Carrot and Asparagus Chow Mein is quick and a healthy Asian dinner ready in under 30 minutes. This healthy chow mein recipe is perfect for busy weeknights. It brings together the best of both worlds: classic, bouncy chow mein noodles and crisp, colorful veggies. The flavor is simple but deeply satisfying, and it comes together in one skillet in under 30 minutes (I love it more than chow mein fast-food and my kids agree). With just a handful of ingredients and a few Asian pantry staples, you can whip up a healthy noodle dinner the whole family will love.
Table of contents
In a nutshell, I had carrots and asparagus in the fridge and a packet of chow mein. Perfect…vegetable carrot and asparagus chow mein was created and it is SO EASY. While I’m super into Trader Joe’s dinners and I love all kinds of noodle recipes, this one is constantly being made because it’s easy when I’m tired, and everyone loves it!
My kids loved it and while I wish they had ate more asparagus haha…there was not one leftover noodle to be seen! This dish is worthy of a dinner party, makes and awesome potluck recipe, and is meant to be shared.
It’s colorful, quick, and a mix of indulgence and healthiness. It’s a recipe to be on your rotation of noodles and when you crave comfort, but healthy too.
Why You’ll Love Asparagus Chow Mein
- A simple and easy Asian dinner that is done in 30 minutes or less!
- Uses just a few ingredients
- Family- and kid-friendly
- Modern and Balanced with healthy veggies
- Use regular or plant-based oyster sauce
- Bouncy noodles and perfectly crisp asparagus and carrots
- Asparagus is jammed with nutrition.
How to Cut Carrots for Chow Mein
For chow mein, carrots should be julienned — that means thin matchstick-like strips. This shape allows the carrots to cook quickly and evenly while blending perfectly with the noodles.
You can use a julienne peeler, mandoline slicer, or simply slice the carrot thinly into planks, then cut into matchsticks with a knife.
Ingredients
- 8 oz chow mein noodles
- 1/2 cup carrots, julienned
- 1 cup asparagus, trimmed and cut into 3-inch pieces
- 1 tablespoon avocado oil (or any high-heat oil)
- 1 tablespoon sesame oil
- salt and pepper – to taste
- Sauce:
- 1 tablespoon low sodium soy sauce
- 1 tablespoon oyster sauce (or vegan oyster sauce)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Equipment
- Cutting Board and Knife
- Big Noodle Strainer
- Pot
- Skillet
- Long Metal Tongs
- Small Bowl
- Whisk
Instructions
- Cook the noodles
Boil chow mein noodles for a maximum of 3 minutes (or according to package instructions). Drain immediately and set aside. - Cook the vegetables
In a large skillet or wok, heat avocado oil over medium-high heat. Add the julienned carrots and asparagus. Stir-fry for about 3 minutes, or until the vegetables look glossy and bright but still have a firm, crisp bite. Remove from the skillet and set aside. - Sear the noodles
In the same skillet, add the drained chow mein noodles. Let them sit undisturbed for 1 minute to crisp slightly on the bottom. - Add sesame oil and separate
Pour the sesame oil over the noodles. Slowly and gently begin to toss and lift the noodles to separate them, allowing the oil to coat them evenly. - Add the sauce
In a small bowl, mix soy sauce, oyster sauce, garlic powder, and onion powder. Pour the sauce over the noodles and toss well to coat. - Add vegetables back in
Return the cooked carrots and asparagus to the skillet. Toss everything together until fully combined and heated through. - Serve immediately
Serve hot as a standalone meal or as a side dish to your favorite protein or tofu.
Best Tips for Perfect Chow Mein
- Don’t overcook the noodles. Boil them quickly and remove right away — they will finish cooking in the skillet.
- Remove the vegetables from the skillet just as they turn bright and glossy to avoid overcooking when they are added back in.
- Allow the noodles to sit for one minute before tossing to get that slightly crispy, seared texture on the bottom.
- Toss gently to avoid breaking the noodles.
Add-Ins and Variations
- Add Shiitake mushrooms, bell peppers, or snap peas for more color and crunch
- Toss in some pre-frozen tofu, tempeh, or seared chicken for protein
- Add velvetized beef or chicken (important for perfect texture and bite)
- Add chili flakes, chili sauce, or chili oil for a spicy version
- Swap asparagus with broccoli or green beans if out of season
This carrot and asparagus chow mein is a go-to dinner recipe that’s fast, nutritious, and endlessly flexible. It’s a great way to use up fresh produce and satisfy those noodle cravings without takeout.
Keep a pack of chow mein noodles and a bottle of soy sauce in your pantry, and you’ll always be just 30 minutes away from a delicious, veggie-packed meal.
Did you try this? Please share or pin it! Let me know in the comments how you liked this dish and any variations you tried. Thank you for the love!
Easy Carrot Asparagus Chow Mein Noodles Recipe
Equipment
- Cutting board and knife
- Big Noodle Strainer
- pot
- small bowl
Ingredients
- 8 oz chow mein noodles
- ½ cup carrots julienned
- 1 cup asparagus trimmed and cut into 3-inch pieces
- 1 tablespoon avocado oil or any high-heat oil
- 1 tablespoon sesame oil
- salt and pepper – to taste
Sauce
- 1 tablespoon low sodium soy sauce
- 1 tablespoon oyster sauce or vegan oyster sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
Cook the noodles
- Boil chow mein noodles for a maximum of 3 minutes (or according to package instructions). Drain immediately and set aside.8 oz chow mein noodles
Cook the vegetables
- In a large skillet or wok, heat avocado oil over medium-high heat. Add the julienned carrots and asparagus. Stir-fry for about 3 minutes, or until the vegetables look glossy and bright but still have a firm, crisp bite. Remove from the skillet and set aside.½ cup carrots, 1 cup asparagus, 1 tablespoon avocado oil
Sear the noodles
- In the same skillet, add the drained chow mein noodles. Let them sit undisturbed for 1 minute to crisp slightly on the bottom.
- Add sesame oil and separate1 tablespoon sesame oil
- Pour the sesame oil over the noodles. Slowly and gently begin to toss and lift the noodles to separate them, allowing the oil to coat them evenly.
Add the sauce
- In a small bowl, mix soy sauce, oyster sauce, garlic powder, and onion powder. Pour the sauce over the noodles and toss well to coat.1 tablespoon low sodium soy sauce, 1 tablespoon oyster sauce, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
Add vegetables back in
- Return the cooked carrots and asparagus to the skillet. Toss everything together until fully combined and heated through.salt and pepper – to taste
Serve immediately
- Serve hot as a standalone meal or as a side dish to your favorite protein or tofu.
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