VEGETABLE CHOW MEIN Don't have fresh egg noodles on hand for this chow mein recipe? Try substituting an Italian pasta. For an added touch, try garnishing the chow mein with a few sprigs of fresh coriander leaves before serving.
1.Blanch the noodles in boiling water for 3 - 5 minutes,
or cook according to the package directions.
2. Prepare the vegetables: Rinse all the vegetables and
drain thoroughly. (Rinse the bamboo shoots and canned
water chestnuts under warm running water for several
minutes to remove any tinny taste). Cut the red bell
pepper in half, remove the seeds, and cut into thin
strips. String the snow peas and cut the celery into thin
strips on the diagonal Mince the ginger.
3. Heat the wok and add 2 tablespoons oil. When the oil
is hot, add the minced ginger and stir-fry briefly until
4. Add the water chestnuts. Stir-fry briefly, and add the
other vegetables except for the mung bean sprouts.
Stir-fry briefly and add the noodles.
5. Stir in the dark soy sauce, sugar, and rice vinegar.
Stir in the bean sprouts.
6. Cook for a few more seconds and serve hot.
Each serving contains (based on 3 servings):
Calories 469*, 76 g Carbohydrates, 16 g Protein, 13 g Fat
(2 g Saturated Fat), 72 mg Cholesterol, 8 g Fibre, 907 mg
Potassium. An excellent source of potassium. A good
source of calcium, iron and dietary fiber.
*The calorie count goes down to 352 when based on 4