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Vegetable Chow Mein

Course Vegetarian
Cuisine Chinese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Author Felix


  • 1 tin 425 g baby corn
  • 1 tin 400 g button mushroom
  • 2 carrots thinly sliced
  • ½ small cabbage thinly sliced
  • 1 large sweet pepper
  • 1 small onion thinly sliced
  • 184 g lou mein egg noodles enriched egg noodles
  • 2 tsp. salt optional
  • 1 tbsp. soy sauce
  • ½ tsp. corn starch for solution
  • ½ tbsp. sesame oil
  • Oil for frying about 2 tbsp
  • 1 sprig chive chopped (optional)


  • Boil and drain noodles. Cut up the vegetables. Mix the cornstarch solution (½ tsp. cornstarch : 1 tbsp. water) and set aside.
  • Heat wok and bring oil to a boil over a medium to high flame. Add the onion and stir fry for 30 seconds. Stir fry the carrots and sweet pepper for 1 minute. Then add the corn, mushrooms and cabbage.
  • Stir fry for 1 minute until the vegetables are cooked. Add seasonings (except corn starch and sesame oil) then thicken with corn starch solution.
  • Add sesame oil, noodles and chive stirring evenly. Turn off heat. Serve hot.