Chow mein PRINT
|8||ounces Chinese long beans or green beans, cut into ½ to 1-inch pieces to yield about 2 cups|
|2||large carrots, peeled, trimmed and cut into matchstick-size pieces|
|8||ounces fresh or dried chow mein noodles|
|3||tablespoons vegetable oil|
|1||(2-inch) piece fresh ginger, peeled and minced|
|3||garlic cloves, minced|
|6||large shiitake mushrooms, thinly sliced|
|1||(8-ounce) can sliced water chestnuts, rinsed and drained|
|¼||cup low-sodium chicken broth|
|½||cup hoisin sauce*|
|2||tablespoons soy sauce|
|Kosher salt and freshly ground black pepper|
|2||green onions, thinly sliced|
|Can be found at specialty Asian markets|
Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside.
Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside.
In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste.
Transfer the chow mein to a large bowl and garnish with the green onions before serving.