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Veggie-Packed Chow Mein

by Claire Nolan • featured in Chow Mein 4 Ways

Inspired by hipfoodiemom.com

Cook Time

25 minutes

Ingredients

for 4 servings

  • 2 tablespoons
    cooking oil, divided
  • 1 package chow mein noodle, hong kong style pan fried noodles, par cooked according to package instructions
  • ½ cup
    onion, sliced (75 g)
  • ½ cup
    bell pepper (50 g)
  • ½ cup
    broccoli floret (75 g)
  • ½ cup
    carrot, julienned (60 g)
  • 1 tablespoon
    garlic, minced
  • salt, to taste
  • pepper, to taste
  • ½ cup
    cabbage, chopped (50 g)
  • ½ cup
    shiitake mushroom, thinly sliced (40 g)
  • ½ cup
    snow pea (75 g)
  • ⅓ cup
    corn (60 g)
  • 2 tablespoons
    water
  • 2 teaspoons
    cornstarch
  • 2 ½ tablespoons
    soy sauce
  • 1 ½ tablespoons
    hoisin sauce
  • 1 ½ tablespoons
    rice wine
  • 2 teaspoons
    sugar
  • 1 teaspoon
    white pepper
  • ½ cup
    bean sprout (50 g)
  • scallion, sliced, for garnish

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Preparation

  1. In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
  2. In the same wok, heat the remaining tablespoon of cooking oil over medium-high heat and add the onion, bell pepper, broccoli, and carrot. Stir and cook for 2 minutes, then add the garlic and season with salt and pepper. Stir and continue to cook for 2 minutes, or until the onions are translucent.
  3. Add the cabbage, shiitake mushrooms, snow peas, and corn.
  4. In a small bowl, combine the water and cornstarch. Mix with a fork to dissolve the cornstarch, then add the soy sauce, hoisin sauce, rice wine, sugar, and white pepper. Mix well.
  5. Pour the sauce over the vegetables. Mix well and cook for 3-5 minutes, or until the vegetables have softened.
  6. Add the crispy noodles to the wok, mix well and add bean sprouts. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.
  7. Enjoy!
 

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