Chinese Vegetable Chow Mein Nutfree Shellfishfree Sesamefree 1771028723058 Dahv

Ingredients

• 12 oz Chow mein egg noodles
• 3 tbsp Canola oil
• 3 tbsp Soy sauce
• 0.25 cup Vegetable broth
• 2 cups Bok choy, chopped
• 1 cup Shredded carrots
• 1 cup Mung bean sprouts
• 3 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 4 stalks Green onions, sliced
• 1 tsp Granulated sugar
• 1 tsp Cornstarch

Instructions

1. 1

   Cook the chow mein noodles in boiling water according to package directions until al dente, then drain and set aside.

2. 2

   In a small bowl, whisk together the soy sauce, vegetable broth, sugar, and cornstarch to create the stir-fry sauce.

3. 3

   Heat 2 tablespoons of canola oil in a large wok or skillet over high heat until shimmering.

4. 4

   Add the cooked noodles to the wok, spreading them out to sear for 2-3 minutes until slightly crispy, then remove noodles and set aside.

5. 5

   Add the remaining tablespoon of oil to the wok and stir-fry the garlic and ginger for 30 seconds until fragrant.

6. 6

   Toss in the bok choy and carrots, stir-frying for 2-3 minutes until the vegetables are tender-crisp.

7. 7

   Add the noodles back into the wok along with the bean sprouts and the prepared sauce mixture.

8. 8

   Toss everything together over high heat for 2 minutes until the sauce thickens and coats the noodles evenly, then garnish with green onions.