Dinner Shortcuts: Vegetable chow mein

Brandy O'Neill

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We kept this delicious chow mein meat free and packed it full of roasted vegetables. It doesn't have to be full of meat to be delicious.

vegetable chow mein

Looking for a filling vegetable dish? This quick and easy vegetable chow mein is full of Asian flavor but takes only 15 minutes to put together. We used a frozen Asian stir-fry vegetable mix to cut down on time but keep it fresh in flavor.

Vegetable chow mein

Yields 2 to 4 servings


  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons dark brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 (16 ounce) bag frozen Asian stir-fry mix
  • 2 cloves garlic, minced
  • 1 (9 ounce) package Chinese-style fresh noodles (normally found in produce department)


  1. In a glass measuring cup, whisk together the soy sauce, dark brown sugar and flour. Set aside.
  2. In a high sided large skillet, add vegetable oil over medium heat.
  3. Once the oil is warmed add in frozen vegetables and garlic. Saute until the vegetables start to soften.
  4. In a pot, bring water to a boil. Cook noodles according to package directions. Drain and set aside until ready to incorporate.
  5. Pour in soy sauce mixture over the vegetables, stir and let the sauce thicken slightly.
  6. Add in noodles and toss to combine.
  7. Serve immediately.

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Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.