Veggie Packed Chow Mein

Name: Veggie Packed Chow Mein
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 medium carrot, fine julliene or shredded, about 100 g; 5 garlic cloves, finely mincdd; 1 red pepper, fine julienne; 2 inch piece of ginger, finely minced, about 1 tbsp; 6 scallion stalks chopped, separate whites and greens; 1/4 cup bean sprouts; 1 package asian egg noodles; 1/2 tsp miso paste; 4 tbsp soy sauce; 2 tsp sesame oil; 1/4 tsp salt; 1/4 tsp pepper; 1 \4 tsp chinese five spice; 1/4 tsp chili oil; 1/2 tsp sriracha; 1/2 tsp oyster sauce; 2 dashes fish sauce

Jon Valdez @cook_4394621

Germany

A healthy-ish spin on the chow mein we all love from asian restaurants. Some of the noodles are just replaced with ALL the vegetables. This is best prepared in a wok, but if you cook with a electric stove a large sautee pan with high sides will do. I use dried noodles called "Wok Nudeln" here in Germany. I never saw the equivalent in the states, but then again I wasn't looking. It will work with any asian egg noodle, however. You will just skip adding water to the pan when cooking the noodles. If you're lucky enough to have access to fresh noodles, you don't need to do anything extra. If you're using the longer noodles that come kinda like blocks you should blanch them just until they separate. Remove from heat and toss with sesame oil. Garnish with scallion greens and dried chili peppers. Goes great with stir fry.

Jon Valdez @cook_4394621

Saved

Ingredients

30 mins

6 servings

1medium carrot, fine julliene or shredded, about 100 g
5garlic cloves, finely mincdd
1red pepper, fine julienne
2 inchpiece of ginger, finely minced, about 1 tbsp
6scallion stalks chopped, separate whites and greens
1/4 cupbean sprouts
1 packageasian egg noodles
1/2 tspmiso paste
4 tbspsoy sauce
2 tspsesame oil
1/4 tspsalt
1/4 tsppepper
1\4 tsp chinese five spice
1/4 tspchili oil
1/2 tspsriracha
1/2 tspoyster sauce
2 dashesfish sauce

Saved

Steps

30 mins

1

The first, most important step is to prepare all your veggies. Then separate them. We'll be cooking cooking in batches and having them all ready to go or your "mis en place" if you want to get fancy. We'll organize them by similar cook times. Group the red pepper and carrots, the garlic and ginger, scallion whites and snow peas, 1/2 the scallion greens and bean sprouts.
2

Combine soy sauce, sesame oil, chili oil, oyster sauce, fish sauce, salt, pepper, chinese five spice, sriracha and miso paste.
3

Heat the wok over high heat. Add a tbsp of oil and heat until smoking. While waiting, grab a large bowl to transfer your ingredients to as they cook
4

Add carrots and peppers. Contnuously toss the veggies coating them with oil and preventing burning. Cook until the peppers are fragarant and the carrots are flexible like noodles. Transfer to you large bowl.
5

Now for the snap peas and scallion whites. Give the pan about a minute to heat up where the oil is smoking again. Throw them in and toss to coat. Don't toss these around like the carrots and peppers. Try to spread them out as much as you can to get the most direct veggie to pan contact. Leave them for 30 seconds, then toss them around and repeat. Do this 4 or five times or until you're satisfied with the browning.
6

Add garlic and ginger, cook until fragrant, about 30 seconds. Then add scallion greens and bean sprouts, cooks for 60 second or until greens soften
7

Mix them all together. Add oil to pan allow to heat up and grab your noodles and 2 cups of water.
8

Add noodles and a 1/4 cup of water, as the water evaporates continue to add it by the quarter cup. You can continue to toss for about 30 seconds in between each time you add water. After the first 1/4 cup dries up add a tsp of sesame oil and toss to coat to prevent sticking.
9

Make a well in the middle of the wok and put your vegetables in the middle. Pour souce over your mix and then mix them all together. Cook for about 60 seconds, then remove from heat.
10

The whole stir fry should only take about ten minutes. If you're going to cook a stir fry to accompany your noodles nows the time.