Yield: 4-6 serves
Ingredients:
8 ounces Chinese long beans or green beans,
(cut into 1/2 to 1-inch pieces to yield about 2 cups)
2 Large carrots, peeled, trimmed and cut into matchstick-size pieces
8 ounces Fresh or dried chow mein noodles
3 tbsp Vegetable oil
1 (2-inch) Piece fresh ginger, peeled and minced
3 Garlic cloves, minced
6 large Shiitake mushrooms, thinly sliced
1 (8-ounce) Can sliced water chestnuts, rinsed and drained
1/4 cup Low-sodium chicken broth
1/2 cup Hoisin sauce*
2 tbsp Soy sauce
2 tbsp Honey
2 Green onions, thinly sliced
Kosher salt and freshly ground black pepper
Directions:
1. 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.
2. 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.
3. In a large non-stick 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.
4. Transfer the chow mein to a large bowl and garnish with the green onions before serving.