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easy vegetable chow mein

A veggie-filled chow mein with options for making it vegan and gluten-free!
Prep Time5 minutes
Cook Time15 minutes
Servings: 4 servings
Author: Taylor Ellingson

Ingredients

  • 2 tablespoons toasted sesame oil
  • ¼ cup tamari or soy sauce, if not gluten free
  • 3 tablespoons sweet cooking sake
  • 1 tablespoon rice vinegar
  • ¼-1/2 teaspoon red pepper flakes
  • 2 cloves garlic minced
  • ½ tablespoon freshly-grated ginger
  • 2 tablespoons lime juice
  • 1 teaspoon cornstarch
  • For the chow mein:
  • 8- ounces brown rice noodles
  • 2 tablespoons peanut oil
  • ½ yellow onion thinly sliced
  • 2 celery stalks thinly sliced
  • 2 large carrots peeled into ribbons
  • 1 cup frozen edamame
  • 1 ½ cup sliced shiitake mushrooms stems removed
  • ½ cup bean sprouts
  • Crunchy chow mein noodles for topping (optional, omit for gluten free option)

Instructions

  • Combine all sauce ingredients except the lime juice and cornstarch.
  • In a separate bowl, mix the cornstarch into the lime juice until no clumps remain.
  • Whisk the lime/cornstarch mixture into the sauce. Set aside.
  • Cook noodles according to package directions.
  • Drain and rinse thoroughly.
  • If your noodles are not done at the same time as your veggies, rinse with additional water and toss with your fingers (wash those hands!) every couple minutes so they don't stick together.
  • While the noodles cook, heat the peanut oil in a large skillet.
  • Add the onion and cook for a few minutes, until softened.
  • Add the remaining vegetables and cook over medium heat, stirring frequently, until starting to cook down (about 5 minutes).
  • Pour in the sauce and cook until just slightly thickened, about 3 minutes.
  • Add the noodles and stir until all ingredients are incorporated and coated with the sauce.
  • Serve warm with crunchy chow mein noodles, if desired.