Shanghai-style chow mein

I love getting Chinese take out every so often, but it’s usually so greasy and heavy that I feel gross afterward.  Making Chinese-style dishes at home is actually not difficult and you can rest assured that you know it’s a little bit healthier for you.

This dish below is a vegan take on a classic noodle dish, and though quite flavorful it’s much lighter and doesn’t weigh you down.

Shanghai-style chow mein
Adapted from The Asian Vegan Kitchen by Hema Parekh

1 package Chinese style wheat noodles or whole wheat spaghetti
2 tablespoons sesame oil
2-3 cloves garlic, finely chopped
1/2 inch piece of fresh ginger, grated or finely chopped
1 tablespoon crushed red pepper flakes
1 onion, sliced
1 carrot, sliced
3-4 fresh shitake mushroom caps, sliced
2 cups shredded napa cabbage
1 cup mung bean sprouts
1 green bell pepper, julienned
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon honey
1/2 teaspoon black pepper
1/2 teaspoon salt
Optional:  chopped scallions or chives

Bring a pot of water to a boil and cook the noodles per package instructions.

Heat the sesame oil in a saucepan and saute the onion and red pepper over high heat for about one minute.  Reduce heat to medium-high and add the garlic and ginger.

Add in the remaining vegetables and stir fry on high-ish heat for another 2-3 minutes, until veggies are a bit wilted.

Add the soy sauce, vinegar, honey, salt and pepper.

Add the cooked noodles and toss thoroughly to combine and heat through.

Garnish with scallions or chives.




4 thoughts on “Shanghai-style chow mein

  1. M-G

    Thanks for sharing this delicious recipe, R! My family made a non-vegetarian version of it tonight, using shrimp. We have tons of leftovers and will definitely be making it again–although, with less crushed red pepper (even though we pretend otherwise, we’re totally wimps when it comes to spice!).

      1. M-G

        We just used frozen shrimp (of course!). To “prepare” them, we defrosted the shrimp under cold water, removed the tails, and threw them in before adding the noodles.

    1. bounteous Post author

      And sorry about the red pepper. 1 tablespoon is a lot, isn’t it? I don’t know what I was thinking :). I think my taste buds have gotten too desensitized over the years.


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