Vegetable Chow Mien

A lovely colorful Chinese dish of noodles and vegetables stir fried in seasonings. I first had a taste of this on the return leg of our week long holiday in  Florida last December  at the airport. We were all hungry and were looking for something vegetarian to wolf down. Chanced upon this chow mein in one of the Asian Food stalls in the Food Court.  That version had mainly oily noodles with minimal vegetables.

I have come up with a healthier spicier version. You can pretty much add in any type of vegetables - cauliflower florets, broccoli florets, julienned bell peppers, baby corns etc 

Ingredients (For 4)

300 gm uncooked stir fry chow mien noodles (See Picture Below)

2 tbsp. canola oil

1 medium chopped onion

4 garlic cloves, crushed

2 tsp mushroom seasoning (See Basics Category on the right)

2 tbsp sambal oelek (See Basics)

2tbsp light soy sauce

1 tbsp dark soy sauce

1 medium carot, cut into matchsticks

20 snap peas, sliced thin

2 cups bean sprouts, washed

1 block of tofu, cubed and grilled

Chopped bird's eyes chili for garnish and serving as an accompaniment

Chopped scallions for serving as an accompaniment


Method
Cook the Chow Mein noodles according to the package and keep aside.
Take a medium sized wok or a deep non stick cookware and then heat the oil.
Fry the chopped onions and then followed by the pounded garlic.
One golden brown, add in all the seasonings except the dark soy sauce.
After 2 mins, toss in the vegetables and the grilled tofu cubes.
Once all the vegetables are cooked, add in the cooked noodles and dark soy sauce. 
Toss with two ladles like you would toss a salad.
Serve piping hot with chopped bird's eye chillies and scallions.

Stir Fry Chow Mein

Mushroom Seasonings

Sambal Oelek