Home > Recipes > Vegetable chow mein
  • 1.5 serves of vegetables per 
  • serving
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450g shelf-fresh Hokkien noodles or fresh noodles of choice
50ml salt-reduced soy sauce
1 tbsp oyster sauce*
2 tsp honey
1 tbsp sunflower oil
1 onion, cut into wedges
500g frozen stir-fry  vegetable mix, without sauce
2 tsp garlic, minced
Sesame seeds (optional)

* Vegetarian if using a vegetarian oyster sauce

Savvy swaps

You can swap:

Frozen vegetables
fresh stir-fry vegetables



Step 1
Cook noodles according to the packet instructions. Separate with a fork. Drain well.

Step 2
Combine the soy sauce, oyster sauce and honey in a bowl. Set aside.

Step 3
Heat the sunflower oil in a large frypan over medium-high heat.

Step 4
Add the onion and cook for 1 minute.

Step 5
Add the frozen vegetables and garlic. Stir fry for another 3-4 minutes until the vegetables are cooked through.

Step 6
Add the noodles and sauce mixture and toss to combine.

Step 7
Sprinkle with sesame seeds if desired. 

Food safety tip: If you are packing leftovers for lunch, this chow mein needs to be kept cold so pack an ice brick. 




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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