Noodles are universal in all cultures. My Vegetarian Chow Mein is so easy to make, vegan, Kosher and has lots of flavor.
Jump to RecipeAs I often wonder, what is the origin of PASTA. While most of us would assume it is Italy, that is not so. Pasta appeared some 3500 years ago and has roots to Asia, Africa and the Middle East. It seems to be credited to China and Shang Dynasty which existed from 1700 – 1100 BC. It appears that they used both wheat and rice flour to make their pastas. Italy is, by the way, the reason we all know pasta so well. The renaissance was the boom period and we have never looked back.
Noodles are a great vehicle to absorb sauces and go well with vegetables and proteins. Below are a few examples of Asian noodle dishes I have created:
ASIAN SALMON WITH RICE NOODLES
My recipe has 13 ingredients which might suggest it is a lot of work to make. Let’s just say that you will spend as much time cutting your veggies as you will cooking – or at least very close. The key to this recipe is the the sauce used to flavor the dish. The sauce is a combination of light and dark soy sauce, sesame oil, vegetarian oyster sauce, rice wine vinegar and shaoxing wine.
The cast of characters.
Additional Spices
Building the chow mein.
The Vegetable Chow Mein plated.
Vegetarian Chow Mein
My vegan Vegetable Chow Mein is a tasty, easy and filling Asian noodle dish. It takes as much time to cut veggies as it does to cook.
Ingredients
Chow Mein
- 12 Ounces Chow mein noodles
- 1/4 Whole Red and Green Bell Pepper sliced
- 1/4 Whole Yellow Onion sliced
- 4 Whole Green onions cut into 2 inch pieces
- 1 Tsp Red Chili powder
- 2 Tsp Thai spice blend can use Chinese 5 spice
- 2 Tsp Pure sesame oil
- 4 Ounces Bamboo shoots
Sauce
- 3 Tbsp Light soy sauce
- 1 Tbsp Dark soy sauce
- 2 Tbsp Vegetarian oyster sauce
- 1 Tbsp Rice wine vinegar
- 1 Tbsp Shaoxing wine
- 2 Tsp Pure sesame oil
Instructions
Sauce
-
Mix all sauce ingredients in a small bowl and set aside
Vegetarian Chow Mein
-
Begin by prepping your vegetables and set aside. Next, cook your noodles per package instructions. I use a double boiler and leave them hanging over the pot when complete so they stay warm and soft.
Heat your wok on pretty high heat. Once warm, add in the sesame oil. Add in the onions, peppers and spices and cook for 2 – 3 minutes. Add in most of the bamboo shoots and cook for another minute.
Add the noodles followed by the sauce and most of the green onions. Mix well and cook for 2 minutes or so. Finish by pouring in the remaining sesame oil. Mix well and top with the remaining green onions and bamboo shoots.
Serve and enjoy!
Leave a Reply