Sunday, January 17, 2010

Chow Down Chow Mein

Chow mein is typically made with fried noodles. Since I'm adhering to a McDougall-style, low-fat diet, fried noodles are not an option. Nevertheless, this soft-noodle Chow Mein was delicious, and it brought back memories of tasty take-out dinners from my favorite Chinese restaurant in New York City.


1/2 lb. Chow Mein noodles
1 lb. extra-firm tofu, drained, cut into very small cubes, and marinated
2-inch piece of ginger, peeled and grated
1/2 lb. mushrooms, chopped
1 6-oz can bamboo shoots
1 6-oz can water chestnuts
1/2 red bell pepper, cut into thin strips
1 cup fresh sugar snap peas
2 celery stalks, sliced
3 large bok choy leaves, sliced into bite-size pieces
3 green onions, chopped
2 Tbs dark soy sauce
1 teaspoon evaporated cane crystals
1 Tbs rice vinegar
1 cup mung bean sprouts
water for stir-frying, as needed


4 Tbs vegetarian oyster sauce
4 tsp soy sauce
Ground pepper, to taste
2 tsp cornstarch


To prepare the marinade, Mix the marinade ingredients together in a large bowl with a tight-fitting lid, adding the cornstarch last. Marinate the cubed tofu for 20 to 25 minutes. Turning the container occasionally to coat all pieces.

Prepare noodles according to the package directions, drain, and set aside.

You may wish to rinse the bamboo shoots and water chestnuts under cool running water for several minutes to remove any tinny taste.

Heat the wok and add 1/4 cup water. When pan is hot, add the minced ginger and stir-fry for 1-2 minutes, until aromatic. Add the mushrooms, water chestnuts, and bamboo shoots. Stir-fry briefly, and add the other vegetables except for the mung bean sprouts. Stir-fry briefly, and add the marinated tofu and noodles.

Mix together the soy sauce, sugar, and rice vinegar, and pour into wok. Stir to coat, and then add in the bean sprouts. Cook for another minute, and serve hot. Makes 4 servings.


Cari_Vegan said...

I love chow mein! I haven't had it in such a long time. This sounds great. Thank you!

Anonymous said...

I think I'm going to make this and bring it over to my brother who loves Chinese food and is at home recovering from surgery. I'll get one of those little Chinese restaurant take-out cartons that they sell at the dollar store. I think he'll be so tickled!

pTsaldari said...

Good Golly Miss Molly, I love your site the Chow Mein is probably one of my very favorite. Thank you for sharing your foodie magic with us. Loved your quote about the fork, how true indeed! Shall return again soon ! Cheers, PT
You can visit me at

Vegiegail said...

Thanks so much, PT. I love your “Atticus Finch code of work ethics”!

Anonymous said...

This sounds great! Can't wait to try it.