Welcome back!
Our little one has been raving about how much he likes chow mein, so tonight I took a shot at it. I didn’t have all the veggies called for in the recipe, so I used what I did have. Here’s how you can do it too:
Chow Mein Remix
* adapted from Williams-Sonoma: Food Made Fast Asian (Food Made Fast)
1/2 lb. noodles (chinese noodles, thai noodles, rice noodles or italian pasta are all fine)
Oil (peanut, canola or whatever you have)
4-6 C thinly sliced veggies (use what you have: onions, cabbage, carrots, mushrooms, bell peppers, zucchini, etc.)
1 T ginger, grated or paste
2 cloves garlic, minced
1/2 lb. meat or seafood (optional)
Sauce:
2 T oyster sauce
2 T soy sauce
2 T rice vinegar
1 T sesame oil
1 t sugar (optional, to taste)
Cook pasta according to directions. Toss in a large bowl with a little oil to keep separated, and set aside. Mix sauce ingredients, stirring to dissolve sugar.
Heat 2 tablespoons of oil, stir fry veggies over medium high heat. Spoon into a bowl. Heat 2 tablespoons oil, saute ginger & garlic for 5 seconds, add meat (if using) and saute 3-4 minutes (or until cooked). Add noodles and sauce to pan, and heat through. Return veggies to pan and heat through.
Transfer to bowls and eat!
Notes: Season the meat with salt and pepper to taste. I also sauteed some spinach with garlic, olive oil, salt, pepper and soy sauce (ponzu is good too) and placed on top of chow mein – as seen in the picture. Sprinkle with sesame seeds (optional).
