Veg Chowmein
Stir-fried noodles with vegetables and soy sauce, prepared with fresh vegetables and whole wheat noodles.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Whole Wheat Noodles (boiled) | 500 | Grams |
| Carrot (julienned) | 2 | Count |
| Bell Pepper (sliced) | 1 | Count |
| Cabbage (shredded) | 200 | Grams |
| Green Onion (chopped) | 4 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Soy Sauce (low sodium preferred) | 4 | Tbsp |
| Sesame Oil (for stir-frying) | 2 | Tbsp |
| Vegetable Oil (for stir-frying) | 2 | Tbsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
Instructions
- Boil the whole wheat noodles according to package instructions, drain, and set aside.
- Heat vegetable oil in a large wok over medium-high heat.
- Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
- Add julienned carrots, sliced bell pepper, and shredded cabbage. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Add the boiled noodles to the wok, followed by soy sauce, sesame oil, black pepper, and salt. Toss everything together to combine well.
- Add chopped green onions and stir-fry for another minute.
- Serve hot, garnished with additional green onions if desired.
Kitchen equipment
WokJulienne Peeler