How to Make Vegetable Chow Mein
Step #1: Follow the package instructions to warm and separate the yakisoba noodles. I love to cook at home, and we really don’t eat out all that often. One of my favorite ways to make new recipes is to recreate my favorites from the restaurants we frequent. You can never have too much chow mein, and this vegetable chow mein recipe really hits the Chinese food spot. I’m not making any claims about the authenticity of this recipe in any way, shape, or form. This is definitely not a classical Chinese dish, but it will absolutely become one of your go-to recipes! Step #2: In a medium bowl, whisk together the soy sauce, dark soy sauce (if using), garlic, brown sugar, water, rice vinegar, and Sriracha. Set aside. Step #3: Heat the sesame (or vegetable) oil in a wok or large skillet over medium-high heat. Add the mushrooms in a single layer and sauté for 90 seconds per side, until browned. Step #4: Remove from the skillet and set aside. Step #5: Add the broccoli and carrots to the pan along with ¼ cup of water. Step #6: Cover the pan, turn the heat down to medium, and let the vegetables steam for 2 minutes. Add the cabbage and scallions and stir-fry for 1 minute. Step #7: Return the mushrooms to the pan along with the prepared noodles. Toss well. Step #8: Pour the whisked sauce into the pan and toss the noodles to coat. Let the sauce come to a boil before turning the heat off.
