minutes.
  10. Add cooked noodles. Using tongs, evenly distribute the noodles and vegetables. Stir fry everything until the dish is warmed through.
  11. Add the sauce. Using tongs, coat the noodles and vegetables.
  12. Remove to individual serving plates or to a platter. Garnish with green onions and sesame seeds.
Broccoli or sugar snap peas would be a tasty addition.

Please Note: This recipe calls for two different kinds of cooking pastes, garlic chili paste, and ginger garlic paste. I didn't have ginger garlic paste, so substituted black bean paste.

If you're cooking for children or someone sensitive to hot chilies, you could substitute more garlic ginger paste, or hoisin sauce for a sweet barbecue flavor.
Nutrition Information
Serving size: 2-3
Recipe by At Mimi's Table at