채소를 듬뿍 넣어 불맛나게 볶은, 홍콩식 볶음초면(차우멘) 만들기 :: Vegetable Chow Mein, Vegetarian Noodle

chow mein noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles add fiber, while spaghetti is more accessible.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce is a vegetarian alternative, and soy sauce is widely available.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein, while seitan is often cheaper.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

Chop all vegetables: cabbage, yellow bell pepper, red bell pepper, shiitake mushrooms, and half an onion.

Put 118g egg noodles in boiling water and loosen up the clumps well.

Boil the noodles for 2 minutes and 30 seconds until softened.

Rinse the noodles in cold water and drain the water for a while.

Heat cooking oil in a large skillet over high heat.

Add all the chopped vegetables and 1 pinch of salt; stir-fry quickly for less than 1 minute, being careful not to overcook as they will continue to cook with residual heat.

Add the drained noodles to the skillet and stir-fry over high heat for about 1 minute.

Add 18g (2.5 tbsp) soy sauce, 14g (1 tbsp) oyster sauce (or substitute with 1.5 tbsp soy sauce), 16g (1 tbsp) honey (or substitute with 0.5 tbsp sugar), and 14g (2 tbsp) water; mix well with the sauce.

Add all the fried vegetables to the skillet and fry quickly on high heat.

Turn off the stove and add 7g (1 tbsp) sesame oil; mix well.

Serve the chow mein convex on a plate and garnish with spring onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens