Sautéed noodles are a kid-friendly treat, but in the recipe below, you're also sneaking in tons of vitamin-rich, healthy veggies. The recipe below relies on several types of mushrooms for loads of umami flavor without the meat.
This chow mein is also a great base that everyone at the kitchen table can doctor to their own preference. Chili oil, sesame oil, soy sauce, chopped green onions – any and all of these can be great additions to this meal, to lend even more flavor.
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Cooktop Cove
Vegetarian Chow Mein with Mushrooms
4
20 minutes
15 minutes
35 minutes
3/4 pound chow mein noodles
1/4 cup water
1/8 cup soy sauce
1 tablespoon brown sugar
2 cloves garlic, minced
1/2 inch piece fresh ginger, grated
1 teaspoon sesame oil
1 teaspoon sriracha
1 tablespoon vegetable oil
2 cups napa cabbage, shredded
1 onion, thinly sliced
2 cups button mushrooms, thinly sliced
2 carrots, julienne
1 cup shiitake mushrooms
4 scallions, thinly sliced
2 tablespoons sesame seeds
Cook the chow mein according to package directions and set aside.
Whisk together the water, soy sauce, brown sugar, garlic, ginger, sesame oil, and sriracha, and set aside.
Heat the vegetable oil over high heat. Add the cabbage, onion, and button mushrooms, and sauté for 7-10 minutes, until the moisture has evaporated and the vegetables have reduced in size. Add the carrots and shiitake mushrooms and sauté until tender, an additional 5 minutes.
Add the noodles and the sauce. Cook until the sauce has reduced by half, then remove from the heat and add the scallions and the sesame seeds.
