Dairy-Free Vegetable Chow Mein

Ingredients

• about 450 g Chow mein noodles
• 1 cup Broccoli florets
• 1 cup Carrots
• 1 cup Bell peppers
• 0.25 cup Soy sauce
• 1 tbsp Sesame oil
• 2 tbsp Vegetable oil
• 2 cloves Garlic
• 1 tsp Ginger

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large heavy-bottomed pot of water to a rolling boil. Add the about 450 g chow mein noodles and cook for 3-4 minutes, or until just tender but still firm to the bite. Drain the noodles immediately and rinse them briefly under cold water to stop the cooking process. Set the drained noodles aside.
2. 2Place a 30.48 cm skillet over medium-high heat. Add the 2 tbsp vegetable oil and heat until it shimmers, about 1 minute. Add the 2 cloves of minced garlic and 1 tsp of grated ginger to the hot oil. Stir constantly for 30 seconds until they are very fragrant, being careful not to let them burn.
3. 3Add the 1 cup broccoli florets, 1 cup sliced carrots, and 1 cup sliced bell peppers to the skillet. Stir-fry the vegetables for 3-5 minutes, tossing them frequently, until they are crisp-tender – they should still have a slight bite.
4. 4Add the cooked about 450 g chow mein noodles and 0.25 cup soy sauce to the skillet with the vegetables. Toss everything together gently for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the soy sauce and heated through.
5. 5Remove the skillet from the heat. Drizzle the 1 tbsp sesame oil over the chow mein noodles and vegetables. Toss one final time to distribute the sesame oil evenly before serving.

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