Veggie Chow Mein Noodles

Veggie Chow Mein Noodles

Fresh veggies are loaded onto this Chinese recipe for a major vitamin and nutrient boost! Combine with brown rice and cooked eggs for a complete meal.


  • 1 package refrigerated stir-fry Yakisoba noodles
  • 2 tbsp. cooking oil
  • ½ small yellow onion
  • 1 cup celery
  • 1 ½ -2 cups of cabbage
  • 3 tbsp. low-sodium soy sauce

 Note: You can substitute dried soba or ramen noodles if you can’t find the refrigerated kind.



1. Prepare the ingredients

  • Chop the onion into small pieces.
  • Cut the celery in half-length wise before chopping into thin, half u-shaped pieces.
  • Chop the cabbage into either small square pieces or longer thinner pieces as desired.

2. Stir-fry the veggies

  • In a large frying pan, heat the cooking oil over medium-high heat
  • Once heated, add the chopped onion, celery and cabbage and cook until soft and tender.

3. Cook noodles

  • Meanwhile, prepare noodles according to package directions and set aside.

4. Cook on medium-low heat

  • Turn the veggie pan down to medium-low, and add the cooked noodles until the noodles break down into long pieces. Do not chop them with a spatula to break them apart. The heat along with a dash of water will help them break apart.
  • Gently stir until warm and combined.
  • Add soy sauce right before taking off the heat.
step 1 preparing step 2 preparing
step 3 preparing step 4 preparing

Tasks for Helping Hands:

  • Chopping the celery into thin slices
  • Stirring the sautéing veggies
  • Stirring the noodles and veggies
  • Measuring ingredients


Carrie Durward, PhD, RD, Sydney Mason, and Chelsey Mickelson

Carrie Durward

Carrie Durward

Nutrition Specialist


Phone: (435) 797-5843
Office Location: NFS 113 / USU Campus

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