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Everyday Chow Mein
https://www.youtube.com/watch?v=KCR1ChoJivY
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Ingredients
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225g (1/2 lb) dry or 450g (1lb) parcooked chow mein noodles or thin spaghetti
salt
225g or 2.5c button mushrooms, halved and sliced
150g or 2c snow peas, cut into bite sized pieces
125g or 1 med carrot, julienned/shredded
150g/1 lrg red bell pepper, thinly sliced
4-6 scallions (root half only), chunky sliced
25g or 1.5-2 Tbsp ginger, grated
15g or 3-4 cloves garlic, grated
75-100g or 1 3/4c bean sprouts
20g or 1.5Tbsp high smoke point oil (avocado, peanut, canola, light olive, etc)
Stirfry sauce (recipe below)
Sesame seeds
STIR FRY SAUCE:
75g or 1/4c soy sauce
75g or 1/4c mirin
35g or 2.5Tbsp sesame oil
25g or 1.5Tbsp oyster sauce (or vegetarian hoisin)
Instructions
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Bring large pot of water to a boil. Add generous pinch salt and boil spaghetti until al dente. Cut veg. When pasta is done, drain and toss with high smoke point oil.
Preheat large nonstick skillet or wok over med-high heat then add long squeeze of high smoke point oil then mushrooms and pinch salt. Cook for about 3 min or until they’ve lost moisture and are taking on a golden color. Transfer mushrooms to a bowl.
Return pan to high heat and add another squeeze of oil, snow peas, bell pepper, and pinch of salt. Cook and stir for 60-90 seconds or until beginning to char, but still a bit crunchy. Add to bowl with mushrooms.
Return pan to high heat, add another long squeeze of oil followed by the spaghetti noodles. Stir fry for 2-3 min until well dehydrated on the outside. Once beginning to take on color, add ginger, garlic, scallions, and shredded carrot. Toss and stir fry until raw edge has cooked off of veg. Add back in mushrooms, peas, bell pepps, raw bean sprouts, and stir fry sauce. Stir and toss until sauce reduces to a glaze and everything is combined, about 1min.
Plate up and garnish with sesame seeds.
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