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Veggie Chow-mein with Baby Corn

Cuisine: Chinese

Serves: 4


  • low-sodium soy sauce
  • 2 tbsp. oyster sauce
  • 2 tbsp. dry sherry
  • 1 tsp. sesame oil
  • 2 tsp. sugar
  • 1/2 tsp. Freshly ground black pepper
  • 10 oz. dry chow mein noodles
  • 2 tbsp. olive oil
  • fresh savoy cabbage
  • 1 carrot
  • sesame seeds
  • 1/2 onion
  • Toasted sesame seeds
  • 8 oz. snow peas
  • 6 canned and drained baby corn



  1. In a mixing bowl, whisk together soy sauce, oyster sauce, sherry, sugar, sesame oil, and pepper and set aside. Place noodles in a large, shallow baking dish and top with 4 cups boiling water. Let sit 10 minutes, then drain and set aside.
  2. In a large skillet or wok over high heat, heat olive oil. Add onion and carrot and cook, 2 minutes. Add snow peas and baby corn and cook 2 minutes more. Add cabbage and cook, 1 minute.
  3. Add noodles and sauce to skillet and toss until combined. Cook until vegetables have blistered and sauce has coated the entire dish, 2 to 3 minutes. Remove from heat and garnish with sesame seeds.


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