Vegetable Chow Mein

Ingredients

• Green beans

  Snap beans, raw

  227g

• Carrots

  Raw

  2 large or 144g

• Chinese noodles

  Chow mein

  229g

• Vegetable oil

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

  5 tbsp or 70g

• Ginger root

  Raw

  2 slices or 4g

• Garlic

  Raw

  3 clove or 9g

• Mushrooms

  Shiitake, raw

  6 mushroom or 114g

• Chestnuts

  Nuts, chinese, raw

  4 oz or 113g

• Chicken broth

  Soup, canned, ready-to-serve

  ¼ cup or 60g

• Hoisin sauce

  Ready-to-serve

  ½ cup or 128g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Honey

  2 tbsp or 42g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Young green, tops only

  2 stalk or 24g

Directions

1. Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside.
2. Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside.
3. In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste.
4. Transfer the chow mein to a large bowl and garnish with the green onions before serving.