Vegetable Chow Mein
We love Chow Mein but never made it home. Found this recipe and thought I share it with you.
Servings: 5
Calories: 445kcal
Ingredients
- 2 cups Chinese long beans or green beans cut in 1 inch pieces
- 2 large carrots peeled and cut into match size pieces
- 8 oz fresh or dried chow mein noodles
- 3 tbsp vegetable oil
- 2 inch piece of ginger
- 3 cloves garlic minced
- 6 large mushrooms thinly sliced
- 8 oz can of water chestnuts sliced rinsed and drained
- 1/4 cup low sodium chicken broth
- 1/2 cup hoisin sauce Can be found at Kroger or Walmart
- 2 tbsp soy sauce
- 2 tbsp honey
- Kosher salt and black pepper
- 2 green onions thinly sliced
Instructions
- 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.
Notes
From the Food Network
Nutrition
Calories: 445kcal | Carbohydrates: 56g | Protein: 10g | Fat: 27g | Saturated Fat: 2g | Sodium: 1566mg | Fiber: 5g