#chowmein

A quick and flavorful stirfry that combines tender chicken, succulent shrimp, and a medley of fresh vegetables with savory egg noodles, all tossed in a delicious soy and oyster sauce.

Ingredients: 8 oz egg noodles. 1/2 lb chicken breast, thinly sliced. 1/2 lb shrimp, peeled and deveined. 1/2 cup broccoli florets. 1/2 cup sliced bell peppers. 1/2 cup sliced carrots. 1/2 cup sliced mushrooms. 3 cloves garlic, minced. 2 tbsp vegetable oil. 1/4 cup soy sauce. 1 tbsp oyster sauce. 1 tsp sugar. 1/2 tsp sesame oil. Salt and pepper to taste. Green onions for garnish.

Instructions: Cook the egg noodles according to package instructions. Drain and set aside. In a small bowl, mix soy sauce, oyster sauce, sugar, and sesame oil. Set the sauce aside. Heat vegetable oil in a large pan or wok over high heat. Add minced garlic and stir-fry for 30 seconds until fragrant. Add chicken slices and cook until they turn white and are no longer pink. Remove from the pan and set aside. In the same pan, add shrimp and cook until they turn pink and opaque. Remove from the pan and set aside. Add more oil to the pan if needed, then add broccoli, bell peppers, carrots, and mushrooms. Stir-fry for 3-4 minutes until the vegetables are slightly tender. Return the cooked chicken and shrimp to the pan with the vegetables. Add the cooked egg noodles and the prepared sauce to the pan. Toss everything together and stir-fry for an additional 2-3 minutes until heated through and well combined. Season with salt and pepper to taste. Garnish with chopped green onions. Serve hot and enjoy your delicious Combination Chow Mein Stirfry!

Prep Time: 15 minutes

Cook Time: 15 minutes

A vegan twist on the classic Chinese chow mein, loaded with colorful vegetables and flavorful sauce. Quick to prepare and perfect for a satisfying meal.

Ingredients: 200g chow mein noodles. 2 tablespoons sesame oil. 1 onion, sliced. 2 garlic cloves, minced. 1 red bell pepper, sliced. 1 carrot, julienned. 100g mushrooms, sliced. 2 cups shredded cabbage. 3 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup or agave syrup. 1 teaspoon grated ginger. 1 teaspoon cornstarch mixed with 2 tablespoons water. Salt and pepper to taste. Green onions, chopped for garnish. Sesame seeds for garnish.

Instructions: Follow the directions on the package to cook the chow mein noodles. Remove the water and set it aside. Put sesame oil in a large pan or wok and heat it over medium-high heat. Put in the garlic and onion, and cook until the smell is nice. Place cabbage, mushrooms, carrot, and bell pepper in the pan. Cook the vegetables until they are crisp and soft. Soy sauce, rice vinegar, maple syrup, and grated ginger should all be mixed together in a small bowl. Put it on top of the vegetables. Mix the cornstarch and water together to make the sauce thicker. When you add the cooked noodles to the pan, mix everything together and heat it all the way through. Add pepper and salt to taste. Before serving, sprinkle chopped green onions and sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Golden Garlic Leek Chow Mein Noodles are a vegan twist on a classic Chinese dish. Packed with flavor from garlic, leek, and a savory sauce, they make a satisfying and quick meal option.

Ingredients: 200g chow mein noodles. 2 tablespoons vegetable oil. 4 cloves garlic, minced. 1 leek, thinly sliced. 1 carrot, julienned. 1 bell pepper, thinly sliced. 1 cup sliced mushrooms. 2 tablespoons soy sauce. 1 tablespoon hoisin sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1/2 teaspoon turmeric powder. Salt and pepper to taste. Chopped green onions and sesame seeds for garnish.

Instructions: Follow the directions on the package to cook chow mein noodles. Remove the water and set it aside. Warm up the vegetable oil in a big pan or wok over medium-high heat. Add the leek slices and minced garlic. Saut for about two minutes, until the leek is fragrant and golden. Add the carrot strips, bell pepper slices, and mushroom slices, and mix them in. Keep cooking for three to four more minutes, until the vegetables are soft. Put soy sauce, hoisin sauce, rice vinegar, sesame oil, turmeric powder, salt, and pepper in a small bowl. Mix them together. Add the sauce to the cooked vegetables and mix them together. When you add the cooked chow mein noodles to the pan, mix everything together until it's all covered and hot. If necessary, change the seasoning. Add chopped green onions and sesame seeds on top while the food is still hot. Have fun with your tasty Golden Garlic Leek Chow Mein Noodles!

Prep Time: 15 minutes

Cook Time: 15 minutes

A vegan twist on the classic Chinese chow mein, loaded with colorful vegetables and flavorful sauce. Quick to prepare and perfect for a satisfying meal.

Ingredients: 200g chow mein noodles. 2 tablespoons sesame oil. 1 onion, sliced. 2 garlic cloves, minced. 1 red bell pepper, sliced. 1 carrot, julienned. 100g mushrooms, sliced. 2 cups shredded cabbage. 3 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup or agave syrup. 1 teaspoon grated ginger. 1 teaspoon cornstarch mixed with 2 tablespoons water. Salt and pepper to taste. Green onions, chopped for garnish. Sesame seeds for garnish.

Instructions: Follow the directions on the package to cook the chow mein noodles. Remove the water and set it aside. Put sesame oil in a large pan or wok and heat it over medium-high heat. Put in the garlic and onion, and cook until the smell is nice. Place cabbage, mushrooms, carrot, and bell pepper in the pan. Cook the vegetables until they are crisp and soft. Soy sauce, rice vinegar, maple syrup, and grated ginger should all be mixed together in a small bowl. Put it on top of the vegetables. Mix the cornstarch and water together to make the sauce thicker. When you add the cooked noodles to the pan, mix everything together and heat it all the way through. Add pepper and salt to taste. Before serving, sprinkle chopped green onions and sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

A vegan twist on the classic Chinese chow mein, loaded with colorful vegetables and flavorful sauce. Quick to prepare and perfect for a satisfying meal.

Ingredients: 200g chow mein noodles. 2 tablespoons sesame oil. 1 onion, sliced. 2 garlic cloves, minced. 1 red bell pepper, sliced. 1 carrot, julienned. 100g mushrooms, sliced. 2 cups shredded cabbage. 3 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup or agave syrup. 1 teaspoon grated ginger. 1 teaspoon cornstarch mixed with 2 tablespoons water. Salt and pepper to taste. Green onions, chopped for garnish. Sesame seeds for garnish.

Instructions: Follow the directions on the package to cook the chow mein noodles. Remove the water and set it aside. Put sesame oil in a large pan or wok and heat it over medium-high heat. Put in the garlic and onion, and cook until the smell is nice. Place cabbage, mushrooms, carrot, and bell pepper in the pan. Cook the vegetables until they are crisp and soft. Soy sauce, rice vinegar, maple syrup, and grated ginger should all be mixed together in a small bowl. Put it on top of the vegetables. Mix the cornstarch and water together to make the sauce thicker. When you add the cooked noodles to the pan, mix everything together and heat it all the way through. Add pepper and salt to taste. Before serving, sprinkle chopped green onions and sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 15 minutes