How to make vegetables chow mein with crispy noodles.

chow mein noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles increase fiber content, while spaghetti is often less expensive.

oyster sauce

🥗Healthier: soy sauce

💰Cheaper: hoisin sauce

Soy sauce is lower in calories, and hoisin sauce is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective substitute.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini has fewer calories, and cabbage is often less expensive.

Wash all the vegetables thoroughly.

Cut about 10 pieces of napa cabbage, almost half a small napa.

Chop carrots into thin julienne strips, about 1/4 cup.

Cut celery diagonally into thin slices.

Heat a wok and add 1.5 teaspoons of oil until hot.

Add minced garlic and shallots, stir until fragrant and lightly golden brown.

Add cooking wine and then the chopped vegetables, stir-frying for about 2 minutes.

Season with black pepper and salt to taste, stirring to combine.

Add 1/2 cup of plain water or vegetable stock, cover, and let cook until vegetables are hot and softened.

Mix 2 teaspoons of cornstarch with 2 oz of cold water, then pour in gradually while stirring to thicken the mixture.

Add a little sesame oil and stir again.

Serve the vegetable mixture over crispy noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens