Veg Chow Mein Recipe

Boil noodles

Bring a large pot of water to a rolling boil. Add 1 tsp salt and 1 tbs vegetable oil. Add the noodles and cook according to package instructions until just al dente (usually 3–5 minutes for chow mein noodles or 8–10 minutes for spaghetti). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the noodle cooking water, then drain noodles in a colander and rinse briefly under cold water to stop cooking and remove excess starch. Toss lightly with 1 tbs vegetable oil to keep strands separate and set aside.

Roast and prepare chilies

If using fresh chilies raw, roast them over a gas flame or under a broiler until charred on all sides. Place in a bowl covered with plastic wrap 5 minutes to steam; peel off skins, remove seeds if desired, and roughly chop. For milder heat, use roasted poblanos; for more heat use serranos.

Blend sauce

In a small blender or food processor, combine the roasted chopped green chilies, 1/2 cup cilantro (stems and leaves), 2 tbs lime juice, 2 tbs light soy sauce, 1 tsp dark soy sauce (optional), 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp sugar, 2 tbs water, and 1/4 tsp salt. Blend until smooth or slightly coarse to desired texture. Taste and adjust salt, lime, or sugar to balance heat and acidity. Set the sauce aside.

Prep vegetables: shred the cabbage, julienne the carrot, thinly slice the snow peas, slice the yellow onion, mince garlic and ginger, and slice the green onions on the bias. Keep ingredients ready in bowls; the stir-fry cooks quickly.

Stir-fry vegetables

Heat a large wok or wide skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl to coat. Add the sliced yellow onion, and stir-fry 30 seconds until slightly softened. Add minced garlic and ginger; stir 15–20 seconds until fragrant but not burned. Add carrots and snow peas; stir-fry 1–2 minutes until they begin to soften but remain crisp. Add shredded cabbage and half of the sliced green onions; toss for another 1–2 minutes until cabbage wilts but retains some bite.

Add cooked noodles to the wok with the vegetables. Pour the blended green chili sauce over the noodles and vegetables. Toss vigorously using tongs or two spatulas to evenly coat everything. If the mixture seems dry, add 2–4 tbs reserved noodle water a little at a time to loosen and help the sauce adhere.

Thicken and season

Whisk together 1 tbs cornstarch and 1 tbs cold water to make a slurry. Push the noodles and vegetables to one side, pour the slurry into the hot center and let it bubble briefly, then toss everything together to distribute the slightly thickened sauce. Add 1/4 tsp cracked black pepper and additional soy or lime to taste.

Finish with the remaining sliced green onions and cilantro leaves, toss once more, and remove from heat. Transfer to a serving platter and sprinkle toasted sesame seeds on top.