Easy and Quick ·
Ginger and Honey balsamic ·
Ginger Crush olive oil ·
Potatoes Pastas and Grains ·
Sesame oil ·
Vegetable Chow Mein
Vegetable Chow Mein
Submitted by Denise Walburg
Potatoes, Pastas and Grains
Ingredients
- 3 (5.6-oz.) packages of Chinese egg noodles or ramen
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup Fustini's Sesame oil
- 1 tablespoon Fustini's Ginger & Honey balsamic
- 1/4 teaspoon white or black pepper
- 1 tbsp. oyster sauce
- 1 tablespoon Fustini's Ginger Crush olive oil
- 1/2 small head of green cabbage, thinly sliced (about 4 c.)
- 4 large celery stalks, sliced on an angle (about 2 c.)
- 1/2 cup snap peas, cut in half
- 1/2 medium white onion, diced (about 1 c.)
- 3 cloves garlic, minced or grated
- 1 tablespoon minced or grated fresh ginger
Directions
- Fill a wok or large, high-sided skillet with water and bring it to a boil. Once boiling, add noodles and cook just until loosened, about 2 minutes. Drain and set aside.
In a small bowl, whisk soy sauce, sesame oil, balsamic, pepper, and oyster sauce. Heat pan over medium-high (make sure it’s completely dry) and add olive oil. Add cabbage, celery, and onions. Stir-fry, mixing frequently, until slightly softened and wilted, about 3 minutes. Add garlic and ginger and cook until just fragrant, about 1 minute.
- Add noodles and, using tongs, toss until completely combined. Give the sauce a quick whisk and add to wok. Toss until combined and noodles are completely coated in sauce, being careful not to break noodles into small pieces.
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