January 23, 2013
:format(webp)/https://www.thedailymeal.com/sites/default/files/2018/01/29/copy/low_main_ezumelmages_istock.jpg "Farina Kingsley")
ezumelmages/istock
Vegetable Chow Mein
I love this classic stir-fry noodle dish... toss in any variety of fresh vegetables and slices of leftover roast chicken or steak for a hearty one-dish meal.
Ingredients
For the sauce
- 2 Tablespoons oyster sauce
- 2 Tablespoons dark soy sauce
- 1 Tablespoon light soy sauce
- 2 Tablespoons rice vinegar
- 1 Teaspoon sugar
- 1 Tablespoon toasted sesame oil
- 3 Tablespoons water
For the chow mein
- 1 Tablespoon salt
- 1/2 Pound fresh standard-sized egg noodles or 3 ounces dried egg noodles
- 5 Tablespoons canola oil
- 1/2 Cup thinly sliced yellow onion
- 1 Cup thinly sliced red bell pepper
- 1 zucchini, cut into thin strips
- 1 Cup thinly sliced fresh shiitake mushrooms
- 1 Tablespoon grated ginger
- 2 cloves garlic, minced
Directions
For the sauce
In a small bowl, combine the sauce ingredients and set aside.
For the chow mein
Bring a large pot of water to a boil and add the salt. Boil the noodles for 2 minutes, drain, and rinse well with cold water. Place the noodles in a bowl and toss with 1 tablespoon of the oil.
Heat a large, nonstick pan until very hot. Add 2 tablespoons of the oil and sauté the onion and red bell pepper until just tender, 2 minutes. Add the zucchini and mushrooms and continue to stir-fry until golden brown, 5 minutes. Transfer the vegetables to a bowl.
Reheat the same pan until very hot. Add the remaining oil and sauté the ginger and garlic for several seconds. Add the noodles and stir-fry until the noodles are heated through, 5 minutes. Return the vegetables to the pan with the noodles, add the sauce, and continue to toss the noodles until they are well combined and heated through. Transfer to a warmed platter and serve immediately.