Vegetables Chow Mein - An easy Friday night dinner loaded with fresh veggies. Here's to a stress-free dinner night. We all deserve it - right?
Happy Friday!!!! I'm so glad it's Friday and am totally looking forward to this upcoming weekend. It's been a crazy few weeks, so I'm looking forward to some quality time with the fam and of course some 'ME' time. I try my best to slip in some 'ME' time at least a couple of times per week. This is my time to relax, re-coupe, reflect and simply "do me". Whether I choose to kick back and catch up on my favorite cooking shows, read, or simply veg-out and do nothing, it's okay as this is my moment to re-energize in whatever way I see fit. Are you with me? How important is having "ME" time to you? When I'm leading up to my "Me Time", I like to cook fast and healthy meals like this Vegetable Chow Mein.
If you're looking for a fast and easy meal loaded with vegetables this tasty Vegetable Chow Mein is perfect. The best part is that it's made in under 30 minutes which makes it the perfect meal for any day of the week especially when time is of the essence. If you're a meat, chicken or seafood lover, this dish is also great when topped with your choice of protein. Although we like ordering Chinese take-out from time-to-time, it's just as easy to make Vegetable Chow Mein in the comfort of your own kitchen. Just a few simple ingredients such as veggies, multi grain pasta noodles, or Asian noodles tossed in a sweet savory sauce makes for a delicious bite.
How to Make Vegetable Chow Mein
Sauce: This is a simple sauce that works in almost any Asian inspired dish. It's super simple to make and only calls for a handful of ingredients such as soy sauce, agave, brown sugar, fresh garlic, fresh ginger, and a dash of rice vinegar (optional). This sweet and savory sauce is slightly thicken with a cornstarch slurry to create the perfect consistency. Cornstarch slurry has equal parts cornstarch and cold water.
Veggies: This is your opportunity to get creative by adding an assortment of fresh veggies that you have on hand. Bring in bell peppers, carrots, onions, broccoli, sugar snap peas, snow peas or any other veggies of your choice. I also recommend blanching your veggies such as your carrots, snap peas and broccoli in order to reduce its cooking time.
Refer to the recipe instructions below on how I bring it all together. Warning, this Vegetable Chow Mein comes together quick so make sure you have all your ingrdients ready to go.
Vegetable Chow Mein
- 2 cups carrots (cut julienne style)
- 2 cups sugar snap peas
- ½ cup mushrooms (sliced)
- 2 cups broccoli (broccoli spears cut short)
- ½ lb whole wheat thin spaghetti noodles
- 1 teaspoon olive oil
- 1-2 cloves garlic (minced)
- 1 teaspoon fresh ginger (minced)
- ¼ cup soy sauce
- 2 tablespoon agave
- 1 tablespoon brown sugar (or less)
- salt (just a pinch)
- 2-3 tablespoon water
- 1 tablespoon cornstarch
- 1 tablespoon water
- Prepare noodles according to packaging directions. When noodles are done. Set aside
- Wash and cut vegetables. Set aside.
- Place a quart of water to a pot and bring to a boil. Blanch your veggies except for the mushrooms by submerging them in the boiling water for 2-3 minutes ONLY. Immediately remove the veggies from the boiling water and place in an ice bath to stop the veggies from cooking. Remove the veggies from the ice bath and place in a dry bowl. Use paper towels to remove any excess water by blotting. Set aside
- Prepare Sauce: In a measuring cup, add soy sauce, agave, brown sugar, rice vinegar (optional), fresh ginger, a pinch of salt, and cornstarch slurry and mix. Set aside
- In a large saute pan, add olive oil over medium high heat. Add minced garlic until fragrant, and sauce and whisk until thickened. Add mushrooms and stir until slightly softened. Add noddles coating noodles in sauce. Add veggies making sure both noodles and veggies are coated in sauce
- Serve immediately