Easy Vegetable Chow Mein Recipes

Steps:

• Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are tender.
• Stir in coleslaw mix and broth mixture. Cook and stir 1-1/2 minutes. Serve over noodles.

Steps:

• Prep all vegetables before you begin cooking.
• Heat a wok or saute pan over high heat and add the oil. When the oil begins to smoke, add the garlic and grated ginger, and stir-fry for a few seconds. Add the carrots, snow peas and bok choy stalks. Stir-fry for a minute.
• Add a splash of water to create steam to help cook the vegetables. Add the blanched broccoli florets, bok choy leaves and the julienned red bell pepper. Stir fry for another minute.
• Add in the noodles and toss to combine. Add the soy sauce, rice vinegar, chili oil and toasted sesame oil. Season with ground white pepper. Serve immediately.

Steps:

• Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles.

Steps:

• Combine soy sauce, cornstarch, sesame oil, and garlic for marinade in a glass or ceramic bowl. Add the chicken and marinate for at least 30 minutes.
• Heat 1 tablespoon vegetable oil in a saute pan over medium-high heat. Add the chicken. Stir-fry until lightly browned and cooked through, 3 to 5 minutes. Transfer cooked chicken to a plate for later.
• Meanwhile, bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
• Whisk chicken stock, oyster sauce, soy sauce, and cornstarch together in another bowl. Set aside.
• Heat 2 teaspoons vegetable oil in the same pan you cooked the chicken in over medium-high heat. Add garlic. Add bok choy and carrot; stir-fry until tender, about 5 minutes. Add the cooked noodles and chicken stock mixture; stir to combine and cook until the sauce has thickened. Add the chicken back to the pan; stir to combine until warm. Serve.