VEGETABLE CHOW MEIN
Provided by Giada De Laurentiis
Yield 4 to 6 servings
Number Of Ingredients 14
- 8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups
- 2 large carrots, peeled, trimmed and cut into matchstick-size pieces
- 8 ounces fresh or dried chow mein noodles
- 3 tablespoons vegetable oil
- 1 (2-inch) piece fresh ginger, peeled and minced
- 3 garlic cloves, minced
- 6 large shiitake mushrooms, thinly sliced
- 1 (8-ounce) can sliced water chestnuts, rinsed and drained
- 1/4 cup low-sodium chicken broth
- 1/2 cup hoisin sauce*
- 2 tablespoons soy sauce
- 2 tablespoons honey
- Kosher salt and freshly ground black pepper
- 2 green onions, thinly sliced
- Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside.
- Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside.
- In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste.
- Transfer the chow mein to a large bowl and garnish with the green onions before serving.
VEGGIE-PACKED CHOW MEIN RECIPE BY TASTY
Here's what you need: cooking oil, chow mein noodle, onion, bell pepper, broccoli floret, carrot, garlic, salt, pepper, cabbage, shiitake mushroom, snow pea, corn, water, cornstarch, soy sauce, hoisin sauce, rice wine, sugar, white pepper, bean sprout, scallion
Provided by Claire Nolan
Yield 4 servings
Number Of Ingredients 22
- 2 tablespoons cooking oil, divided
- 1 package chow mein noodle, hong kong style pan fried noodles, par cooked according to package instructions
- ½ cup onion, sliced
- ½ cup bell pepper
- ½ cup broccoli floret
- ½ cup carrot, julienned
- 1 tablespoon garlic, minced
- salt, to taste
- pepper, to taste
- ½ cup cabbage, chopped
- ½ cup shiitake mushroom, thinly sliced
- ½ cup snow pea
- ⅓ cup corn
- 2 tablespoons water
- 2 teaspoons cornstarch
- 2 ½ tablespoons soy sauce
- 1 ½ tablespoons hoisin sauce
- 1 ½ tablespoons rice wine
- 2 teaspoons sugar
- 1 teaspoon white pepper
- ½ cup bean sprout
- scallion, sliced, for garnish
- In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
- In the same wok, heat the remaining tablespoon of cooking oil over medium-high heat and add the onion, bell pepper, broccoli, and carrot. Stir and cook for 2 minutes, then add the garlic and season with salt and pepper. Stir and continue to cook for 2 minutes, or until the onions are translucent.
- Add the cabbage, shiitake mushrooms, snow peas, and corn.
- In a small bowl, combine the water and cornstarch. Mix with a fork to dissolve the cornstarch, then add the soy sauce, hoisin sauce, rice wine, sugar, and white pepper. Mix well.
- Pour the sauce over the vegetables. Mix well and cook for 3-5 minutes, or until the vegetables have softened.
- Add the crispy noodles to the wok, mix well and add bean sprouts. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.
Nutrition Facts :
VEGETABLE CHOW MEIN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
- 12 ounces mixed vegetables (julienned carrots, snow peas, baby bok choy, stalks sliced and leaves set aside, blanched broccoli florets and julienned red bell pepper)
- 1 tablespoon peanut oil
- 2 cloves garlic, finely chopped
- 1 tablespoon peeled and grated fresh ginger
- 8 ounces cooked egg noodles
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili oil
- Splash toasted sesame oil
- Ground white pepper
- Prep all vegetables before you begin cooking.
- Heat a wok or saute pan over high heat and add the oil. When the oil begins to smoke, add the garlic and grated ginger, and stir-fry for a few seconds. Add the carrots, snow peas and bok choy stalks. Stir-fry for a minute.
- Add a splash of water to create steam to help cook the vegetables. Add the blanched broccoli florets, bok choy leaves and the julienned red bell pepper. Stir fry for another minute.
- Add in the noodles and toss to combine. Add the soy sauce, rice vinegar, chili oil and toasted sesame oil. Season with ground white pepper. Serve immediately.
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VEGETABLE CHOW MEIN NOODLES: HONG KONG CANTONESE …
5/5 (16)Total Time 45 minsCategory NoodlesCalories 340 per serving
- Bring 2 quarts of water to a boil (we use our wok because it heats quickly), and add the Hong Kong-style noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2-3 minutes. Rinse in cold water and drain very thoroughly.
- Rinse the mung bean sprouts in cold water twice to ensure they are cleaned. Drain just before you are ready to cook the dish so they stay hydrated and crunchy.
- In a small bowl, mix the hot water and sugar, the soy sauces, sesame oil, 2 teaspoons Shaoxing wine and white pepper, and set aside.
- Place your wok over high heat, and add 2 tablespoons of oil to coat the wok. Spread the Hong Kong noodles in a thin, even layer, and let the noodles cook for 1-2 minutes. Adjust the heat lower if the noodles start to scorch or higher if the noodles are not turning golden brown.
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Ratings 4Calories 210 per servingCategory Main Course, Side Dish
- In a large pan over medium high heat, heat 1 tablespoon of sesame oil. Add al dente noodles and fry in pan, stirring constantly, until turning brown and slightly crispy, about 3-4 minutes. Set noodles aside.
- Heat remaining sesame oil in pan and cook onion, carrots, and celery until almost tender, about 3-4 minutes.
- Add in mushrooms and cook for an additional minute. Stir in garlic and ginger and cook for 30 seconds.
VEGETABLE CHOW MEIN RECIPE - TODD PORTER AND DIANE CU …
5/5 (1)Total Time 30 minsAuthor Todd Porter And Diane Cu
- Cook the noodles according to the package instructions. Rinse under cold water, drain and set aside.
- In a medium bowl, combine the soy sauce, oyster sauce, hoisin, rice vinegar, brown sugar and water. Set aside.
- Heat the oil over high heat. Stir in the garlic, onion, and ginger. Cook for 2 to 3 minutes or until the garlic and onions are soft and fragrant.
- Stir in carrot, broccoli and bell peppers. Cook for 3 to 5 minutes or until the vegetables are tender.
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