|Recipe from: joyouslydomestic|
Image credit: Angela
Vegetable Chow Mein
“The easiest way to go about this recipe is to prep everything before you start cooking. Get all of your veggies washed and cut. Have your noodles cooked and rinsed in a bit of cool water.” Angela
8 ounces chow mein noodles
3 tablespoons oil (neutral oil works best)
3 garlic cloves, minced or grated
2 heaping teaspoons freshly-grated ginger
2 ounces cabbage, finely sliced or shredded
1/2 red onion, thinly sliced
1/2 cup thinly sliced mild peppers
1 carrot, peeled and cut into thin strips with peeler
1 cup sugar snap peas cut in half lengthwise
1 rib celery, thinly sliced
3 - 6 tablespoons soy sauce
1 tablespoon honey
1/2 teaspoon sesame oil
3 tablespoons hot water
Salt and pepper, to taste
Black sesame seeds, for garnish
Prepare noodles according to package directions.
Be sure not to overcook.
Rinse with cool water and allow draining completely in a colander.
Set aside. (NOTE: Prepare noodles just before assembling/cooking of the dish. Allowing the cooked noodles to sit too long after cooking may cause them to stick together into one big clump.)
Heat a wok or pan over medium-high heat.
Add in oil.
Add in the garlic and ginger.
Stirring or tossing constantly, allow to become just slightly softened. (Be sure not to burn.)
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