This Easy Chow Mein Recipe is a great vegetable stir fry meal!  Skip the take out and enjoy your Chinese food straight from the kitchen!

OXO provided me with a Stainless Steele Pro 12 Inch Wok + Cover from their new Stainless Steele Cookware line.  I am beyond thrilled to have the opportunity to give this Wok a try!

Chow Mein from my local Chinese food joint is one of my weaknesses.  I crave those boxes filled to the brim with noodle-y deliciousness!

For some reason it has never dawned on me to make Homemade Chow Mein Noodles.  I guess I thought it would be a hassle to make.  Or that it wouldn’t be as good as take out.

Jeez was I wrong!  This is so simple to prepare and tastes 10x better than take out!

It definitely helps that I now have a high quality Wok to get my stir fry on!

I’ve never had much luck with woks.  The ones I have used didn’t get hot enough and the vegetables ended up soggy.

I love OXO kitchen gadgets.  And honestly, I am totally impressed with OXO Cookware.

 

Here are a few more features of the new OXO Cookware:

• Heat-radiant aluminum core fused between two layers of stainless steel ensures even cooking from every side
• Rolled edges designed for drip free pouring
• Contoured handles designed to stay cool to the touch for a comfortable grip
• Durable, all-metal construction allows cookware to move directly from stovetop to oven and broiler. Glass lids are oven safe up to 430°F
• Works on all stovetops, including induction
• Dishwasher safe

Add this Easy Chow Mein Recipe to your menu.  Don’t forget the chopsticks and fortune cookies for a true homemade take out experience!

And just in case you are wondering, here is what my fortune cookie said:

Your present plans are going to succeed.

Well that’s good.  Because I got lots of plans for this coming year!

Join My Wonky Wonderful World and Never Miss a Recipe! Subscribe:

Email ::: Facebook ::: Twitter ::: Pinterest ::: G+ ::: Instagram ::: BlogLovin’ ::: Rss

Easy Chow Mein Noodles with Vegetables

Yield: 4

Print

Ingredients

Sauce

• 1/4 Cup Oil, canola, vegetable, peanut or grapeseed
• 1 Tablespoon Rice Vinegar
• 1/4 Cup Soy Sauce
• 1 Tablespoon White Sugar
• 1/2 Tablespoon Corn Starch
• 1 teaspoon Fresh Grated Ginger

Stir Fry

• 2 Tablespoons Oil, canola, vegetable, peanut or grapeseed
• 3 Garlic Cloves - finely chopped
• 2 Celery Stalks - thinly sliced diagonal
• 2 Large Carrots - thinly sliced diagonal
• 3 ounces Crimini Mushrooms - stems/gills removed then sliced
• 2 Cups Mung Bean Sprouts
• 1/2 Small Green Cabbage - shredded
• 3 ounces Snow Peas

Noodles

• 15 ounces Prepared Yakisoba Noodles* - prepared according to package instructions

Instructions

1. Mix all sauce ingredients and set aside.
2. Prepare noodles and all vegetables before beginning stir fry process.
3. Heat wok over medium/high heat for 2-3 minutes. Add 2 Tb oil.
4. Add garlic, celery and carrots. Stir fry for 2 minutes.
5. Add mushrooms, cabbage and snow peas. Stir fry 4-5 minutes. (stir constantly)
6. Add sauce, bean sprouts and prepared yakisoba noodles. Stir fry 2 minutes then remove from heat.

Notes

*Find yakisoba noodles with the refrigerated Asian products or in the produce area near the stir fry veggie packs. The yakisoba noodles will be pre-cooked and will require soaking or microwaving. The yakisoba noodles are what makes this dish taste like take out. Do not use spaghetti noodles. Just don't.

Winner. Winner. Pasta Dinner.

Shrimp Scampi Pasta

Lemon Garlic Pasta

Mushroom Ricotta Pasta

0