Tangy Veggie Chow Mein

I wanted a spicy noodle dish that had lots of colourful vegetables so I made this tangy veggie chow mein. I like spicy food so I added Thai chillies to this dish but the heat level or lack of is totally up to you. I wanted to mimic the shape of the noodles ( somewhat) so I used a spiralizer to prepare some of the vegetables. Some toasted peanuts added a nice crunch.


  • 1 package of  fresh chow mein noodles

  • 2 cloves of garlic minced

  • 1 teaspoon of grated ginger

  • 2 Thai chillies sliced into rings

  • 1 bell pepper diced

  • 2 stalks of celery diced

  • 2 medium carrots spiralized

  • 1 medium yellow zucchini spiralized

  • 1 medium parsnip spiralized

  • 1/4 cup of soy sauce

  • 1/4 cup of chopped cilantro

  • 1/4 cup of toasted peanuts


  • Cook the chow mein noodles according to the package directions then drain them and set them aside.

  • Heat some oil in a wok and once it’s sizzling add the garlic, grated ginger and chillies.



  • Add the bell pepper, celery, carrots, zucchini, and parsnip.


  • Cook the vegetables until they have softened. This took about 10 minutes. Then add the cooked noodles. Add the soy sauce and mix well to coat the vegetables and noodles with the sauce.



  • Then top with the toasted peanuts and cilantro and mix.










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