Spicy Vegetable Chow Mein

By cmschnettler

Ingredients

• 10 oz. pkg. uncooked Chinese egg noodles
• 2 Tbs. sesame oil
• 3 Tbs. soy sauce
• 2 Tbs. rice wine vinegar
• 2 tsp. lime juice
• 1 tsp. red pepper flakes
• 3 Tbs. peanut oil
• 2 cloves garlic, thinly sliced
• 1/2 c. chopped onion
• 2 Tbs. finely chopped fresh ginger
• 1 celery stalk, thinly sliced
• 1 large carrot, halved lengthwise & sliced
• 1 c. snow peas
• 1 c. fresh mushrooms, sliced
• 1/2 c. bean sprouts

Preparation

Step 1

Cook noodles according to pkg directions, rinse & drain & toss with 1 Tbs. sesame oil. Set aside. Whisk soy sauce, rice wine vinegar, lime juice, pepper flakes & remaining 1 Tbs. sesame oil in small bowl; set aside. Heat 1 Tbs. peanut oil in wok just until smoking. Add noodles, reduce heat & brown one side until firm & slightly golden, about 4 min. Turn over, heat 1 more Tbs. peanut oil & brown other side. Transfer to plate.
Heat remaining 1 Tbs. peanut oil in wok. Add garlic & onions & cook until softened. Add ginger, & rest of vegetables & cook on high heat, stirring constantly until almost cooked through. Add reserves sauce & cook until vegetables are tender crisp. Serve.