Description
Better than takeout vegetable chow mein recipe that’s earthy, savory and ready in just 20 minutes!
Ingredients
Units
Scale
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon dried red chilies (optional)
- 6 ounce dried chow mein noodles or egg noodles
- 1 carrot, cut into strips
- 1 small onion, finely chopped
- 2 cups baby spinach
- 7 shiitake mushrooms, cut into strips
- 4 scallions, cut into thin strips
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon sesame oil
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon brown sugar
Instructions
- Bring a pot of water to boil.
- In a small mixing bowl, add all the ingredients for the sauce and stir until sugar has melted.
- In a large pan or wok over high heat, add vegetable oil, garlic and dried chilies and cook for one minute. Add the remaining vegetables and cook for 7 minutes, until tender but still a little crunchy.
- Boil noodles according to directions on the package (usually about 2-3 minutes). Drain, rinse under cold water and drain well.
- Add noodles to the pan, lower the heat to medium and cook for a minute.
- Add sauce, sesame seeds and stir well until all the noodles are coated.
- Turn the off the heat, drizzle sesame oil and serve immediately.
Notes
Save the leftover chow mein in a storage container and refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 208
- Sugar: 6.3g
- Sodium: 872mg
- Fat: 11.5g
- Saturated Fat: 6.2g
- Unsaturated Fat: 1.9g
- Trans Fat: 0g
- Carbohydrates: 23.3g
- Fiber: 3.1g
- Protein: 5g
- Cholesterol: 12.3mg
