vegetable chow mein
I love this recipe on so many level's. It's delicious, light, healthy, diabetic friendly and so appetizing to look at. Did I forget to say quick and easy?
prep time
10 Min
cook time
10 Min
method
Stir-Fry
yield
4 serving(s)
Ingredients
- 8 ounces dried chinese egg noodles
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 4 cups mixed fresh mushrooms ( shiitake, king trumpet, cremini, button, etc.), sliced
- pinch chinese five-spice powder
- 1 6-ounce bag baby spinach
- 1-2 tablespoon light soy sauce
- pinch salt
- 2 scallions, thinly sliced on the diagonal
- 1 1/2 tablespoons toasted white sesame seeds
- 1 1/2 tablespoons toasted black sesame seeds
How To Make vegetable chow mein
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Step 1Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente , about 3 minutes. Drain , then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside.
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Step 2Heat a wok over high heat and add the vegetable oil, when the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until starting to brown, 1 to 2 minutes.
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Step 3Season the mushrooms with the Chinese five-spice powder and Stir-fry for 1 minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary).
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Step 4Toss in the cooked egg noodles, season with the light soy sauce and salt. Garnish with sliced scallions , toasted black and white sesame seeds and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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