Vegetarian Chow Mein

READY IN 40 mins

A good chow mein is actually pretty simple to achieve given the basic sauce. Take-out versions are usually mostly noodle with a little veg, but I like to do it the other way around using at least half veg and half noodle. The sliced cabbage is particularly satisfying in this recipe. Hope you enjoy!

Ingredients

Sauce
¼ cup tamari soy sauce
¼ cup broth or water
1 teaspoon 5-spice
½ teaspoon fresh ground pepper
1 tablespoon corn starch
Noodles and veg:
½ bag fresh chow mein noodles
2 tablespoons coconut oil
3 cloves garlic (sliced)
1 thumb sized piece of ginger (julienne)
1 small yam (julienne)
2 cups mushroom
4 cups bean sprouts
1 bunch green onion (white portion removed)

Directions

Mix the sauce ingredients, whisk together and set aside.
Cook the noodles as per the instructions on the package. Drain immediately and then drizzle with a little sesame oil. Set aside for the moment.
Preheat a wok or large fry pan on high heat. Add the coconut oil, heat for 10 seconds and then add the garlic and the ginger. Sauté for 30 seconds, stirring constantly.
Add the yams and sauté for 3 minutes, stirring regularly.
Add the mushrooms and sauté for another 3 minutes, stirring regularly.
Add the beans sprouts and green onions and sauté for 1 minute, stirring regularly.
Now give the premixed sauce a stir to re-dissolve the corn starch and then add immediately to the chow mein. Bring to a simmer.
Add the noodles and cook until they are hot and the sauce thickened. Make sure to gently toss frequently to distribute the ingredients evenly and then serve your chow mein immediately.

PREP 25 mins
COOK 15 mins
READY IN 40 mins