It’s vegetables galore and it’s better than takeout. Serve as a healthy side dish or add some leftover chicken, pork, or shrimp and it's all you need for dinner. Tongs make this healthy stir fry easy to serve. - Jenny Jones
- 1 6 oz. package of chow mein noodles
- 2 teaspoons vegetable oil
- 1/2 cup thick-sliced carrots
- 1/4 cup thick-sliced onion
- 1 cup thick-sliced colored peppers
- 1 cup broccoli florets
- 1 cup snow peas
- 2 cups coarsely chopped napa cabbage
- 1/4 cup chicken or vegetable stock
- 1 teaspoon cornstarch
- 1 clove of garlic, crushed
- 1 Tablespoon hoisin sauce
- 1 Tablespoon low sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground ginger
- Combine sauce ingredients in a small bowl and set aside.
- Once veggies are prepped, put on water to boil.
- In a large pan, heat oil over med-high heat and sauté carrots and onions for 1 minute.
- Add peppers, cook & stir for 1 minute. (put noodles in to boil now)
- Add broccoli, snow peas and about 3 Tbsp. pasta water. Cook & stir 1 minute.
- Add cabbage, a little more water. Cook 1 minute.
- Add drained noodles & sauce. Cook 1 more minute.
Notes: For more on this recipe in my blog click here.