Chow Mein Noodles

Chow mein is one of the favorites in our home. Chow mein, a Chinese food, is most popular in many parts of the world. It is one of the featured noodles in most of the restaurant's menu. This recipe is vegan. The traditional recipe uses oyster sauce. I have used vegan oyster sauce which is available in stores. This can be made very quickly in about 30 minutes. Use the veggies in hand. Through in a packet of coleslaw and/or mushroom, and you have a great dinner on a weeknight. 

When the noodles are cooking, prep the veggies. When stir-frying the veggies, simultaneously start crisping the noodles in another pan and the sauce can be made ready in a minute or two. Combine everything together and stir fry. And enjoy a wonderful meal.

There are steamed and crunchy chow mein noodles. The Hongkong chow mein has crunchy noodles. I like this version which has a bite to it. A bite of sauce covered noodles is all you need after a long day. The smothered sauce gets absorbed quickly, so serve immediately or increase the sauce or liquid content. This is different from Lo Mein Noodles, which is a tossed noodle. Whereas chow mein in stir-fried. Check here for Vegan Lo Mein Noodles.

This is my post for C in the A-Z Noodles From Around the World, for the Blogging Marathon 120 hosted by Srivalli. C for Chow Mein.

I am also linking this to Funtastic Friday #324, Over The Moon, and Fiesta Friday #372

Ingredients

Serves 4

Sauce

Soy sauce - 2 tbsp

Vegan oyster sauce - 2 tbsp

Water - 3/4 cup

Brown sugar - 1/2 tbsp

Corn flour - 1/2 tsp

Siracha paste - 1 tbsp (or more)

Oil - 1 tsp

For cooking noodles

Noodles - 225 g or 1 and 1/2 blocks hakka noodles

Water

Salt - 3/4 tsp

Sesame oil - 1.5 tbsp

For chow mein

Sesame oil - 3-4 tbsp

Cabbage - 2 cups, shredded fine

Carrots - 3/4 cup, match sticks

Bell pepper - 1 and 1/4 cup, thinly sliced

Broccoli florets - 1 cup

Snow peas - 1 cup

Onions - 1/2 cup, sliced

Garlic - 1 tbsp

White pepper - 1/4 tsp

Salt - 1/4 tsp

Green onions - 2 or3, thinly sliced

Method

Heat 2 tbsp oil in a pan, Add the sliced onions and garlic. Sauté till the onions are translucent. Add in the veggies except cabbage and sauté for 4-5 minutes. Add the cabbage, salt, and white pepper. Sauté for 1-2 minutes and set aside.

Mix the ingredients for sauce and set aside.

Cook the noodles according to the package directions. Drain, add a tbsp oil, mix to separate out the noodles so it won't be a sticky mass..

Heat a cast-iron pan or a wok with 2 tbsp oil. Add the noodles and try to crisp it a bit stirring now and then.

Add the veggies followed by sauce, and white parts of green onion. Mix and stir fry continuously for 2-3 minutes on high heat till everything is combined.

Garnish with green onions. Sprinkle with toasted sesame if preferred. Serve immediately.