Vegetable Chow Mein

• Produce

  • 2 cups Baby spinach
  • 1 Carrot
  • 3 Garlic cloves
  • 1 Onion, small
  • 1 tsp Red chilies, dried
  • 4 Scallions
  • 7 Shiitake mushrooms

• Condiments

  • 2 tbsp Soy sauce
  • 2 tbsp Soy sauce, dark

• Pasta & Grains

  • 6 oz Chow mein noodles, dried

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1/2 tsp Kosher salt
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp Sesame oil
  • 2 tbsp Vegetable oil

Found on pickledplum.com

Description

Ingredients

• 2 tbsp vegetable oil
• 3 garlic cloves, finely chopped
• 1 tsp dried red chilies (optional, adds smokiness)
• 6 oz (170 grams) dried chow mein noodles (egg noodles are also good)
• 1 carrot, cut into thin strips (julienned)
• 1 small onion, finely chopped
• 2 cups baby spinach
• 7 shiitake mushrooms, cut into strips
• 4 scallions, cut into thin strips
• 1 tbsp sesame seeds (optional)
• 1 tbsp sesame oil
• For the sauce:
• 2 tbsp soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp brown sugar
• ½ tsp kosher salt

Directions

• - Bring a pot of water to boil (for the noodles).
• - 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 all the vegetables and cook for 7 minutes, until tender but still a little crunchy.
• - Boil, drain and rinse the noodles over cold water (al dente, about 2 minutes for chow mein).
• - 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.