I love getting Chinese take out every so often, but it’s usually so greasy and heavy that I feel gross afterward. Making Chinese-style dishes at home is actually not difficult and you can rest assured that you know it’s a little bit healthier for you.
This dish below is a vegan take on a classic noodle dish, and though quite flavorful it’s much lighter and doesn’t weigh you down.
Shanghai-style chow mein
Adapted from The Asian Vegan Kitchen by Hema Parekh
1 package Chinese style wheat noodles or whole wheat spaghetti
2 tablespoons sesame oil
2-3 cloves garlic, finely chopped
1/2 inch piece of fresh ginger, grated or finely chopped
1 tablespoon crushed red pepper flakes
1 onion, sliced
1 carrot, sliced
3-4 fresh shitake mushroom caps, sliced
2 cups shredded napa cabbage
1 cup mung bean sprouts
1 green bell pepper, julienned
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon honey
1/2 teaspoon black pepper
1/2 teaspoon salt
Optional: chopped scallions or chives
Bring a pot of water to a boil and cook the noodles per package instructions.
Heat the sesame oil in a saucepan and saute the onion and red pepper over high heat for about one minute. Reduce heat to medium-high and add the garlic and ginger.
Add in the remaining vegetables and stir fry on high-ish heat for another 2-3 minutes, until veggies are a bit wilted.
Add the soy sauce, vinegar, honey, salt and pepper.
Add the cooked noodles and toss thoroughly to combine and heat through.
Garnish with scallions or chives.