Vegetable Chow Mein - Stirfried Noodles
Stirfry seems simple, but it can be really tricky. I have been making stirfries my entire life and just haven't been able to get it right... Until recently. Every single time I had cooked a homemade stirfry, I would end up with a soupy mess. Vegetable sweat=not pleasant. Even cooking the vegetables to perfection is an art. There is nothing worse than a chowmein with vegetables that have been completely obliterated! The keys to making this method work are stirfrying the vegetables separately, working quickly, always cooking on high and adding a flavorful sauce at the very end. Do not, I repeat, DO NOT cook everything together in an effort to simplify the recipe. Trust me. You won't regret using the extra dishes.
Feel free to use the vegetables of your choice. You may not go through all 7 tablespoons of sesame oil. Use only as much as you need to get the job done and to help keep everything from sticking or burning.
Vegetable Chow Mein - Stirfried Noodles
Stirfry seems simple, but it can be really tricky. I have been making stirfries my entire life and just haven't been able to get it right... Until recently. Every single time I had cooked a homemade stirfry, I would end up with a soupy mess. Vegetable sweat=not pleasant. Even cooking the vegetables to perfection is an art. There is nothing worse than a chowmein with vegetables that have been completely obliterated! The keys to making this method work are stirfrying the vegetables separately, working quickly, always cooking on high and adding a flavorful sauce at the very end. Do not, I repeat, DO NOT cook everything together in an effort to simplify the recipe. Trust me. You won't regret using the extra dishes.
Feel free to use the vegetables of your choice. You may not go through all 7 tablespoons of sesame oil. Use only as much as you need to get the job done and to help keep everything from sticking or burning.
Open in Cookpad AppSteps
- 1
Cube tofu into bite-sized pieces and set aside. It is best to use baked tofu. This helps preventing the tofu from breaking apart and provides a richer flavor.
https://cookpad.wasmer.app/us/recipes/342146-marinated-baked-tofu
- 2
Make certain to have your sauce prepared, warm and ready to go!
https://cookpad.wasmer.app/us/recipes/350691-asian-inspired-sweet-spicy-garlic-sauce
- 3
Prepare the noodles per package instructions and set aside.
- 4
Preheat 1 tablespoon sesame oil on high in a wok or large frying pan. Once hot, add the celery and sauté until lightly cooked (al dente). Transfer into a large mixing bowl.
- 5
In the same pan, heat another tablespoon of sesame oil on high. Once hot, add the carrots and sauté until lightly cooked (al dente). Transfer into the large mixing bowl.
- 6
In the same pan, heat another tablespoon of sesame oil on high. Once hot, add the snow peas and sauté until lightly cooked (al dente). Transfer into the large mixing bowl.
- 7
In the same pan, heat another tablespoon of sesame oil on high. Once hot, add the broccoli florets and sauté until lightly cooked (al dente). Transfer into the large mixing bowl.
- 8
In the same pan, heat another tablespoon of sesame oil on high. Once hot, add the sliced mushrooms and sauté until lightly cooked (al dente). Transfer into the large mixing bowl. Add 1/2 cup sauce to the vegetables and toss to coat well.
- 9
In the same pan, heat 2 tablespoons of sesame oil on high. Once hot, add the noodles, tofu and water chestnuts. Sauté on high until thoroughly heated and noodles begin to crisp on the edges. Transfer into the large mixing bowl.
- 10
Add the fresh scallions and another 1/2 cup of the sauce. Mix well to coat evenly. If desired, you may add more sauce to taste. Serve and enjoy!
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