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    You are in: Home / Chinese / Authentic Vegetable Chow Mein Recipe
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    Authentic Vegetable Chow Mein

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Wendys Kitchen's Note:

    The real thing - I modified from Epicurious which was a beef chow mein. I like to use a variety of vegetables including broccoli, onion, baby corn, asparagus and capsicum. We don't particularly enjoy bok choy but you can use it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.
    2. 2
      Stir together soy sauce, rice wine, oyster sauce, and cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.
    3. 3
      Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color.
    4. 4
      Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.
    5. 5
      Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.
    6. 6
      Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact.
    7. 7
      Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender).
    8. 8
      Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes.
    9. 9
      Return mixture just to a boil, then pour over noodle cake.

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    Nutritional Facts for Authentic Vegetable Chow Mein

    Serving Size: 1 (204 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 390.1
     
    Calories from Fat 148
    38%
    Total Fat 16.5 g
    25%
    Saturated Fat 3.0 g
    15%
    Cholesterol 47.8 mg
    15%
    Sodium 412.9 mg
    17%
    Total Carbohydrate 50.0 g
    16%
    Dietary Fiber 4.1 g
    16%
    Sugars 3.0 g
    12%
    Protein 11.4 g
    22%

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