I like to cook up an easy batch of chow mein from time to time when I have some good Asian greens like baby bok choy or cabbage. It’s so simple. In reality, I usually use buckwheat soba noodles, but you can use any noodles you like. First just sauté up your veggies of choice. I always start with a little bit of oil and a couple cloves of garlic, let the garlic cook for a minute, then add some onions and chili flakes. After that toss in all your veggies and some tofu. I had carrots, celery, and baby bok. Flavor the veggies with some Tamari (or soy sauce if you must) and/or Bragg’s amino acids. If that's just not enough salt, use some veggie broth or powdered veggie broth. Then add some spices to jazz it up. I used a bit of chili powder and lemon. You can also add ginger if you like the flavor.
For pairing, the light flavors in a veggie chow mein don’t like red wine! Stick with a softer white, maybe a subtly oaked Chardonnay, or if you’ve used a lot of lemon, you might want something more zippy like a New Zealand Sauvignon Blanc.