Recipe courtesy of Ching-He Huang
Vegetable Chow Mein
- Level: Easy
- Yield: 4 servings
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
Ingredients
12 ounces mixed vegetables (julienned carrots, snow peas, baby bok choy, stalks sliced and leaves set aside, blanched broccoli florets and julienned red bell pepper)
1 tablespoon peanut oil
2 cloves garlic, finely chopped
1 tablespoon peeled and grated fresh ginger
8 ounces cooked egg noodles
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 teaspoon chili oil
Splash toasted sesame oil
Ground white pepper
Directions
- Prep all vegetables before you begin cooking.
- Heat a wok or saute pan over high heat and add the oil. When the oil begins to smoke, add the garlic and grated ginger, and stir-fry for a few seconds. Add the carrots, snow peas and bok choy stalks. Stir-fry for a minute.
- Add a splash of water to create steam to help cook the vegetables. Add the blanched broccoli florets, bok choy leaves and the julienned red bell pepper. Stir fry for another minute.
- Add in the noodles and toss to combine. Add the soy sauce, rice vinegar, chili oil and toasted sesame oil. Season with ground white pepper. Serve immediately.