Veggie-Packed Chow Mein

A healthier version of the classic dish made with lots of veggies like bell peppers, carrots, and cabbage, tossed in a flavorful sauce with egg noodles. Quick and easy to make.

Instructions

1. 1

   In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.

2. 2

   In the same wok, heat the remaining tablespoon of cooking oil over medium-high heat and add the onion, bell pepper, broccoli, and carrot. Stir and cook for 2 minutes, then add the garlic and season with salt and pepper. Stir and continue to cook for 2 minutes, or until the onions are translucent.

3. 3

   Add the cabbage, shiitake mushrooms, snow peas, and corn.

4. 4

   In a small bowl, combine the water and cornstarch. Mix with a fork to dissolve the cornstarch, then add the soy sauce, hoisin sauce, rice wine, sugar, and white pepper. Mix well.

5. 5

   Pour the sauce over the vegetables. Mix well and cook for 3-5 minutes, or until the vegetables have softened.

6. 6

   Add the crispy noodles to the wok, mix well and add bean sprouts. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.

7. 7

   Enjoy!

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