Vegetable Chowmein Stir-Fry

Ingredients

• 1 lb Chowmein noodles
• 1 cup Broccoli florets
• 1 cup Carrots
• 1 cup Cabbage
• 1 cup Mushrooms
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 2 tbsp Vegetable oil
• 2 cloves Garlic
• 1 tsp Ginger

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (around 212°F / 100°C). Add the 1 lb of chowmein noodles to the boiling water and cook for 3 to 5 minutes, or until the noodles are tender but still firm to the bite. Drain the noodles thoroughly in a colander and set aside.
2. 2Finely mince the 2 cloves of garlic and grate the 1 tsp of ginger. Slice the 1 cup of carrots into thin rounds or julienne strips, shred the 1 cup of cabbage into thin strips, and slice the 1 cup of mushrooms.
3. 3Place a large wok or a 12-inch skillet on the stove over medium-high heat (around 375°F / 190°C). Add the 2 tablespoons of vegetable oil to the wok or skillet and let it heat for 1 minute until shimmering. Add the minced 2 cloves of garlic and grated 1 tsp of ginger to the hot oil, stirring constantly for 30 seconds until they become fragrant, being careful not to let them brown or burn.
4. 4Add the 1 cup of broccoli florets, sliced 1 cup of carrots, shredded 1 cup of cabbage, and sliced 1 cup of mushrooms to the wok or skillet. Stir-fry the vegetables for 5 to 7 minutes, tossing frequently, until they are tender-crisp (still slightly firm when bitten).
5. 5Add the cooked 1 lb of chowmein noodles to the wok or skillet with the vegetables. Pour the 3 tablespoons of soy sauce and 1 tablespoon of rice vinegar evenly over the noodles and vegetables, then toss everything gently but thoroughly with tongs or spatulas to ensure all ingredients are coated with the sauce.
6. 6Continue to stir-fry for another 2 to 3 minutes, tossing occasionally, until all ingredients are well combined and heated through. Remove the wok or skillet from the heat, drizzle the 1 teaspoon of sesame oil over the chowmein mixture, and toss once more before serving.

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