|Nutritional Guidelines (per serving)|
|Servings: 4 Portions (4 Servings)|
|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."
- 1/2 lb. fresh egg noodles (standard size, or 3 oz dried)
- 1/2 cup yellow onion (thinly sliced)
- 1 cup bell pepper (red, thinly sliced)
- 1 zucchini (cut into thin strips)
- 1 cup mushrooms (thinly sliced shiitake, fresh)
- 1 tablespoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 4 tablespoons canola oil
- For the Sauce
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 tablespoon sesame oil (toasted)
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.
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.
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.
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Vegetable Chow Mein recipe by Farina Kingsley, reprinted with permission of Aimee Bianca, YC Media.