Dairy-Free Vegetable Chow Mein

Instructions

1. 1Place the about 450 g Chow Mein Noodles in a large pot and cover with boiling water. Cook for 3-5 minutes, or until they are tender but still have a slight bite. Drain the noodles well and set them aside.
2. 2Prepare your vegetables: cut the 1 Carrots into thin matchsticks, slice the 1 Bell Pepper into thin strips, and slice the 1 cup Mushrooms. Mince the 2 cloves Garlic and grate the 1.27 cm Ginger.
3. 3Place a wok or large skillet over high heat. Add the 2 tbsp Vegetable Oil and heat until it shimmers, about 190°C. Add the minced 2 cloves Garlic and grated 1.27 cm Ginger. Stir-fry for about 30 seconds until they smell fragrant, being careful not to burn them.
4. 4Add the 1 cup Broccoli Florets, the cut 1 Carrots, the sliced 1 Bell Pepper, and the sliced 1 cup Mushrooms to the wok. Stir-fry for 4-6 minutes, tossing frequently, until the vegetables are tender-crisp. They should still have a slight crunch.
5. 5Add the cooked about 450 g Chow Mein Noodles to the wok with the vegetables. Toss everything together to combine.
6. 6Pour the 4 tbsp Soy Sauce, 1 tbsp Sesame Oil, and 1 tbsp Rice Vinegar over the noodles and vegetables. Stir-fry for another 1-2 minutes, tossing continuously, until the noodles are evenly coated and heated through.
7. 7Serve the Dairy-Free Vegetable Chow Mein immediately.

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