This chow mein recipe is perfect for any occasion
Photo by Meda Kessler
Chinese New Year kicks off Jan. 22, but this chow mein recipe from Dixya Bhattarai is a satisfying noodle dish for any occasion. Bhattarai, a native of Nepal, lives in Alamo Heights with her husband, an architect. She’s a trained culinary dietitian and co-owner of dumpling pop-up Hao & Dixya and creator of the food blog Food, Pleasure, and Health. Bhattarai recently opened a cooking studio, event space and tea room called Indulge FW in Sundance Square. Check out the class schedule and other information at indulgefw.com. Like many of Bhattarai’s recipes, this one allows for flexibility in the ingredients. (We bought the noodles and dark soy sauce at an Asian market in Haltom City.) It’s also healthier than your typical takeout chow mein, a plus if you’re trying to watch what you eat in the new year. — Meda Kessler
This chow mein recipe allows for flexibility in the ingredients Perfect for any occasion.
Prepping and measuring all of the ingredients ahead of time is critical as the cooking process goes quickly once you get started. If you want to add tofu or a protein (shrimp, chicken, pork or beef), cook ahead of time and add just before serving. Serves 6
Vegetable Chow Mein
- 1⁄4 cup soy sauce (reduced sodium or regular)
- 2 teaspoons dark soy sauce
- 2 tablespoons oyster sauce or vegetarian oyster sauce
- 2 teaspoons sesame oil
- 2 tablespoons Chinese cooking wine (can substitute dry cooking sherry)
- 1 tablespoon cornstarch
- 11⁄4 cups water
- 2 teaspoons sugar, to taste
- 1⁄2 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 package (12 ounces) chow mein noodles (fresh/frozen or dry)
- Canola oil (or any high-heat cooking oil)
- 3 cloves garlic, peeled and minced
- 3 cups shredded cabbage and/or bok choy
- 1⁄2 cup carrot, shredded or julienned
- 1 cup sweet peppers, chopped
- 11⁄2 cups fresh bean sprouts, chopped broccoli and/or baby corn, optional
- Salt to taste
- Chopped green onions, for garnish
- Hot sauce or chili oil, for serving
To make sauce
In a medium-sized bowl, whisk together all ingredients and set aside. Taste and adjust the seasonings.
To make chow mein
Add noodles to a wok or deep frying pan; add enough water to cover and bring to boil. Check package directions for cooking time as fresh noodles cook more quickly. When done, drain and set aside.
In the same cooking pan, add 1 tablespoon oil; saute garlic over medium-high heat for 20 to 30 seconds and then add veggies. Do not overcrowd pan — cook in batches if necessary — until veggies are slightly soft and wilted. Remove from pan.
Add 1 tablespoon of oil to pan and stir fry cooked noodles until slightly crispy; cook in batches, adding oil as needed. Combine noodles with vegetable mixture; toss using tongs. Slowly add sauce and mix thoroughly. Cook for 3 to 5 minutes until everything is evenly coated and cooked through. Adjust seasoning as needed.
Garnish with chopped green onions and hot sauce/chili oil as desired. Serve warm.