Dairy-Free Vegetable Chow Mein

Ingredients

• 1 lb Chow mein noodles
• 1 cup Broccoli florets
• 1 cup Carrots
• 1 cup Bell pepper
• 1 cup Mushrooms
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 1/4 cup Coconut aminos
• 1/4 cup Vegetable broth
• 2 tbsp Sesame oil
• 1 tbsp Cornstarch
• 2 stalks Green onions

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the 1 lb chow mein noodles and cook for 3-5 minutes, or until they are tender when you taste one. Drain the noodles thoroughly in a colander and set them aside.
2. 2Heat the 2 tablespoons of sesame oil in a large wok or a large skillet over medium-high heat, which is about 375°F (190°C).
3. 3Add the 1/2 medium onion, diced into 1/2-inch pieces, the 2 cloves garlic, minced, and the 1 teaspoon ginger, minced, to the hot oil. Stir-fry for 1 minute until you can smell their fragrance.
4. 4Add the 1 cup broccoli florets, cut into bite-sized pieces, the 1 cup carrots, sliced into thin rounds or matchsticks, the 1 cup bell pepper, sliced into thin strips, and the 1 cup mushrooms, sliced, to the wok. Stir-fry for 5-7 minutes, until the vegetables are tender but still have a slight crispness.
5. 5In a small bowl, combine the 1/4 cup coconut aminos, 1/4 cup vegetable broth, and 1 tablespoon cornstarch. Whisk these ingredients together thoroughly until the cornstarch is fully dissolved and the mixture is smooth.
6. 6Pour the prepared sauce mixture over the vegetables in the wok. Continue to cook, stirring constantly, for 1-2 minutes, until the sauce visibly thickens and coats the back of a spoon.
7. 7Add the drained 1 lb chow mein noodles to the wok with the vegetables and thickened sauce. Use tongs to gently toss all ingredients together until the noodles are evenly coated with the sauce.
8. 8Thinly slice the 2 stalks of green onions. Sprinkle the sliced green onions over the chow mein and serve immediately.

Substitutions

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