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Vegetable Chow Mein


  • Soak the shiitakes in hot water for about 15 mins. Then discard the stalks and slice the caps.
  • Heat a little oil in a wok (or large non-stick pan) and briefly saute the garlic, ginger and chillies. Then add all the vegies and toss well to coat with the oil, before adding the stock, soy and rice wine. Toss well and cook until the vegies are tender.
  • At the same time, deep fry the noodles in hot oil until golden brown. Drain well on kitchen paper towels, add to the vegies and toss well.
  • Serve in large bowls.


  • 8 dried shiitake mushrooms
  • vegetable oil
  • 3 garlic cloves, chopped
  • a good knob of ginger, grated
  • 2 small red chillies, seeded & sliced
  • 4 spring (green) onions, cut into pieces
  • 1-2 celery stalks, sliced
  • ½ small can bamboo shoots, drained & sliced
  • 4 baby carrots, sliced
  • 6 water chestnuts, sliced
  • ¼ cup vegetable stock
  • 2-3 tbsp soy sauce
  • 2 tbsp Chinese rice wine (or dry sherry)
  • 1 packet Singapore noodles, separated

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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