Golden Gate Vegetable Chow Mein Recipe

About this recipe

A delightful Asian-inspired vegetarian dinner featuring stir-fried vegetables and noodles in a savory sauce. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 1 stick Organic Celery Stick
• - Cooks & Co Sliced Mushrooms
• 500G Nikko Egg Noodles, 500G
• 250 Ml Kikkoman Less Salt Soy Sauce
• 50G Top-Op Hing Powder 50g
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 420G Kingsford Corn Starch, 420G
• - Ktc Vegetable Oil
• 640G Birds Eye Country Mixed Vegetables

Instructions

1. 1. Cut the mushrooms into thin slices and chop the celery into small pieces.
2. 2. Heat a pan over medium heat and add 2 tablespoons of vegetable oil. Add the celery and mushrooms, stirring occasionally, until softened, about 5 minutes.
3. 3. Stir in soy sauce, hing, and vegetable broth. Cover and simmer for 15 minutes.
4. 4. In a small bowl, blend cornstarch with 3 tablespoons of water until smooth. Gradually stir this mixture into the pan to thicken the sauce.
5. 5. Add the mixed Chinese vegetables and cook for another 5 minutes, stirring occasionally.
6. 6. Prepare the noodles according to package instructions, then drain and set aside.
7. 7. Serve the vegetable mixture over the cooked noodles, ensuring an even distribution of sauce and vegetables.