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Chow mein PRINT
Ingredients
| 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 |
| 2 | tablespoons honey |
| Kosher salt and freshly ground black pepper | |
| 2 | green onions, thinly sliced |
| Can be found at specialty Asian markets |
Directions
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.
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