Vegetable Chow Mein - Stirfried Noodles

Name: How to cook Vegetable Chow Mein - Stirfried Noodles - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Izandro

Vegetable Chow Mein - Stirfried Noodles

Stirfry seems simple, but it can be really tricky. I have been making stirfries my entire life and just haven't been able to get it right... Until recently. Every single time I had cooked a homemade stirfry, I would end up with a soupy mess. Vegetable sweat=not pleasant. Even cooking the vegetables to perfection is an art. There is nothing worse than a chowmein with vegetables that have been completely obliterated! The keys to making this method work are stirfrying the vegetables separately, working quickly, always cooking on high and adding a flavorful sauce at the very end. Do not, I repeat, DO NOT cook everything together in an effort to simplify the recipe. Trust me. You won't regret using the extra dishes.

Ingredient

Food ration :

4 servings

Cooking time :

30 mins

8 oz

dried Asian noodles (chuka soba, ramen, etc.)

Asian-inspired Sweet & Spicy Garlic Sauce (link to recipe in step 2)

1 cup

celery (sliced)

1 large

carrot (thinly sliced)

1 cup

snow peas

2 cup

broccoli florets (fresh)

4 oz

mushrooms (of your choice, sliced)

8 oz

canned water chestnuts (drained, rinsed, sliced)

extra firm tofu (preferably baked, link to recipe in step 1)

scallions (sliced)

7 tbsp

sesame oil

Cooking instructions

* Step 1

Cube tofu into bite-sized pieces and set aside. It is best to use baked tofu. This helps preventing the tofu from breaking apart and provides a richer flavor.

* Step 2

Make certain to have your sauce prepared, warm and ready to go!

* Step 3

Prepare the noodles per package instructions and set aside.

* Step 4

Preheat 1 tablespoon sesame oil on high in a wok or large frying pan. Once hot, add the celery and sauté until lightly cooked (al dente). Transfer into a large mixing bowl.

* Step 5

In the same pan, heat another tablespoon of sesame oil on high. Once hot, add the carrots and sauté until lightly cooked (al dente). Transfer into the large mixing bowl.

* Step 6

In the same pan, heat another tablespoon of sesame oil on high. Once hot, add the snow peas and sauté until lightly cooked (al dente). Transfer into the large mixing bowl.

* Step 7

In the same pan, heat another tablespoon of sesame oil on high. Once hot, add the broccoli florets and sauté until lightly cooked (al dente). Transfer into the large mixing bowl.

* Step 8

In the same pan, heat another tablespoon of sesame oil on high. Once hot, add the sliced mushrooms and sauté until lightly cooked (al dente). Transfer into the large mixing bowl. Add 1/2 cup sauce to the vegetables and toss to coat well.

* Step 9

In the same pan, heat 2 tablespoons of sesame oil on high. Once hot, add the noodles, tofu and water chestnuts. Sauté on high until thoroughly heated and noodles begin to crisp on the edges. Transfer into the large mixing bowl.