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Vegetable Chow Mein

Vegetable Chow Mein

DifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

Introduction

This recipe from cookbook author Farina Kingsley is found in her cooking app Farina's Asian Pantry: Demystifying Asian Cuisine. She says: "I love this classic stir-fry noodle dish...toss in any variety of fresh vegetables and slices of leftover roast chicken or steak for a hearty one-dish meal."

Ingredients

 ½ lb fresh egg noodles
 ½ cup yellow onion
 1 cup bell pepper
 1 zucchini
 1 cup mushrooms (thinly sliced shiitake, fresh)
 1 tbsp fresh ginger
 2 cloves garlic
 4 tbsp canola oil
Sauce
 2 tbsp oyster sauce
 2 tbsp dark soy sauce
 1 tbsp light soy sauce
 2 tbsp rice vinegar
 1 tsp sugar
 1 tbsp sesame oil (toasted)

Directions

1

Bring a large pot of water to a boil and add 1 tablespoon of salt. Boil the noodles for 2 minutes, drain and rinse well with cold water. Place the noodles in a bowl and toss with 1 tablespoon of oil. In a small bowl, combine the sauce ingredients with 3 tablespoons of water and set aside.

2

Heat a large non-stick pan until very hot. Add 2 tablespoons of oil and saute the onion and red bell pepper until just tender, 2 minutes.

3

Add the zucchini and mushrooms and continue to stir-fry until golden brown, 5 minutes. Transfer the vegetables to a bowl.

4

Reheat the same pan until very hot. Add remaining 2 tablespoons of oil and saute the ginger and garlic for several seconds. Add the noodles and stir-fry until the noodles are heated through, 5 minutes. Return the vegetables to the pan with the noodles, add the sauce and continue to toss the noodles until they are well combined and heated through. Transfer to a warmed platter and serve immediately.

5

Vegetable Chow Mein recipe by Farina Kingsley, reprinted with permission of Aimee Bianca, YC Media.

IF YOU ARE INTERESTED IN THIS RECIPE, PLEASE GIVE IT A TRY.

SOME COMMENTS OR FEEDBACK WILL MAKE US KNOW HOW YOU THINK OF IT.

Ingredients

 ½ lb fresh egg noodles
 ½ cup yellow onion
 1 cup bell pepper
 1 zucchini
 1 cup mushrooms (thinly sliced shiitake, fresh)
 1 tbsp fresh ginger
 2 cloves garlic
 4 tbsp canola oil
Sauce
 2 tbsp oyster sauce
 2 tbsp dark soy sauce
 1 tbsp light soy sauce
 2 tbsp rice vinegar
 1 tsp sugar
 1 tbsp sesame oil (toasted)

Directions

1

Bring a large pot of water to a boil and add 1 tablespoon of salt. Boil the noodles for 2 minutes, drain and rinse well with cold water. Place the noodles in a bowl and toss with 1 tablespoon of oil. In a small bowl, combine the sauce ingredients with 3 tablespoons of water and set aside.

2

Heat a large non-stick pan until very hot. Add 2 tablespoons of oil and saute the onion and red bell pepper until just tender, 2 minutes.

3

Add the zucchini and mushrooms and continue to stir-fry until golden brown, 5 minutes. Transfer the vegetables to a bowl.

4

Reheat the same pan until very hot. Add remaining 2 tablespoons of oil and saute the ginger and garlic for several seconds. Add the noodles and stir-fry until the noodles are heated through, 5 minutes. Return the vegetables to the pan with the noodles, add the sauce and continue to toss the noodles until they are well combined and heated through. Transfer to a warmed platter and serve immediately.

5

Vegetable Chow Mein recipe by Farina Kingsley, reprinted with permission of Aimee Bianca, YC Media.

Vegetable Chow Mein

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