Vegetarian Chow Mein (素菜炒面)

Method7 steps · about 30 min

1. 1

   Step 1: For this fresh Hong Kong egg-noodle route, soak all 10 oz noodles in boiling water for about 1 minute to prepare them for stir-frying. Drain thoroughly and reserve. This route uses the fresh noodles only; do not add a second batch of dried noodles.

   Prepare fresh egg noodles in boiling water · 1 minUses 10 oz fresh Hong Kong chow mein egg noodles · Boiling water to soak the fresh egg noodles; enough to immerse them

2. 2

   Step 2: Mix all the vegetable stock (¼ cup), vegetarian oyster sauce (2 tbsp), Shaoxing wine (1 tbsp), light soy sauce (2 tsp), dark soy sauce (2 tsp) and white pepper (¼ tsp) in a small bowl. Reserve this complete six-ingredient sauce for step 6.

   Uses ¼ cup vegetable stock · 2 tbsp vegetarian oyster sauce · 1 tbsp Shaoxing wine · 2 tsp light soy sauce · 2 tsp dark soy sauce · ¼ tsp white pepper

3. 3

   Step 3: Heat all 2 tbsp peanut oil in a large skillet over medium-high heat until hot. Add all the minced ginger (1 tbsp) and stir a few times until fragrant, without burning it.

   Uses 2 tbsp peanut oil · 1 tbsp minced ginger

4. 4

   Step 4: Add all the carrot (3 oz) and sliced mushrooms to the fragrant ginger and oil from step 3. Cook and stir for 1 minute.

   Stir-fry carrot and mushrooms · 1 minUses All ginger and oil from step 3 · 3 oz carrot, peeled and julienned (about 1 cup once cut) · 5 oz white mushrooms, sliced

5. 5

   Step 5: Add all the chopped baby bok choy (4 oz) to the carrot and mushrooms from step 4 and stir-fry for 1 minute. Then add all the ready prepared sliced bamboo shoots and green onions (4) and stir-fry for another 1–2 minutes.

   Add bok choy, then bamboo and scallions · 3 minUses All pan contents from step 4 · 4 oz baby bok choy, chopped (about 5 small heads) · 4 oz ready prepared bamboo shoots, sliced (about 1 cup once cut) · 4 green onions, cut into 2-inch (about 5 cm) pieces

6. 6

   Step 6: Spread all the drained prepared egg noodles from step 1 over the vegetables from step 5. Pour in all the complete sauce from step 2 and toss to coat. Cover the pan and steam until the vegetables start to soften; check their texture rather than assuming a fixed steaming duration.

   Uses All drained fresh egg noodles from step 1 · All six-ingredient sauce from step 2 · All vegetables, ginger and actual cooking oil from step 5

7. 7

   Step 7: Add all the bean sprouts (1 cup) to the covered-pan noodle mixture from step 6. Uncover and toss for about 1 minute until the sprouts soften and the noodles and vegetables are hot. Transfer all the completed chow mein to a plate and serve hot as 2–4 main or side portions.

   Soften bean sprouts and finish chow mein · 1 minUses All noodles, sauce and vegetables from step 6 · 1 cup bean sprouts