Vegetable Chow Mein

2015-02-04
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Ingredients

  • 8 ounces dried Chinese egg noodles
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 4 cups mixed fresh mushrooms ( shiitake, king trumpet, cremini, button, etc.), sliced
  • Pinch Chinese five-spice powder
  • 1/2 tablespoon toasted black sesame seeds
  • 1/2 tablespoon toasted white sesame seeds
  • 2 scallions, thinly sliced on the diagonal
  • Pinch salt
  • One 6-ounce bag baby spinach
  • 1 to 2 tablespoons light soy sauce
  • 1 red bell pepper julienne cut (optional)
  • 1 green bell pepper julienne cut (optional)
  • any other optional vegetable .

Method

Step 1

Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about 3 minutes. Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside.

Step 2

Heat a wok over high heat and add the vegetable oil. When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until starting to brown, 1 to 2 minutes. Season the mushrooms with the Chinese five-spice powder.

Step 3

Stir-fry for 1 minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary).add other optional veggies if desire .

Step 4

Toss in the cooked egg noodles, season with the light soy sauce and salt. Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately.

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Spring Rolls

  • Baingan ka Bhurta (Eggplant Curry)

  • Garlic Ginger Shrimp Stir Fry

  • Yangzhou Fried Rice

  • Chicken Manchurian