Vegetable Chow Mein

If you enjoy chow mein from Chinese restraunts, you will love this recipe! I am a big fan of chow mein, and was really happy with how this recipe turned out. Tastes just as good as anything you'd get from a restaraunt, it makes a lot and the left overs are great heated back up. Don't be afraid to add different veggies if you prefer!

1 package chow mein style egg noodles
4 tbsp vegetable oil
1 onion, thinly sliced
2 carrots peeled and cut into matchstick pieces
1 & 1/3 cup sliced mushrooms
4 ounces snow peas in the pod
1/2 cucumber, peeled and cut into sticks
1 small zuccini cut into small pieces
2 cups shredded spinach
2 cups bean sprouts
2 tbsp dark soy sauce
1 tbsp cooking sherry
1 tsp salt
1 tsp sugar
1 tsp corn starch
1 tsp sesame oil

Cook the noodles according to the package instructions. Drain and rinse under cold water until cool. Set aside.

Heat three tablespoons of oil in a wok or large skillet. Add the onion and sticks of carrot, and stir fry for 1 minute. Add the mushrooms, peas, cucumber, and zuccini and stir fry for an additional minute. (If you prefer softer veggies, adjust time accordingly.)

Stir in the remaining vegetable oil, and add the drained noodles with the spinach and bean sprouts.

Blend together the remaining ingredients, and pour over the noodles and vegetables. (I had a lot of noodles, so I made another batch of the sauce. If your noodles taste a bit bland, make more sauce or just add more soy sauce!)

Stir fry until thoroughly heated through and serve.