Garden Vegetable Chow Mein
Fresh noodles stir-fry with cabbage, carrot, and bell pepper in a quick soy and oyster sauce for a fast weeknight noodle dish.
A hot wok and noodles that are barely cooked before they hit the pan are the two things that make chow mein work at home. The vegetables only need a few minutes over high heat to stay crisp, so cut them thin and have everything ready before you start. It comes together faster than takeout arrives.
Ingredients
Method
Tap a number to mark a step doneBring a pot of water to a boil and cook the chow mein noodles for 1 to 2 minutes, just until loosened, then drain and toss with a little oil to keep them from sticking.
Heat the vegetable oil in a large wok or skillet over high heat until it shimmers.
Add the garlic and ginger and stir for about 15 seconds until fragrant, taking care not to let them burn.
Add the cabbage, carrot, and bell pepper, and stir-fry for 3 to 4 minutes until the vegetables start to soften but still have some crunch.
Push the vegetables to one side, add the noodles, and pour the soy sauce and oyster sauce directly over them.
Toss everything together with tongs for 2 to 3 minutes so the noodles pick up color and the sauce coats evenly.
Add the bean sprouts and scallions, tossing for another minute until just wilted, then drizzle with sesame oil and serve hot.
Kitchen note
If your noodles clump after boiling, rinse them briefly under cold water and toss with a touch of oil so they separate easily in the wok.
