Vegetable Chow Mein
The amount and varieties of vegetables can be varied in this easy chow mein recipe. Why call for take out when it's so easy (and less greasy) to make this at home?
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wide Chinese wheat noodles
see note, or substitute soba for a gluten-free variation
safflower or other high-heat oil
quartered and sliced
large stalks celery or bok choy
sliced on a diagonal
medium broccoli crown
cut into bite-sized florets
red bell pepper
cut into narrow strips
cremini or white mushrooms
cleaned and sliced
2 to 3
white and green parts, optional
reduced-sodium soy sauce
or more, to taste
freshly ground pepper
dried hot red pepper flakes or hot sauce for serving
Cook the noodles in plenty of rapidly simmering water until al dente, then drain.
Before starting the stir-fry, have all the vegetables cut and ready.
Meanwhile, heat the oil in a stir-fry pan. Add the onion and stir-fry over medium heat until translucent.
Add the cooked noodles to the pan, turn up the heat, and stir-fry until they're lightly browned here and there.
Add the celery, broccoli, bell pepper, and mushrooms and stir-fry over almost high heat until all are just tender-crisp. Stir in the scallions.
Remove from the heat. Season soy sauce and plenty of pepper. Serve at once, passing around extra soy sauce, as well as hot pepper flakes or hot sauce if desired.
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