Vegetable Chow Mein Recipe

Ingredients

• 11.2 oz. yakisoba noodles (I use two 5.6 ounce packages* of yakisoba noodles, seasoning packets discarded)
• 1/4 cup low sodium soy sauce
• 1 teaspoon dark soy sauce (optional, for color)
• 2 cloves garlic (minced)
• 2 teaspoons brown sugar
• 1/2 cup water
• 1 teaspoon rice vinegar
• 1 tsp Sriracha
• 2 teaspoons sesame or vegetable oil
• 4 ounces brown mushrooms (sliced)
• 2 cups broccoli florets
• 2 large carrots (cut into matchsticks)
• 2 cups shredded green or purple cabbage
• 4 scallions (sliced)
• 1 tbsp sesame seeds (optional, for garnish)

Instructions

1. 1

   Follow the package instructions to warm and separate the yakisoba noodles.

2. 2

   In a medium bowl, whisk together the soy sauce, dark soy sauce (if using), garlic, brown sugar, water, rice vinegar, and Sriracha. Set aside.

3. 3

   Heat the sesame (or vegetable) oil in a wok or large skillet over medium-high heat. Add the mushrooms in a single layer and sauté for 90 seconds per side, until browned.

4. 4

   Remove from the skillet and set aside.

5. 5

   Add the broccoli and carrots to the pan along with 1/4 cup of water.

6. 6

   Cover the pan, turn the heat down to medium, and let the vegetables steam for 2 minutes. Add the cabbage and scallions and stir-fry for 1 minute.

7. 7

   Return the mushrooms to the pan along with the prepared noodles. Toss well.

8. 8

   Pour the whisked sauce into the pan and toss the noodles to coat. Let the sauce come to a boil before turning the heat off.

9. 9

   Serve hot, garnished with sesame seeds (if desired).