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Vegetable Chow Mein Noodles

Updated: Mar 14, 2019


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.

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