Vegetable Chow Mein

1. Bring a large pot of water to a boil and add 1 tablespoon of salt. Boil the noodles for 2 minutes, drain and rinse well with cold water. Place the noodles in a bowl and toss with 1 tablespoon of oil. In a small bowl, combine the sauce ingredients with 3 tablespoons of water and set aside.
2. Heat a large non-stick pan until very hot. Add 2 tablespoons of oil and saute the onion and red bell pepper until just tender, 2 minutes. Add the zucchini and mushrooms and continue to stir-fry until golden brown, 5 minutes. Transfer the vegetables to a bowl.

1. Reheat the same pan until very hot. Add remaining 2 tablespoons of oil and saute the ginger and garlic for several seconds. Add the noodles and stir-fry until the noodles are heated through, 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 and serve immediately.

More Recipes From Farina Kingsley:

• Ginger-soy Steamed Fish

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.
• Chicken Lo Mein - Don’t have lo mein noodles on hand? You can substitute spaghetti or linguini noodles.
• Beef Chow Fun - a Cantonese dish with broad, flat rice noodles that are stir-fried in the wok with beef and black bean sauce.
  
  _{Vegetable Chow Mein recipe by Farina Kingsley, reprinted with permission of Aimee Bianca, YC Media.}