Veggie Chow Mein
This noodle dish combines the crunch of fresh veggies with the flavors of onion, garlic, and soy sauce to create a delicious and easy stir fry. Make it a family favorite using your favorite veggies.
- Yield
- 6 servings
- Serving size
- 1/6 of recipe
- Rating
- 3.93 of 5 (99 ratings)
Food groups
- Grains: 1 ounces
- Vegetables: 3/4 cups
Ingredients
- 6 ounces spaghetti noodles (or thin flat egg noodles)
- 4 teaspoons oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup carrots, grated
- 2 teaspoons low-sodium chicken bouillon
- 1 teaspoon hot pepper sauce
- 1 cup broccoli, cut into small pieces
- 1 cup celery, chopped
- 1 cup green or red bell peppers, finely chopped
- 4 teaspoons reduced-sodium soy sauce
Directions
- Wash hands with soap and water.
- Prepare noodles according to package directions.
- Drain and set aside.
- Cook onion and garlic with oil in a large frying pan for 1 minute over medium/high heat.
- Add carrot, chicken bouillon, and pepper sauce.
- Stir.
- Add broccoli, celery, and bell pepper and continue to stir.
- Reduce heat to low and add noodles and soy sauce.
- Mix well over low heat for 3 to 5 minutes.
- Add salt and pepper to taste.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 195.14 |
| Total Fat | 4.2 g |
| Saturated Fat | 0.64 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0.11 mg |
| Carbohydrates | 33.07 g |
| Dietary Fiber | 3.45 g |
| Total Sugars | 3.81 g |
| Added Sugars included | 0 g |
| Protein | 6.39 g |
| Calcium | 39 mg |
| Potassium | 292 mg |
| Sodium | 180.31 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 30 mg |
| Phosphorus | 89 mg |
| Selenium | 22 mg |
| Zinc | 1 mg |
| Vitamin A | 164 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 33 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 31 mcg |
| Folate | 123 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2 mg |
| Choline | 17 mg |
Notes
Add other vegetables as desired. Top with chives.
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Source
Recipe by: University of Illinois Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/veggie-chow-mein. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.