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I’m not sure why I thought this was going to be a complicated dish to make, this was super easy. The longest part is cooking down the vegetables which you could do ahead of time. This did make a large pot, but I’m not complaining it’s really good!

Vegetable Chow Mein

(Adapted from Dish Ditty Recipes)


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1  tablespoon Vegetable Oil

4  cups Napa Cabbage (shredded, more to taste)

1  cup Carrots (shredded)

1/2  bunch Green Onions (sliced in long thin strips)

1  lb Fresh Steamed Thin Chow Mein Noodles

1  cup Chicken Broth

1/4  cup Soy Sauce (Light)

1/8 – 1/4  cup Pure Sesame Oil (To taste)

1/4  cup Panda Brand Lo Mein Sauce

2  cups Bean Sprouts (cleaned and trimmed)


2  cups Baby Bok Choy (sliced thin)


In a large colander, run hot water through the steamed chow mein for about 30 seconds, separating the noodles and removing the excess flour. Set aside.


* If you don’t have chinese steamed chow mein, use Angel Hair pasta and cook the pasta for 2 minutes, then rinse with cold water.


In large wok or pan, heat oil on medium-high and add green onions, cabbage and carrots. Stir fry for about 2-4 minutes, or until the cabbage is wilted.


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Increase the temperature to high and add the chow mein noodles and 1/2 cup of chicken broth.


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 Cook stirring and tossing constantly for about 45 seconds and then add the remaining chicken broth. Cook for another 1-2 minutes or so or until all the liquid is dissolved.


Add the remaining ingredients, soy sauce, sesame oil and lo mein sauce, and continue to cook for another 2-4 minutes. Remove from heat and serve.


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Variation: You can also choose at this point to crisp the bottom by spreading the noodles on the pan and cooking on high for about 1-2 minutes without moving or stirring the noodles. Flip over onto a plate and serve.

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