Veggie chow mein is a staple in our household. Not only is this recipe delicious, but it’s ridiculously cheap and easy to make. Those following me on Instagram know that my husband and I applied a really fun challenge to help us save money and keep our diet a little healthier.
I call it the Vegetarian for a Week challenge. Once my fridge is completely out of meat, we don’t buy any meat and try to eat vegetarian meals for seven days.
Veggie chow mein is the perfect dish for the Vegetarian for a Week challenge. You can modify it however way you want. Once the week is done, just add your favourite protein and it’ll be just as good! No fuss, no stress. Just a really simple noodle dish that you’ll want to make again and again.
Veggie Chow Mein
MAKES 6 SERVINGS
- 1 tbsp peanut oil
- 1 large onion (thinly sliced)
- 1 cup shredded carrots
- 1 cup chopped broccoli florets
- 3 eggs
- 8 ounces Chinese noodles (cooked according to package directions)
- 1/4 cup low-sodium soy sauce
- 1 tsp sesame oil
- Heat oil in a large pot, wok, or skillet. Add the sliced onions and cook for a few minutes until it begins to soften.
- Add the carrots and broccoli. Cook for 4 minutes.
- Move the veggies aside in the pot and make a space in the middle. Crack open the eggs and put in the space you made in the pot. Cook for a minute.
- Take a flipper and break up the egg as it cooks, scraping the bottom of the pot. Once most of the egg is cooked, toss with the vegetables.
- Add the noodles, soy sauce and sesame oil.
- Toss it all together.