This favorite one-skillet ( or wok) noodle dish is powerful on flavor and just the right amount of vegetables to go with the noodles. The recipe calls for Chinese egg noodles but it works with rice noodles for gluten free or vegan.
I prefer using fresh noodles from the deli section of our grocery market, it shortens the cooking time when I remember to pick some up. Otherwise, dry noodles are often what I have on hand.
Use a mixture of any Asian vegetables you have available.
Prep Time: 10 to 15 minutes
Cook time: 20 minutes
VEGETABLE CHOW MEIN
2 Tbs vegetable or olive oil
3 tsp fresh ginger, minced
3 garlic cloves, minced
1 cup bok choy, chopped ( both the green and white parts)
2 large carrots, peeled and chopped
½ red bell pepper, chopped
8 oz shitake mushrooms
8oz fresh or dried chow mein egg noodles
1 Cup Fresh bean sprouts
1 to 2 cups of fresh snow peas
¼ to ½ cup vegetable broth
½ cup hoisin sauce
2 Tbs soy sauce ( taste and add more if needed)
2 Tbs honey
salt and freshly ground black pepper
2 green onions, diced for garnish
If you are using dry noodles, bring your water to boil and cook according to package instructions. Rinse in cold water and set aside.
Using a large non-stick skillet or wok, heat the over medium – high heat. After a minute or so, add ginger and garlic and sauté for 1 to 2 minutes. Add all the vegetables from the bok choy to the mushrooms and cook for about 4 to 5 minutes, or until vegetables soften a bit. Add additional vegetables if desired.
Add the cooked or softened noodles and stir to combine. Cook for about two minutes and then add the bean sprouts and snow peas, cooking an additional 3 minutes or so.
In a separate bowl, mix the vegetable broth, hoisin sauce, soy sauce , honey and seasoning. Pour over noodles and vegetables, bringing it to boil. Sir until slightly reduced and thick, about 2 minutes. Garnish with green onions before serving.
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