Written by Hayley Koita

food | recipes

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24 May, 2021

Veggie Chow Mein

Meatless Mondays call for yummy stir-fries!  I love this recipe because it allows room for experimentation (add in ALLLLL the nearing-the-end-of-their-prime-veggies) and is quite tasty for a meatless alternative to the usual way we know stir-fries.


  • 2 medium Carrots, peeled and thinly sliced
  • 3 Spring Onions
  • 1 clove of Garlic
  • 3 cups of shredded Cabbage
  • 2 cups Broccoli florets
  • 2 cups of sliced mushrooms
  • 1 cup of sliced Red Peppers
  • 2 tbsp. Sesame Oil
  • 3 tbsp. Teriyaki sauce
  • 2 tbsp. Soy Sauce
  • 1 tsp Corn flour (Maizena)
  • 1 tbsp. water
  • 1 tsp Chilli Flakes
  • Egg Noodles or Glass Noodles – as much as you want!


To garnish/serve:

Sliced Spring Onion
Sesame Seed


Boil water and soak your noodles or cook according to package instructions.  Heat the oil until hot.  Add in the carrots, cabbage, and spring onion, stirring constantly to ensure they don’t burn.  Remove from the pan.  Add a bit more oil and Sautee the noodles.  Remove from the pan.  Mix the sauces in a cup with the corn flour and water. Sautee the rest of the veggies.  Mix all the veggies and noodles together in the pan and pour the sauce/corn flour mixture on top, stirring through.  Briefly let the sauce cook through for a few minutes and it’s ready to serve.

Garnish with more spring onion and sesame seed.


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