Yield: Serves 4
- 1/2 lb egg noodles, fresh, standard size or 3oz dried
- 1/2 cup thinly sliced yellow onion
- 1 cup thinly sliced red bell pepper
- 1 zucchini, cut into thin strips
- 1 cup thinly sliced shiitake mushrooms, fresh
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 4 tablespoons canola oil
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 tablespoon toasted sesame oil
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.
Vegetable Chow Mein recipe by Farina Kingsley, reprinted with permission of Aimee Bianca, YC Media.
More Recipes From Farina Kingsley:
Pork and Vegetable Dumplings
Ginger-soy Steamed Fish
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