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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||30%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||8%|
|Total Sugars 5g|
|Vitamin C 38mg||190%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe from cookbook author Farina Kingsley is found in her cooking app Farina’s Asian Pantry: Demystifying Asian Cuisine. She says: “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.”
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:
1/2 pound fresh egg noodles, or 3 ounces dried
1 tablespoon salt
5 tablespoons canola oil, divided
1/2 cup thinly sliced yellow onion
1 cup thinly sliced red bell pepper
1 medium zucchini, cut into thin strips
1 cup thinly sliced fresh shiitake mushrooms
1 tablespoon grated fresh ginger
2 cloves garlic, minced
Gather the sauce ingredients.
In a small bowl, combine the sauce ingredients. Mix well and set aside.
Gather the remaining ingredients.
Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the noodles and boil for 2 minutes.
Drain the noodles and rinse well with cold water.
Place the noodles in a bowl and toss with 1 tablespoon of oil.
Heat a large nonstick pan until very hot. Add 2 tablespoons of oil and sauté the onion and red bell pepper until just tender, about 2 minutes.
Add the zucchini and mushrooms and continue to stir-fry until golden brown, about 5 minutes.
Transfer the vegetables to a bowl.
Reheat the same pan until very hot. Add the remaining 2 tablespoons of oil and sauté the ginger and garlic for several seconds.
Add the noodles and stir-fry until the noodles are heated through, about 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. Serve immediately and enjoy.
Video about How To Make Vegetable Chow Mein At Home
VEGGIE CHOW MEIN RECIPE | EASY CHINESE VEGAN NOODLES DINNER IDEA
LEARN HOW TO MAKE AN EASY CHINESE CHOW MEIN NOODLES RECIPE
LAY HO MA!! By far one of the most popular noodle dishes around – and for good reason! This easy vegan chow mein is quick to put together and is super delicious. Join me in this episode and learn how to make a vegetarian/vegan chow mein recipe. Let’s begin.
1 cup cremini mushrooms
2 pieces garlic
2-3 sticks green onion
1/2 red onion
1/4 red bell pepper
1/2 cup snow peas
2 tbsp soy sauce
1 tbsp rice vinegar
1 generous tbsp hosin sauce
splash of toasted sesame oil
130g ramen noodles
2 tbsp olive oil
1 cup bean sprouts
1. Bring a pot of water to boil for the noodles
2. Roughly chop the mushrooms, garlic, and green onions. Slice the red onion and red bell pepper
3. Peel down the tough stringy part of the snow peas
4. Prep the sauce by combining the soy sauce, vinegar, hosin sauce, and sesame oil
5. Cook the noodles for half the time of package instructions. In this case 2mins. Gently stir the noodles to keep them from sticking
6. Strain out the noodles and set them aside
7. Heat up a non stick pan on medium heat. Add the olive oil
8. Add in the red onion, green onion, and garlic. Sauté for about a minute
9. Add the mushrooms, snow peas, and bell pepper. Sauté for a couple of minutes
10. Add in the noodles, sauce and bean sprouts. Sauté for another minute or two and you’re done
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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