Chow mein is a one pan (or wok) meal that's quick and easy to make, and this one is loaded with veggies, so I'm happy!
This version of chow mein uses carrot and zucchini as "noodles", and you can use just about any vegetable that can be peeled or spiraled into noodles. I made this dish a month ago or so when my older son was home, and he was amazed at how much it tasted just like "real" noodles.
I happily eat veggie stir-fries on their own, or I'll add a protein topping, usually scrambled or fried egg.
Occasionally, when the vegetable blend seems to need a boost of sweetness, I add 1 teaspoon of maple syrup or honey when I'm adding the fish sauce. I love using fish sauce as a sub for soy sauce, but you can easily use soy or tamari sauce for the fish sauce, or just add about ¼ teaspoon more salt when seasoning the dish. I may also add a dash of tamari sauce instead of some of the salt.
Just to refresh your options for creating zucchini noodles, you can peel them with a vegetable peeler, use a julienne slicer, or a vegetable slicer like this (also referred to as a spiralizer).
Vegetable Chow Mein
Ingredients
- 2 tablespoons cooking oil
- 1 tablespoon toasted sesame oil (or more cooking oil)
- 4 garlic cloves peeled and minced
- ½ teaspoon salt
- 2 cups sliced mushrooms (crimini or other)
- 1 large cabbage (savoy or napa), shredded or sliced into thin strips
- 4 large carrots trimmed, peeled or julienned
- 2 large zucchinis peeled into noodles or julienned
- 2 large green onions trimmed and diced
- ½ teaspoon fish sauce or gluten-free tamari, or about ¼ teaspoon salt
- ½ teaspoon chili pepper flakes (optional for heat; or hot sesame oil)
Instructions
- Prepare all the veggies first—this meal cooks quickly. Having a mise en place with all your cut, chopped, and noodled veggies ready to toss in the pan will make this a breeze to whip up.
- Preheat a large pan or wok on a medium heat.
- Add the cooking oil and sesame oil to the pan.
- Add the garlic and cook for about 1 minute.
- Add the salt and mushrooms to the pan and cook for a few minutes, or until they begin to soften.
- Add the carrots and cook for a minute or two, tossing to coat them.
- Add the green onions and cabbage and cook for a minute or two. Your pan may be getting full, but the veggies will shrink as they cook.
- Add the fish sauce, chili pepper, and any additional salt or pepper.
- Finally, add the zucchini noodles and stir to fry for another minute or so.
- Add any addition toppings such as fried egg, or other protein source.
- Serve hot. Store sealed for a few days in the refrigerator.
junecutie says
This looks really good. I can't wait to be a little further on the SCD phase to try this one. I read that you use a Vitamix for a lot of recipes. Have you ever made the Vanilla Custard Sauce? I tried it subbing almond flour for the APF, but it didn't work as well as I hoped. It didn't thicken up very much. Have you tried it with coconut flour? Thanks.
Erica says
I love my Vitamix for really pulverizing stuff that I want to get smooth and creamy, but in some cases a food processor or regular blender is fine. It depends on the recipe. I have been thinking about a vanilla pudding or panna cotta recipe for the future 🙂
Lisa says
Another hit at my house!
Erica says
Yay! I just had it again last night - ran out of everything but carrots, cabbage and shrimp but stir-fried it anyway.
Kaori says
Lovely! And so healthy 🙂
Erica says
Thanks, Kaori!