Broccoli chow mein

0 0
Broccoli chow mein

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
175 g Rice noodles
2 tablespoons Toasted sesame oil
1 tablespoon freshly grater Ginger
1 red Sweet bell peppers
4 small heads Broccoli
1 tablespoon freshly minced Parsley
1/2 cup Celery
2 teaspoons diced Chive
For the sauce:
1 teaspoon Vegetable powder
3/4 cup warm Water
1/4 cup Soy sauce
2 tablespoons Hoisin sauce
2 tablespoons Maple syrup
2 tablespoons Rice vinegar
2 teaspoons Corn starch

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

This vegetable chow mein is light and quick to prepare. With loads of broccoli and red pepper, it’s also low in calories and super tasty!

  • 20 minutes
  • Serves 4
  • Easy


  • For the sauce:



Chow mein is a stir-fried noodle dish very popular in China. It typically incorporates vegetables and, at times, some form of protein. Here, we have gone all veggies, with loads of broccoli and red bell peppers. We have also used rice noodles instead of wheat noodles. This is a healthy dish that you can prepare in a short time and low calorie count, without sacrificing the taste.

To prepare it, start with preparing the sauce by mixing together all the ingredients in a small sauce pot. Bring to the boil, cook for a couple of minutes, then take off the heat and set aside to cool. Then, cook the noodles according to the instructions on the package. In a skillet, heat the oil and the grated ginger. Add the peppers, celery and broccoli, and stir fry for 3-4 minutes. Finally, add the sauce and the noodles and mix everything together. Cook for another couple of minutes and then take off the heat.

Serve with a handful of freshly minced coriander. Enjoy!

(Visited 111 times, 1 visits today)


5 minutes

Slice and dice

Rinse well all the vegetables. Dice the celery, chop the broccoli into small florets and discard the stems. Then core and dice the red pepper. Finally, cut the chive into small pieces with the help of a knife or scissors.

5 minutes

Prepare the sauce

Whisk all the ingredients together in a sauce pot. Bring to the boil and cook for a couple of minutes. When it thickens, take off the heat and set aside to cool.

5 minutes

Cook the noodles

Cook the noodles in boiling water by following the instructions on the package.

5 minutes

Stir-fry the veggies

Heat the oil in a casserole, together with ginger and chive. Cook for one minute, then add the broccoli and red bell pepper. Stir-fry for 3-4 minutes, then add the rice noodles and mix everything together.



Serve hot and enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Thai corn cakes
Sriracha zucchini tacos
Thai corn cakes
Sriracha zucchini tacos

Add Your Comment