As you’ve probably figured out by now, we are big noodle fans! This recipe for vegetable soy sauce chow mein is supreme comfort food for me. It has a simple flavor profile, the main flavor being soy sauce. Sirachi is served on the side.
I used quite a bit of dark soy sauce which gave these noodles their color. It isn’t necessary, but I do like the flavor the dark soy sauce lent to the dish (we have Pearl River Bridge Superior). I might try similar noodles again with just the regular soy sauce to see how they differ.
The reason I remove the vegetables before cooking the noodles is because the trick to stirfry is super high heat and you just can’t get very high heat on a home stove, therefore I do everything I can to make it hotter: less ingredients at a time=higher heat!
1 pound fresh chow mein noodles
1 tablespoon olive oil
3 celery stalks sliced
6 ounces snap peas
8 ounces mushrooms cut into halves
1 carrot shredded
2 cups cabbage shredded
1 more tablespoon olive oil
3-4 tablespoons soy sauce
1 tablespoon dark soy sauce (optional-this is why my noodles are really dark)
2 tablespoons vegetarian oyster sauce
2 teaspoons sesame oil
1 tablespoon sugar
3 green onions sliced
Sirachi sauce for serving
- Add fresh chow mein noodles to boiling water and cook for just a couple of minutes. The water will not start boiling again. Rinse well with cold water and let drain.
- Heat oil in a wok and heat for a few minutes to get really hot. Add the celery and stirfry for a couple of minutes, then add the sugar peas and stirfry for a minute or so, then add the mushrooms and stirfry until they start to get tender. Add the carrots and cabbage and stirfry until wilted. Sprinkle on a little salt, stir and remove vegetables from wok.
- Heat the remaining oil in the wok and again heat for a few minutes until it gets really hot. Add the well drained noodles and fry stirring constantly until they dry out a little. Add in the vegetables, soy sauces, oyster sauce, sesame oil and sugar and toss to coat all the noodles.
- Serve in big bowls, top with green onions and sirachi on the side.