Chow Mein Stew
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Stew, Main Course
Cuisine: Chinese, Vegetarian
Serves: 4-6
Ingredients
  • 8 ounces pea pods
  • 2 large carrots, peeled, trimmed, and cut into matchstick-size pieces
  • 8 ounces thin rice noodles
  • ½ cup Extra Virgin Olive Oil (EVOO), divided
  • 1 yellow onion, chopped
  • 1 (2-inch) piece fresh ginger, peeled and minced
  • 3 garlic cloves, minced
  • 8 ounces baby bella mushrooms
  • 1 (8-ounce) can sliced water chestnuts
  • 1 (9-ounce) bag of bean sprouts
  • 2 (15-ounce) cans cut baby corn
  • 2 tablespoons honey
  • 1 cup vegetable broth
  • ½ cup hoisin sauce
  • 2 tablespoons soy sauce (tamari for gluten-free option)
  • 2 tablespoons honey
  • Sea salt and freshly ground pepper to taste
  • 2 green onions, thinly sliced
  • 2 cups crunchy chow mein noodles (omit for gluten-free option)
Instructions
  1. Boil a large pot of salted water and add the pea pods and carrots. Cook for one minute, then use a slotted spoon to remove the veggies and place into a bowl of ice water.
  2. Add the rice noodles to the boiling water, and cook for 3 minutes. Drain and set aside. Make sure not to overcook, cause they become sticky and mushy, and that's just not appealing in any way.
  3. In a large nonstick skillet, heat the oil over high heat, and add the noodles, ginger, and garlic. Cook until the noodles are slightly browned. Add the remaining veggies along with half the broth and half the EVOO. After 3 minutes add the remainder of the broth and the EVOO, along with the hoisin sauce, soy sauce, and honey. Let everything boil up together until it reduces and thickens to your liking.
  4. Serve the mixture in a bowl topped with the chopped green onions and crunchy chow mein noodles (around ¼ to ½ cup per bowl). Have hot sauce at-the-ready so eaters can turn up the heat as they please.
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2011/11/16/outside-the-box-eastern-exposure/