Vegetable Chow Mein

Ingredients

• Noodles

  Egg, cooked, unenriched, with added salt

  227g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Onions

  Raw

  ½ large or 75g

• Red bell pepper

  Sweet, raw

  ½ large (2-1/4 per pound, approx 3-3/4" lo or 82g

• Green bell pepper

  Sweet, green, raw

  ½ large (2-1/4 per lb, approx 3-3/4" long, or 82g

• Chives

  Freeze-dried

  ¾ cup or 2g

• Soy sauce

  Made from hydrolyzed vegetable protein

  2 tbsp or 36g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Oyster sauce

  Ready-to-serve

  1 tbsp or 18g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Chicken mushroom soup

  Canned, condensed

  ¹⁄₁₆ cup or 8g

Directions

1. Prepare the noodles: Bring a large wok (or pot) of water to a boil.
2. Meanwhile, prepare the sauce: In a small bowl, whisk together the soy sauces, abalone sauce, sugar and boullion powder until everything is dissolved and evenly combined.
3. Cook noodles for 1 minute, then transfer to a colander. Rinse the cooked noodles with very cold water until bouncy and totally cool. Drain thoroughly and transfer to a large sheet tray. Drizzle with 1 tablespoon oil to prevent sticking and toss to coat. Spread noodles in a single layer and set aside. Wipe the wok dry.
4. Set the wok (or a large skillet) over high heat until lightly smoking. Add the remaining 1 tablespoon oil and swirl to coat. Add the onions and bell peppers, and stir-fry for 30 seconds. Let it cook undisturbed until slightly charred on one side, about 1 minute. Toss again. Add the bean sprouts and Chinese chives, and stir-fry until the Chinese chives are dark green, about 1 minute.
5. Add the cooked, drained noodles to the wok and toss to combine. Keep cooking and stirring until the noodles are toasty and totally dry, about 2 minutes.
6. Add the chow mein sauce. Using chopsticks, vigorously and quickly mix the noodles thoroughly until the sauce is equally distributed and the noodles are all the same shade. Plate and serve.
7. Recipe by: Alexa Weibel (source: https://cooking.nytimes.com/recipes/1023036-vegetable-chow-mein?surface=cooking-carousel&fellback=false&req_id=439258418&algo=cooking_doc2vec_weight_1&variant=0_cooking_doc2vec_weight_1&imp_id=127493467&action=click&module=RecirculationRibbon&pgType=recipedetails&rank=2)

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