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Spicy Vegetable Chow Mein

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.
Ingredients
  • 1 (10-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
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.

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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  • 1 (10-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