- Chinese long beans (cut into 1-inch pieces) – 2 cups
- Large carrots (peeled, trimmed and cut into matchstick-size pieces) – 2
- Fresh or dried chow mein noodles – 8 ounces
- Large shiitake mushrooms (thinly sliced) – 6
- Water chestnuts (rinsed, drained and sliced) – 8 ounce
- Vegetable oil – 3 tbsp.
- Green onions (thinly sliced) – 2
- Fresh ginger (peeled and minced) – 1 piece (2-inch)
- Garlic cloves (minced) – 3
- Chicken broth – 1/4 cup
- Hoisin sauce – 1/2 cup
- Soy sauce – 2 tablespoons
- Honey – 2 tbsp.
- Kosher salt – to taste
- Freshly ground black pepper – to taste
- Place a large pot of water over high heat to a boil and add salt. Add beans and carrots to the boiling water; cook for about 1 to 2 minutes. Drain and place in iced water bowl for about 2 minutes or until cool. Drain and set aside.
- Place a large pot of salted water again over high heat and bring to a boil. Add noodles to the boiling water and cook for about 5 to 7 minutes or until tender by stirring occasionally. Remove from heat; drain and rinse with cold water. Set aside.
- Place a large non-stick skillet over high heat and add oil. Then add ginger, garlic and cooked noodles; cook for about 2 minutes.
- Add beans, mushrooms, water chestnuts and carrots; cook for about 3 minutes. Add chicken broth, soy sauce, honey and hoisin sauce. Bring them to a boil and stir gently often and cook for about 2 minutes or until the mixture thickens slightly. Season with salt and black pepper.
- Place this chow mein to a serving bowl and garnish with green onions.
- Serve warm.
You can add some bell pepper slices or your desired vegetable in this vegetable chow mein recipe, if you like.
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