Recipe of the day: Vegetable chow mein

As more people return to their daily routines after the holiday season, prepping for lunch and dinner will need a shorter time frame and vegetable chow mein or vegetable stir-fry is something simple, packed with flavour.

To make this vegetable chow mein you can change some of the veggies to use those accessible in your pantry. This delicious meal can be ready within 25 minutes and there will be enough leftovers for lunch the next day.

Chow mein is a traditional Chinese dish with egg noodles, loaded with vegetables or meat that has become a popular takeaway meal.

Vegetable chow mein

Ingredients:

• 225g noodles e.g. linguine or rice noodles (see notes)
• 1 tbsp (sesame) oil
• 1/2 heaped tbsp fresh ginger grated
• 3-4 garlic cloves minced
• 200g fresh mushrooms chopped or 25g dried (rehydrated in water)
• 1 large carrot sliced
• 1 red bell pepper sliced
• 1 medium zucchini sliced
• 3/4 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Green onion to garnish
• Sesame seeds to garnish

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Sauce:

• 2/3 cup (160 ml) vegetable broth or water
• 3-4 tbsp tamari or soy sauce, (GF) or coconut aminos
• 2 tbsp rice vinegar
• 2 tbsp maple syrup or more to taste
• 1 tbsp cornstarch
• 1 pinch of red pepper flakes optional

Instructions

1. Cook noodles of choice in salted water until al dente (do not overcook them).
2. Meanwhile, heat oil in a skillet or wok and sauté ginger and garlic over medium heat for about 2 minutes, stirring frequently. Add mushrooms, carrot, red pepper, zucchini, and spices and sauté for about 5 minutes or until the veggies are softened, stirring frequently. You can add a splash of water or veggie broth to avoid burning.
3. To make the sauce, simply add all sauce ingredients (vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and red pepper flakes) to a medium bowl and stir with a whisk. Alternatively, add the sauce ingredients to a mason jar (with a lid) and shake it.
4. Pour the sauce into the pan and bring the mixture to a simmer. Let simmer for about 1 minute.
5. Add the drained noodles and toss to combine. Cook for a further 1-2 minutes, taste it and adjust seasonings by adding more salt/pepper/tamari/sweetener, etc. if needed. If you like it creamier, add a few spoons of peanut butter!
6. Garnish with green onions (scallions) and sesame seeds, serve, and enjoy! Store leftovers covered in the fridge for up to 3 days.

*This recipe was found on elavegan.com