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Vegetable Chow Mein

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  • Level: Easy
  • Total: 32 min
  • Prep: 15 min
  • Inactive: 1 min
  • Cook: 16 min
  • Yield: 4 to 6 servings
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8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups

2 large carrots, peeled, trimmed and cut into matchstick-size pieces

8 ounces fresh or dried chow mein noodles

3 tablespoons vegetable oil

1 (2-inch) piece fresh ginger, peeled and minced

3 garlic cloves, minced

6 large shiitake mushrooms, thinly sliced

1 (8-ounce) can sliced water chestnuts, rinsed and drained

1/4 cup low-sodium chicken broth

1/2 cup hoisin sauce*

2 tablespoons soy sauce

2 tablespoons honey

Kosher salt and freshly ground black pepper

2 green onions, thinly sliced


  1. Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside.
  2. Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside.
  3. In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste.
  4. Transfer the chow mein to a large bowl and garnish with the green onions before serving.

Cook’s Note

*Can be found at specialty Asian markets.