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Vegetable Chow Mein


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Rate this recipe 4.7/5 (23 Votes)


  • 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
  • Can be found at specialty Asian markets


Servings 4
Preparation time 15mins
Cooking time 32mins
Adapted from


Step 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.

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.

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.

Transfer the chow mein to a large bowl and garnish with the green onions before serving.

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