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Spicy Vegetable Chow Mein

Name: Spicy Vegetable Chow Mein
Total time: 25 min
Yield: Serves 4
Ingredients: 1 (10.0-ounce) package uncooked Chinese egg noodles; 2 tablespoons sesame oil, divided; 3 tablespoons low-sodium soy sauce; 2 tablespoons Chinese rice wine; 2 tablespoons rice wine vinegar; 2 teaspoons lime juice; 1/2 teaspoon crushed red chile flakes; 3 tablespoons peanut oil; 2 cloves garlic, thinly sliced; 1/4 large yellow onion, chopped; 2 tablespoons finely chopped ginger; 1 celery stalk, thinly sliced; 1 large carrot, halved lengthwise and sliced; 1 cup snow peas, strings removed; 1 cup shiitake mushrooms, stemmed and sliced; 1/2 cup bean sprouts

Serves 4

Time 25 min

Noodles have been a part of Chinese cuisine ever since the Han Dynasty almost 2000 years ago. This dish is refreshingly spicy, crunchy and light.

Special Diets:

Dairy-Free

Vegetarian

High-Fiber

Ingredients

1 (10.0-ounce) package uncooked Chinese egg noodles
2 tablespoons sesame oil, divided
3 tablespoons low-sodium soy sauce
2 tablespoons Chinese rice wine
2 tablespoons rice wine vinegar
2 teaspoons lime juice
1/2 teaspoon crushed red chile flakes
3 tablespoons peanut oil
2 cloves garlic, thinly sliced
1/4 large yellow onion, chopped
2 tablespoons finely chopped ginger
1 celery stalk, thinly sliced
1 large carrot, halved lengthwise and sliced
1 cup snow peas, strings removed
1 cup shiitake mushrooms, stemmed and sliced
1/2 cup bean sprouts

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Method

Bring a large pot of salted water to a boil and add egg noodles.

Cook until the noodles are tender, about 6 minutes.

Drain then toss with 1 tablespoon of the sesame oil. Set aside.

Whisk soy sauce, rice wine, vinegar, lime juice, chile flakes, and remaining 1 tablespoon sesame oil in a small bowl to make a sauce; set aside.

Heat 1 tablespoon of the peanut oil in a wok or large skillet just until smoking.

Add noodles, reduce heat, and brown one side until firm and slightly golden, about 4 minutes.

Turn over, heat 1 more tablespoon peanut oil and brown other side.

Transfer to a large plate and set aside.

Heat remaining 1 tablespoon peanut oil in the same wok.

Add garlic and onion and cook until softened, about 4 minutes.

Add ginger, celery, carrot, snow peas, mushrooms and bean sprouts and cook on high heat, stirring constantly, until almost cooked through, about 3 minutes.

Add reserved sauce and cook until vegetables are tender but still crunchy, about 2 minutes.

Serve over noodles.

Nutritional Info:

Per serving: 470 calories (180 from fat), 21g total fat, 3.5g saturated fat, 50mg cholesterol, 400mg sodium, 59g carbohydrates (5g dietary fiber, 7g sugar), 11g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

1 (10.0-ounce) package uncooked Chinese egg noodles
2 tablespoons sesame oil, divided
3 tablespoons low-sodium soy sauce
2 tablespoons Chinese rice wine
2 tablespoons rice wine vinegar
2 teaspoons lime juice
1/2 teaspoon crushed red chile flakes
3 tablespoons peanut oil
2 cloves garlic, thinly sliced
1/4 large yellow onion, chopped
2 tablespoons finely chopped ginger
1 celery stalk, thinly sliced
1 large carrot, halved lengthwise and sliced
1 cup snow peas, strings removed
1 cup shiitake mushrooms, stemmed and sliced
1/2 cup bean sprouts

Shop with Prime

Exclusively for Prime members in select ZIP codes.