Fresh chow mein at home is delicious and easy. Well, technically this is Lo Mein, but most people will consider it Chow Mein. I make this all the time for my family, and sometimes (like today), it’s what we are eating for lunch. This recipe is made without meat, so it can go easily with any other stir fry dishes.
In a large colander, run hot water through the steamed chow mein for about 30 seconds, separating the noodles and removing the excess flour. Set aside.
* If you don't have Chinese steamed chow mein, use Angel Hair pasta and cook the pasta for 2 minutes, then rinse with cold water.
In large wok or pan, heat oil on medium-high and add green onions, cabbage and carrots. Stir-fry for about 2-4 minutes, or until the cabbage is wilted.
Increase the temperature to high and add the chow mein noodles and 1/2 cup of chicken broth. Cook stirring and tossing constantly for about 45 seconds and then add the remaining chicken broth. Cook for another 1-2 minutes or so or until all the liquid is dissolved.
Add the remaining ingredients, soy sauce, sesame oil and lo mein sauce. Continue to cook for another 2-4 minutes. Remove from heat and serve.
Variation: You can also choose at this point to crisp the bottom by spreading the noodles on the pan and cooking on high for about 1-2 minutes without moving or stirring the noodles. Flip over onto a plate and serve.
If you are looking for this recipe using Angel Hair Pasta, look no further. This recipe has been recreated for those who want an Angel Hair Vegetable Chow Mein Recipe.
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