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