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Recipe February 2026

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Chow Mein Asian Noodles – Veggie

Recipe, Courtesy of Patricia Bolger

This is the Chow Mein Asian Noodle -Veggie recipe that I took to the February 12 PROBUS Potluck. I think it was a hit because there was only a noodle or two left in the tagine. In this particular recipe, “The Big Guy” and I have written across the top of the recipe, “WoW! I like it!” I think it’s his writing!

This Chow Mein Asian Noodle - Veggie recipe comes together really fast on the stove, so you need a very large skillet or Wok; prep all the vegetables; make the sauce; and, pre-boil the noodles before you start cooking. You can add shrimp, chicken strips or chunks of fish to the recipe to bump it up to a full meal. We always cook and then serve the meat separately at the table.

It requires a few special ingredients that you can shop for at the Asian store:

1. Dry Asian Noodles 400g – 450g packages can be marked Chow Mein 3 minute noodles or Rooster Instant Noodles 5-6 minute (They are wheat noodles some with egg yolk that are spun into nests. I used the full package of 8 nests from the 3 Minute Chow Mein package for the Potluck. I would use 3 nests for just two hungry seniors),

2. Toasted Sesame Oil,

3. Shredded Ginger in a jar,

4. Tamari soy sauce (a brand of soy sauce that is very dark and strong flavoured),

5. Thai Fish Sauce (fermented fish in a salty sauce. It is important to read the ingredients because some have shellfish ingredients, buy a quality brand),

6. Mirin (a rice cooking wine that you would find at the Capital Letter Store),

7. Chili Oil that you can buy or just make it yourself by heating a light oil, adding chili flakes when it is hot and let it cool then keep it in the fridge. Some brands can be quite spicy.

“The Big Guy” would reach for an ice, cold light beer!

Enjoy!

Ingredients:

3-4 nests of noodles from a 400g – 454g package of Asian wheat noodles

3 Tbsp canola oil, divided

3 Tbsp toasted sesame oil, divided

2 Tbsp fresh ginger or jarred ginger

4 cloves garlic, minced

3-4 cups cabbage, shredded or crosscut

1 medium onion, finely sliced

2 cups celery (optional because “TBG” does not like it!)

6 green onions, chopped for topping and table garnish

Sauce

2 Tbsp Tamari soy sauce

2 Tbsp fish sauce

1 Tbsp brown sugar

1 Tbsp Mirin

¼ - ½ - ¾ tsp chili oil (your choice)

Table Garnish

Green onions, chopped

Lime or lemon for squeezing

Crushed peanuts

Thinly sliced almonds

Method:

1. In a small bowl, make the sauce and set aside.

2. Chop all the vegetables – cabbage, onions, celery, green onions, ginger and garlic.

3. Bring a big pot of water to boiling and add the noodles. When the water returns to a boil, set the timer as per the directions on the package. Drain noodles and rinse under cold water. Leave to drain in the sink.

4. In a large skillet or wok, add 1 Tbsp canola oil and 1 Tbsp toasted sesame oil then heat to medium high heat.

5. Sauté the garlic and ginger for 2 minutes then add shredded cabbage, onions, celery and sauté 3-4 minutes until the cabbage is beginning to change. Do not overcook. Pour all into a large flat serving dish.

6. Return the same skillet to the hot stove, add 2 Tbsp canola oil and 2 Tbsp sesame oil then add the noodles and pour the sauce over the noodles. Keep moving them in the hot pan for about 2 minutes. Pour into the serving dish and integrate with the hot vegetables.

7. Sprinkle with some of the chopped green onions and serve with your choice of garnishes.