vegetable chow mein

recipe from here.


i made this for jake and i a couple of nights ago.  it was good and would have been even better if i hadn't burned the onions (i really need a wok, anyone have two?).  i'm looking forward to making it again someday.  it's on my non-existent "recommended" now, especially if you have a wok.  i think the kids would have eaten without complaining too much.  maybe?

so, here's the recipe directly from the site.  when i make it again, i will use a lot less oil.  it was a little too oily for my taste.  and, this time around, i omitted the oyster sauce because i do not like a "fishy" taste.


vegetable chow mein


1/2 lb whole wheat angel hair
5 tbsp canola oil (i would cut this to 3 tbsp)
2 tbsp oyster sauce
2 tbsp soy sauce (lite)
2 tbsp rice vinegar
1 tbsp sesame oil
1/2 onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1/4 lb shiitake mushrooms, stems discarded and stems thinly sliced
1 cup snow peas, thinly sliced
1 zucchini, trimmed and cut matchsticks
1 tbsp fresh grated ginger (i used 1 tbsp ground ginger)
2 cloves garlic, minced

parboil the noodles:  bring a large pot of water to a boil over high heat. add the noodles and boil for 2 minutes. drain the noodles in a colander and rinse well with cold running water. place in a bowl, add 1 tbsp. of the canola oil and toss to coat evenly.

in a small bowl, combine 3 tbsp. water, the oyster sauce, soy sauce, vinegar, and sesame oil and stir.

stir-fry the vegetables: (the thinner you cut the vegetables the better.) heat a wok or large fry pan over high heat until very hot and add 2 tbsp. of the oil. add the onion and bell pepper and stir-fry just until tender, about 3 minutes. add the mushrooms, peas, and zucchini and continue to stir-fry until golden brown, about 2 minutes. using a slotted spoon, transfer the vegetables to a bowl.

stir-fry the noodles: return the pan to high heat and add the remaining 2 tbsp. oil. add the ginger and garlic and stir-fry until fragrant, about 5 seconds. add the noodles and cook until heated through, about 5 minutes. return the vegetables to the pan, add the sauce, and continue to stir and toss until all the ingredients are well combined and heated through, about 1 minute. transfer to a platter and serve immediately.


yields 6


one serving (with 3 tbsp canola, light soy sauce and eliminate oyster sauce):

Nutrition Facts vegetable chow mein
Serving Size: 1 serving
Amount Per Serving
Calories	276
Total Fat	10.4g
Saturated Fat	0.9g
Trans Fat	0g
Cholesterol	0mg
Sodium	188mg
Carbohydrate	40.1g
Dietary Fiber	5.5g
Sugars	6.4g
Protein	6.5g
Vitamin A 25% Vitamin C 84% Calcium    3% Iron 10%