June 28, 2019

Smoky Stir-Fried Vegetable Chow Mein

Recipe: Eshun Mott

Prep Time: 25 minutes

Total Time: 35 minutes

This flavourful vegetable chow mein is a good foil for the spicy wings.


  • 1 lb. fresh chow mein noodles
  • 1 tbsp sesame oil
  • 3 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp chili bean sauce
  • 2 tsp chili oil
  • 1⁄4 cup canola oil, divided
  • 4 oz. baby king mushrooms, halved and sliced
  • 4 oz. black oyster mushrooms, torn
  • 1 cup sliced red onion
  • 15 oz. Shanghai bok choy, halved and sliced on the bias, stem end discarded (about 6 cups)
  • 2 tbsp chopped garlic
  • 2 tbsp chopped ginger
  • 1⁄2 cup sliced green onion


Yield: Serves 4 to 6

Cook Noodles And Make Sauce

  1. Bring large pot of salted water to a boil. Add noodles, and cook for 1 to 2 minutes, or until hydrated but still al dente. Drain and toss with sesame oil. Set aside.
  2. In bowl, combine soy, hoisin and chili bean sauces, and chili oil. Reserve.

Stir-Fry Vegetables

  1. Heat wok on barbecue over high heat until smoking. Drizzle 2 tablespoons of canola oil around pan to coat. Add mushrooms and sauté for 2 to 3 minutes, or until lightly browned. Add red onion. Stir-fry for 2 minutes, or until tender and lightly browned. Remove vegetables from pan.
  2. Add 1 tablespoon of canola oil and bok choy. Stir-fry for 1 to 2 minutes, or until wilted and lightly browned. Remove from pan.
  3. Add remaining 1 tablespoon of oil to pan. Add garlic, ginger and green onions, and stir-fry for 30 seconds or until fragrant.

Assemble Chow Mein

  1. Add noodles and toss for 1 more minute, or until noodles are hot. Add sauce and toss to coat. Return vegetables to pan and cook for 1 to 2 more minutes until combined, and serve.
Author: Eshun Mott

Maya Visnyei


House & Home July 2019