Vegetable Chow Mein Recipe

Name: Vegetable Chow Mein
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: For the Sauce:; 2 tablespoons oyster sauce; 2 tablespoons dark soy sauce; 1 tablespoon light soy sauce; 2 tablespoons rice vinegar; 1 teaspoon white sugar; 1 tablespoon toasted sesame oil; 3 tablespoons water; For the Chow Mein:; 1/2 pound fresh egg noodles, or 3 ounces dried; 1 tablespoon salt; 5 tablespoons canola oil, divided; 1/2 cup thinly sliced yellow onion, thinly sliced; 1 cup thinly sliced red bell pepper; 1 zucchini , cut into thin strips; 1 cup thinly sliced fresh shiitake mushrooms; 1 tablespoon grated fresh ginger; 2 cloves garlic, minced

Prep: 5 mins

Cook: 15 mins

Total: 20 mins

Servings: 4 servings

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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."

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For the Sauce:

2 tablespoons oyster sauce
2 tablespoons dark soy sauce
1 tablespoon light soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
1 tablespoon toasted sesame oil
3 tablespoons water

For the Chow Mein:

1/2 pound fresh egg noodles, or 3 ounces dried
1 tablespoon salt
5 tablespoons canola oil, divided
1/2 cup thinly sliced yellow onion
1 cup thinly sliced red bell pepper
1 medium zucchini, cut into thin strips
1 cup thinly sliced fresh shiitake mushrooms
1 tablespoon grated fresh ginger
2 cloves garlic, minced

Gather the sauce ingredients.

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In a small bowl, combine the sauce ingredients. Mix well and set aside.

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Gather the remaining ingredients.

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Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the noodles and boil for 2 minutes.

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Drain the noodles and rinse well with cold water.

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Place the noodles in a bowl and toss with 1 tablespoon of oil.

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Heat a large nonstick pan until very hot. Add 2 tablespoons of oil and sauté the onion and red bell pepper until just tender, about 2 minutes.

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Add the zucchini and mushrooms and continue to stir-fry until golden brown, about 5 minutes.

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Transfer the vegetables to a bowl.

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Reheat the same pan until very hot. Add the remaining 2 tablespoons of oil and sauté the ginger and garlic for several seconds.

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Add the noodles and stir-fry until the noodles are heated through, about 5 minutes.

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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.

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Transfer to a warmed platter. Serve immediately and enjoy.

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Nutrition Facts (per serving)
311	Calories
24g	Fat
21g	Carbs
6g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	311
% Daily Value*
Total Fat 24g	30%
Saturated Fat 3g	15%
Cholesterol 43mg	14%
Sodium 2639mg	115%
Total Carbohydrate 21g	8%
Dietary Fiber 2g	8%
Total Sugars 5g
Protein 6g
Vitamin C 38mg	190%
Calcium 46mg	4%
Iron 1mg	8%
Potassium 390mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.