Inspired by hipfoodiemom.com
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 (75 g) onion, sliced
- ½ cup (50 g) bell pepper
- ½ cup (75 g) broccoli floret
- ½ cup (60 g) carrot, julienned
- 1 tablespoon garlic, minced
- salt, to taste
- pepper, to taste
- ½ cup (50 g) cabbage, chopped
- ½ cup (40 g) shiitake mushroom, thinly sliced
- ½ cup (75 g) snow pea
- ⅓ cup (60 g) corn
- 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 (50 g) bean sprout
- scallion, sliced, for garnish
Preparation
- 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.
- 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.
- Add the cabbage, shiitake mushrooms, snow peas, and corn.
- 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.
- Pour the sauce over the vegetables. Mix well and cook for 3-5 minutes, or until the vegetables have softened.
- 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.
- Enjoy!
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