Vegetarian Chow Mein Recipe

Chow Mein with Spaghrtti noodles instead of Asian egg noodles

Vegetarian Chow Mein with Spaghetti Fusion with garlic sesame sauce Recipe

Transforming spaghetti into a amazing fusion chow mein with stir fried bell pepper, onions, celery and bean sprouts in a Garlic Sesame Sauce.

Vegetarian Chow Mein with Spaghetti Fusion Recipe Image

Ingredients: Yield 4.5 lbs. Deli Serving
2 C.         Garlic Sesame Sauce (Starport 209)
2.4 Lbs.  Spaghetti, cooked (1 lb. dried spaghetti yields about 2.4 lbs. after cooked) Options: Dried or fresh Asian style noodles
1 C.         Red bell peppers, sliced (5 oz.)
2 C.         Celery, sliced (8 oz.)
2 C.         Onions, sliced (10 oz.)
3 C.         Bean sprouts, fresh (14 oz.)
2 Tbsp.   Garlic-ginger fusion (See below)
¼ C.        Green onions, chopped for garnish (1 oz.)
6 Tbsp.   Corn oil


1.   Cook spaghetti per manufacturer’s instruction until al dente. Drain well and toss with 2 Tbsp. of corn oil. If not used immediately, cover and refrigerate.
2.   Season cooked spaghetti with ¼ C. Garlic Sesame Sauce, coat and mix well.
3.   Heat griddle or wok at high heat, add 2 Tbsp. corn oil, spread spaghetti on griddle and let brown, 2-3 minutes. Turn spaghetti over and brown the other side, just like cooking pancake. Remove when both sides are browned and crispy.
4.   Clean griddle or wok and add 2 Tbsp. corn oil. Add onions, celery and red bell peppers, spread evenly on griddle or wok, do not stir, and let sear 20–30 seconds. Add garlic-ginger infusion then stir-fry 1-2 minutes.
5.   Add browned spaghetti, toss with vegetables. Mix well, and then add in 2 C. Garlic Sesame Sauce.
6.   Add in fresh bean sprouts, toss well and remove.
7.   Garnish with chopped green onions.

Garlic and Ginger Infusion Mixture

– Adds an extra authentic flavor and aroma to the dish
1.   Mince and mix 2 parts of garlic with one part of ginger by weight.
2.   Place mixture in a pot and add enough vegetable oil to cover the garlic and ginger.
3.   Heat mixture at low heat until boil for about three minutes, place in a close container and refrigerate when cool.
4.   Keep unused portion refrigerated, make fresh batch once a week.

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