Vegan Mixed Vegetable Chow Mein

It is officially summer folks.  No more cool days, no brisk afternoons with slight sprinkles, no morning walks.  Nope. Tis’ the season for Heat, tourism, dry thunder storms, mosquitoes, crowds, humidity…etc…blah.  Oh, yeah…and I sweat too much which super sucks. I know Spain really is beautiful this time of year, and people flock to have vacations here, but really it is beautiful all year.  I pass on Summer, and prefer to just move straight to Autumn and Winter, and bundle up with my scarves and boots.  

Vegan Mixed Vegetable Chow Mein

Vegan Mixed Vegetable Chow Mein

The other day we went to the beach with the kiddos ( yes, I do leave the house even though it is summer and hot!), and I had a real hankering for a chow mein, because after all, I have a huge obsession with Chinese food.  The fam are not big fans of it, so I know I need to make it for myself.  That totally works for me, because I can enjoy the whole pan of whatever I make.  More for me, and I will never say no to that.  So I rounded up some bean sprouts, a crap load of veggies, and chow  mein noodles, and BOOM.  A freaking amazing bowl of Vegan Mixed Vegetable Chow Mein.  Enjoy!

Vegan Mixed Vegetable Chow Mein

Vegan Mixed Vegetable Chow Mein

Vegan Mixed Vegetable Chow Mein

Vegan Mixed Vegetable Chow Mein
Serves 3
A great way to combine chow mein noodles, and veggies for a quick and easy weeknight dinner!
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 package ( around 16 oz. ) chow mein noodles
  2. 2 tbsp sesame oil
  3. 1/2 cup green cabbage
  4. 1/4 cup chopped celery
  5. 1/2 cup matchstick carrots
  6. 1/2 cup green onions ( cut into strips)
  7. 1/2 cup red bell pepper
  8. 1/2 cup green bell pepper
  9. 1/2 cup sliced button mushrooms
  10. 1 cup bean sprouts
  11. 2 garlic cloves minced
  12. 1/4 cup soy sauce
  13. 1 tbsp brown sugar
  14. 2 tbsp olive oil
  15. 1 tsp ginger powder
  16. 2 tsp sesame oil
  17. Sesame seeds ( for garnish)
Instructions
  1. Prep the noodles according to the packaging. Once drained, set aside to cool slightly.
  2. Heat a large skillet on medium heat, and add olive oil, and all of the veggies. Cook until fragrant about 10 minutes.
  3. In a small bowl on the side, add sesame oil, brown sugar, ginger and soy sauce. Whisk, and add to the veggie mixture. Cook for 5 minutes.
  4. Add the noodles, and toss.
  5. Serve immediately, as the noodles, will become mushy if left too long.
  6. Enjoy!
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