Recipe: Vegetable Chow Mein

Some days you just want to stay in and do absolutely nothing.

I was able to do just that last weekend. But my definition of “doing nothing” means being able to do what I want to do without parties to go to, shopping I need to do, laundry that needs to be done, etc. It rained on Saturday and what’s better than a night of movies & chinese take-out, er, take-in?

Soundtrack music for zee post: People Under The Stairs – Acid Raindrops

Vegetable Chow Mein
From Williams-Sonoma The Weeknight Cook
Makes 4 servings

Print this recipe!

You’ll need:
- ½ lb chinese egg noodles
- 5tbsps canola or peanut oil
- 2 tbsps oyster sauce
- 2 tbsps soy sauce
- 2 tbsp rice vinegar
- 1 tbsp asian sesame oil
- ½ yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- ¼ lb shiitake mushroom, stems discarded & caps thinly sliced
- 1 zucchini, cut into matchsticks
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced

Directions:
Bring a large pot of water to a boil. Add the noodles and cook for 2 minutes. Drain & rinse well with cold running water. Place in a bowl, add 1 tbsp canola or peanut oil, and toss to coat evenly. In another (smaller) bowl, stir together 3 tbsps water and the oyster sauce, soy sauce, vinegar, and sesame oil. Set aside.

Heat a wok over high heat until very hot and add 2 tbsps of the canola or peanut oil. Add the onion & bell pepper and stir-fry just until tender, about 2 minutes. Add the mushrooms & zucchini and stir-fry until golden brown, about 2 minutes. Transfer vegetables to yet another bowl.

Return the pan to high heat and add the remaining 2 tbsps of canola or peanut oil. Stir in the ginger & garlic for about 5 seconds until fragrant. Add the noodles and stir-fry until heated through, about 5 minutes. Return the vegetables to the pan, add the sauce, and continue to stir & toss until all the ingredients are well combined and heated through, about 1 minute. Transfer to a platter & serve.

Okay, so…I might have put more noodles than I should have, but I can’t help myself! Haha. And another confession: I added chicken at the end. I know, I know I’m such a carnivore! :o)