Vegetable Chow Mein is a popular Asian classic dish that is fairly simple to make and doesn’t require too much time. I enjoy cooking chow mein at home because I’m able to control the sodium levels myself. Usually at Chinese restaurants, they throw in a ton of oil and way too much soy sauce into their noodles giving it that brown glossy look. My version is still flavourful but the sodium is much less and you can eat it without feeling dehydrated after eating it.
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VEGETABLE CHOW MEIN RECIPE
Adapted from Ken Hom
SERVES 3-4 | PREP TIME 15 MINS | COOK TIME 10 MINS
- 379 grams of Chow Mein Noodles
- 1 RED PEPPER sliced into matchsticks
- 1 SMALL CARROT sliced into matchsticks
- 1 GREEN ONION CHOPPED
- 100 GRAMS OF SNOW PEAS with stems chopped off & sliced into matchsticks
- 2 GARLIC CLOVES, MINCED
- 3 TBSP LIGHT SOY SAUCE
- 3 TBSP OYSTER SAUCE
- 1 TBSP SESAME OIL
- 3 TSP MIRIN
- 1 TSP SALT
- 1/2 TSP OF PEPPER
- AVOCADO OIL FOR FRYING
Prepare your ingredients as listed above
Fill your wok half way with water and set it on high heat. Once it comes to a boil, blanch noodles for 1 minute, no more. Strain in a colander and set aside.
With your dry wok, set it on medium high heat. Add a couple tablespoons of avocado oil into the hot wok. All in all your sliced vegetables and garlic. Cook until soft. Once soft, remove from the wok and set aside.
Loosen your noodles with your hands and add them into the wok. Add the sauces: light soy sauce, sesame oil, oyster sauce, and mirin. Mix until noodles are evenly coated. Season with salt and pepper. Combine well.
Throw back in the cooked vegetables and mix with noodles. Serve and enjoy!