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Vegetable Chow Mein

Chinese.wok's picture
Ingredients
  Vegetable oil 375 Milliliter (11/2 Cup)
  Fresh noodles 1⁄2 Pound (225 Grams)
  Vegetable oil 45 Milliliter (3 Tablespoon)
  Chopped garlic 2 1⁄2 Milliliter (1/2 Teaspoon)
  Onion 1 Small, shredded
  Carrot 1 Medium, sliced and parboiled
  Bamboo shoots 1⁄2 Pound, sliced (150 Grams)
  Mini corn 5 Ounce (150 Grams)
  Fresh mushrooms 8 , thickly sliced
  Mustard cabbage 1⁄2 Pound, cut into 1 inch lengths
  Soy sauce 15 Milliliter (1 Tablespoon)
  Vegetable stock 125 Milliliter (1/2 Cup)
  Cornstarch 20 Milliliter, blended with 60 milliliter vegetable stock
Directions

1 Heat oil in a pan. Add one-third of the noodles. Fry until crisp, turning over with tongs during cooking. Drain well and repeat until all noodles are cooked. Set aside on a warm serving plattet.
2 Heat 3 tbsp (45 mL) oil. Add garlic, onion, carrot, bamboo shoots and corn. Stir-fry 1 minute. Add mushrooms, cabbage, soy sauce and stock. Cook covered 2 minutes.
3 Stir in blended cornstarch and stock to thicken. Serve hot over fried noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Noodle
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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