Homemade Veggie Chow Mein
Skip take-out with this flavorful Veggie Chow Mein! Loaded with fresh veggies, tofu, and a sesame-soy sauce, it's quick and satisfying.
Equipment
- Large wok or frying pan
- Pot (for noodles)
- strainer
- Tongs or spatula
Ingredients
- 1 package 6 ounces, or 170 g chow mein noodles (or gluten-free noodles)
- 2 tablespoons 30 ml sesame oil
- 8 ounces 227 g broccoli florets
- 1 cup 110 g shredded or sliced carrots
- ½ cup 56 g cashew pieces (optional or substitute with sunflower seeds)
- 1 tablespoon 12 g grated fresh gingerroot
- 2 tablespoons 30 ml peanut oil
- 12 ounces 340 g extra-firm tofu, drained and pressed
- ¼ cup 60 ml soy sauce or tamari (for gluten-free)
- 1 tablespoon 8 g sesame seeds
Instructions
- Cook chow mein noodles according to the package instructions, then drain, cover, and set aside.
- Heat sesame oil in a wok or large frying pan over high heat.
- Add broccoli, carrots, cashews (if using), and ginger.
- Stir-fry for 5–7 minutes.
- Drizzle in peanut oil and mix well.
- Cut tofu into small cubes and add to the wok.
- Stir-fry for another 5 minutes, tossing frequently.
- Pour in soy sauce and sprinkle sesame seeds.
- Toss to coat.
- Add the noodles to the wok, rinsing them under water first if sticky.
- Cook and stir everything for 5 more minutes until evenly mixed and heated through.
- Serve immediately as a main or side dish.
Notes & Wine Advice
Wine advice:
Pair with a light, chilled Pinot Grigio or an off-dry Gewürztraminer.
Nutrition values
Calories: 320 kcal | Carbohydrates: 40 g | Protein: 14 g | Fat: 12 g | Sugar: 4 g