Vegetable Chow Mein with Ginger Soy

Ingredients

• 200 g chow mein noodles (or thin egg noodles)
• 2 tbsp neutral oil (canola/vegetable)
• 2 cloves garlic
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp rice vinegar (or black vinegar)
• 1 tsp honey (or brown sugar)
• 1 tsp cornstarch
• 2 tbsp water
• 150 g broccoli florets
• 1 medium carrots, julienned
• 1 medium bell pepper, sliced
• 100 g snap peas (or green beans), trimmed
• 2 stalks green onions, sliced
• 1 tsp sesame oil(optional)

Instructions

1. 1

   Bring a pot of water to a boil and cook the chow mein noodles according to package directions until just tender. Drain and rinse briefly under cool water, then set aside.

2. 2

   In a small bowl, whisk soy sauce, rice vinegar, honey, cornstarch, and water until smooth. Set aside.

3. 3

   Heat 2 tbsp neutral oil in a large skillet or wok over medium-high heat. Add garlic and ginger and stir for 30 seconds until fragrant.

4. 4

   Add broccoli, carrots, bell pepper, and snap peas. Stir-fry 6–8 minutes, until crisp-tender and brightly colored.

5. 5

   Add the cooked noodles to the pan and pour in the ginger-soy sauce. Toss and stir-fry 4–6 minutes until the noodles are coated and the sauce thickens.

6. 6

   Turn off heat and toss in green onions and sesame oil (if using). Serve immediately.