Veggie Packed Chow Mein Recipe By Tasty Food

VEGGIE-PACKED CHOW MEIN RECIPE BY TASTY

Steps:

• 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!

VEGETABLE CHOW MEIN

Steps:

• Cook the noodles according to package directions. Drain, rinse with cold water, and set aside.
• Mix all the sauce ingredients in a small bowl until well combined, and set aside.
• Heat the oil in a wok or large skillet and sautée the garlic a little bit. Stir continuously and add the remaining veggies (red bell pepper, carrot, cabbage, mushrooms, and green onions).
• Cook over high heat for about 2-3 minutes, or until the veggies are done to your liking, stirring continuously.
• Add the cooked noodles and the sauce into the wok or skillet and cook for 1 minute, stirring continuously.
• Serve your chow mein recipe immediately with some chopped tempeh bacon, fried tofu, baked tofu, or tempeh.
• Keep the vegetable chow mein leftovers in an airtight container in the fridge for 3-5 days.

VEGETABLE CHOW MEIN

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside.
• Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside.
• In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste.
• Transfer the chow mein to a large bowl and garnish with the green onions before serving.

VEGETABLE CHOW MEIN

Steps:

• If needed cut peppers and celery a few hours ahead then combine in a sealable bag or cover bowl and refrigerate until you use.
• Yes you must use dark sesame oil the other won't work. Broth used is optional use only one of the broths listed. Do NOT use both. If the dark sesame oil is too strong [this is a strong oil taste]reduce it to taste with light cooking sesame oil.
• In boil water cook the pasta until tender. Drain well.
• Now in no stick skillet or wok, heat the semsame oil until hot but not smoking over medium heat. Add the scallions, garlic and ginger and stir fry until scallions are tender crisp about 1 minute.
• Add the peppers, celery and mushrooms and stir fry until peppers and celery are tender crisp. About 4 minutes.
• Add pasta and stir fry until lightly crisp aobut 1 minute.
• In small bowl combine the rest of the ingredients along with rest of oil. Pour into skillet and cook stirring slightly for a minute until thickened.
• For Vegans and Vegetarians you are cooking for use the meatless option. And no chicken is not Vegetarian.

VEGETABLE LO MEIN

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente (3-5 minutes for egg noodles, 8-10 minutes for spaghetti); drain.
• Heat oil in a large wok or sauté pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
• Add cooked pasta, and toss. Serve immediately.