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?
8ozwide Chinese wheat noodlessee note, or substitute soba for a gluten-free variation
2tbspsafflower or other high-heat oil
1large onionquartered and sliced
3large stalks celery or bok choysliced on a diagonal
1medium broccoli crowncut into bite-sized florets
1red bell peppercut into narrow strips
8ozcremini or white mushroomscleaned and sliced
2 to 3scallionswhite and green parts, optional
2tbspreduced-sodium soy sauceor more, to taste
freshly ground pepperto taste
dried hot red pepper flakes or hot sauce for servingoptional
Instructions
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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