|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 5g||16%|
|*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 white sugar
- 1 tablespoon sesame oil (toasted)
- 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 yellow onion (thinly sliced)
- 1 cup red bell pepper (thinly sliced)
- 1 zucchini (cut into thin strips)
- 1 cup shiitake mushrooms (fresh; thinly sliced)
- 1 tablespoon fresh ginger (grated)
- 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 non-stick 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!
More Chinese Noodle Recipes
Chicken Chow Mein - this recipe for chicken chow mein tastes as good or even better than a local Chinese takeout. We’ve included a nutritional breakdown.
Baked Chicken Chow Mein - This recipe comes from HeartSmart Chinese Cooking by Stephen Wong and includes a nutritional breakdown.
Tofu and Cashew Chow Mein - Nutrient-rich cashews add taste and crunch to this chow mein dish that includes tofu and Chinese seasonings such as fresh ginger, garlic, and sesame oil.