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Veggie chow mein

Veggie chow mein is a quick and easy Chinese noodle dish that can be fried up in just 15 minutes, and is a great fridge clearer!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main meals
Cuisine: Asian, Chinese
Servings: 3 people
Calories: 402kcal
Author: Becca Heyes


  • 2 tbsp oil, divided
  • 350 g (~ 12 1/2 oz) mixed stir fry vegetables (~ 5 cups when chopped) - see blog post for vegetable ideas
  • 1/2 mild red chilli, finely chopped
  • 3 cloves garlic, minced
  • 1/2 tsp puréed ginger
  • 160 g (~ 5 1/2 oz) extra firm tofu (I used smoked tofu), pressed and cut into bitesize pieces
  • 410 g (~ 14 1/2 oz) fresh egg noodles
  • 4 tbsp soy sauce
  • 1/4 tsp Chinese five spice
  • Black pepper
  • 1 tbsp sesame seeds, to serve (optional)


  • Heat a dash of oil in a large wok, and add the vegetables. Stir-fry the veg for a couple of minutes, then add the chilli, garlic and ginger, and cook for a further 5 minutes, until the vegetables are fairly tender but still with a bit of bite.
  • While the vegetables are cooking, heat the remaining oil in a separate frying pan, and add the pieces of tofu. Cook for 5-10 minutes over a fairly high heat, until slightly crispy.
  • Add the fresh noodles to the cooked vegetables, along with the crispy tofu, soy sauce, five spice, and a pinch of black pepper. Mix thoroughly, and cook over a medium heat for another 5 minutes or so, until the noodles are soft and everything is piping hot. If the chow mein starts to look a bit dry, add a splash of water.
  • Serve hot, sprinkled with sesame seeds if desired.


Serving: 1portion | Calories: 402kcal | Carbohydrates: 41.1g | Protein: 20.5g | Fat: 18.1g | Saturated Fat: 2.8g | Cholesterol: 31mg | Sodium: 1248mg | Potassium: 543mg | Fiber: 4.2g | Sugar: 4.2g | Calcium: 128mg | Iron: 3mg