| Level: | Easy |
| Total: | 32 min |
| Prep: | 15 min |
| Inactive: | 1 min |
| Cook: | 16 min |
| Yield: | 4 to 6 servings |
Ingredients
- 8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups
- 2 large carrots, peeled, trimmed and cut into matchstick-size pieces
- 8 ounces fresh or dried chow mein noodles
- 3 tablespoons vegetable oil
- 1 (2-inch) piece fresh ginger, peeled and minced
- 3 garlic cloves, minced
- 6 large shiitake mushrooms, thinly sliced
- 1 (8-ounce) can sliced water chestnuts, rinsed and drained
- 1/4 cup low-sodium chicken broth
- 1/2 cup hoisin sauce*
- 2 tablespoons soy sauce
- 2 tablespoons honey
- Kosher salt and freshly ground black pepper
- 2 green onions, thinly sliced
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside.
- Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside.
- In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste.
- Transfer the chow mein to a large bowl and garnish with the green onions before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 340 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 6 g |
| Sugar | 17 g |
| Protein | 9 g |
| Cholesterol | 32 mg |
| Sodium | 675 mg |
Reviews
I made this and I thought it was way too sweet. I made it again with out the honey. I also added fresh ginger, I used unsalted chickem stock and added a tablespoon of Siracha and some Sesame oil. Remember these come down to taste and it is not written in stone. Do not snubb a recipe because of a bad review.
My family is from Hawaii, so I was looking for a Hawaiian style chow mien, which is baked rather than fried. It also has more vegetables, like celery and onion, and once the sauce is done, it is poured over the noodles and finished in the oven, like a casserole. I made it once for a houseful of room mates, not knowing it was Hawaiian style.
I was really questioning to make this dish after such negative reviews but recipe reviews come down to a matter of taste as we all are aware. I decided to prepare this recipe and I’m delighted I did! I followed The written directions however I did adjust to my personal liking. I myself like spicy well seasoned food so I leveled out the sweet and spicy by adding crushed pepper so with this being said, I HIGHLY RECOMMENDED this recipe!! ENJOY
The sauce was to sweet. The ginger was strong. I wouldn’t make it again.
Vegetable Chow Mein really a tasty & healthy food.
This recipe has a wonderful flavor but slightly on the sweet side. Next time I will leave out the honey and add sesame oil.
My girls loved it
It was awful. The hoisin sauce is overpowering. Threw it all away.
I made this the other day for dinner along with Ree Drummond’s cashew chicken. This chow mien was absolutely DISGUSTING! Two of the four people eating would not go past a second bite after spitting out their first. We added extra vegetables and peppers to bump up the spiciness but the hoisin totally ruined it. It smelled and tasted horrible… I would reduce the hoisin to 1/8 cup or remove completely. Such a disappointment and would absolutely not make again!!
DISGUSTING!!!! Chow mein has CRISPY noodles not soggy limp noodles – this is NOT lo mein. Way too sweet – what a waste of ingredients.