Simply delicious vegetable chow mein

This recipe was a request from one of my subscribers teens. It's simple, packed with veggies and tastes delicious – perfect for youngsters to serve to their friends.
Prep Time 10 minutes
Cook Time 10 minutes
Course lunch, maincourse
Cuisine asian, dairyfree, Vegan, Vegetarian
Servings 4


  • 225 g egg noodles
  • Sesame oil
  • Rapeseed oil
  • 1 carrot cut into thin batons
  • 1 red pepper cut into thin batons
  • 100 g mange tout cut into thin batons
  • 3 spring onions sliced
  • 2 cloves of garlic peeled and minced
  • 1 pinch of sugar
  • 3 tbsp soy sauce
  • 1 tbsp rice wine
  • 2 tbsp ketchup


  • Put a pan of salted water on to boil; cook the noodles according to the packet's instructions
  • Once cooked, drain the noodles and cool down in cold water; drain again and pop in a bowl with 1tbsp of sesame oil – toss to combine and set aside
  • Heat some oil in a pan and add the vegetables – stir fry on high for 4 minutes and then add the garlic. Continue to fry for another minute
  • Add the noodles to the pan and toss together
  • Add the sugar, soy sauce, rice vinegar and ketchup and toss again
  • Serve with a final drizzle of sesame oil


Note: the smaller the veggie batons, the quicker they will cook
Keyword asianfood, cookingforfamily, vegan, veganrecipe, vegetarian, vegetarianrecipe
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