Serves 3 to 4
Prep Time: 15 minutes
Cook Time: 10 minutes
- 1/2 pound fresh egg noodles
- 1 can bamboo shoots
- 1 can water chestnuts
- 1/2 red bell pepper
- 1 cup fresh snow peas
- 2 celery stalks
- 2 slices ginger
- 2 TB dark soy sauce
- 1 teaspoon sugar
- 1 TB Chinese rice vinegar
- 1 cup mung bean sprouts
- 2 tablespoons oil for stir-frying, or as needed
Preparation:Blanch the noodles in boiling water for 3 - 5 minutes, or cook according to the package directions.
Prepare the vegetables: Rinse all the vegetables and drain thoroughly. (Rinse the bamboo shoots and canned water chestnuts under warm running water for several minutes to remove any tinny taste). Cut the red bell pepper in half, remove the seeds, and cut into thin strips. String the snow peas and cut the celery into thin strips on the diagonal Mince the ginger.
Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and stir-fry briefly until aromatic.
Add the water chestnuts. Stir-fry briefly, and add the other vegetables except for the mung bean sprouts. Stir-fry briefly and add the noodles.
Stir in the dark soy sauce, sugar, and rice vinegar. Stir in the bean sprouts. Cook for a few more seconds and serve hot.
Each serving contains (based on 3 servings): Calories 469*, 76 g Carbohydrates, 16 g Protein, 13 g Fat (2 g Saturated Fat), 72 mg Cholesterol, 8 g Fibre, 907 mg Potassium. An excellent source of potassium. A good source of calcium, iron and dietary fiber.
*The calorie count goes down to 352 when based on 4 servings.
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