Vegetable Chow Mein Noodles: Hong Kong Cantonese Style
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hong Kong-style Cantonese vegetable chow mein with crispy pan-fried noodles, bok choy, mushrooms, and bean sprouts in a light sauce. It's a vegetarian take on the classic, quick and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces fresh Hong Kong Style Pan-Fried Noodles
- 1½ cups mung bean sprouts
- 1 tablespoon hot water
- ¼ teaspoon sugar
- 2 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- 4 teaspoons Shaoxing wine ((divided))
- ¼ teaspoon white pepper
- 4½ tablespoons vegetable oil ((divided))
- 1½ cups beech mushrooms ((or any other mushroom, sliced))
- 1 clove garlic ((minced))
- 3-4 cups bok choy
- ¼ teaspoon salt
- 1 pinch MSG ((optional))
- 2 teaspoons oyster sauce
- ¼ cup vegetable stock ((or water with salt to taste, optional))
- 1 1/2 teaspoons cornstarch ((mixed in to a slurry with 2 teaspoons water; only if you added stock for a moist chow mein))
- 2 scallions ((julienned))
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 687mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 425mg
- Calcium
- 50mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 687MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.