One of my all-time favorite dishes to order at an Asian restaurant is Chow Mein. Homemade Chow Mein can be just as delicious as what you might order in a restaurant. And this is a quick & easy meal, especially if you have leftover cooked spaghetti noodles! Chow Mein is fairly inexpensive (because of the noodles) and it’s good for you because of all the veggies! The list of ingredients and measurements given is just a suggestion, so if you love snow peas, go heavy on the snow peas! If you’re not such a fan of broccoli, reduce the amount. If you want to, you could even add some sliced cabbage and celery. Make it how you like it. You’ll be proud of your restaurant quality Chow Mein.
Here is our recipe to make this colorful, flavorful. meatless dish!
- 1 cup broccoli florets
- ½ cup shredded carrots
- ½ cup sliced mushrooms
- ¼ - ½ cup snow peas
- ½ - ¾ cup bean sprouts
- 1/4 cup each sliced cabbage and celery (optional)
- 4 oz. (dry) thin spaghetti* noodles
- 3 tablespoons canola oil, divided
- 1/3 cup soy sauce (I like to use the low sodium)
- 1 clove garlic, minced
- 1 - 2 tablespoons brown sugar
- ½ teaspoon freshly grated ginger
- 1 teaspoon sesame oil
- Cook the noodles as directed on the package. Drain and rinse. Set aside. (*You can use other long noodles such as Soba, Udon or even Ramen noodles.)
- Next, make the sauce. While the noodles are boiling, in a small bowl, stir together 1 tablespoon of canola oil, the soy sauce, garlic, brown sugar, ginger and sesame oil. Set aside.
- Heat 2 tablespoons of canola oil in a large skillet and stir fry the vegetables over high heat until crisp-tender. Add the cooked noodles and toss. Drizzle about half of the sauce over all, toss to make sure all of the noodles are coated. Add more sauce, a little at a time, until the noodles are coated to your liking.
- Heat through and serve hot. Makes 2 - 4 servings.