Ginger Garlic Chow Mein Noodles with Mixed Vegetables
Chow mein noodles tossed in a skillet with fresh ginger, garlic, soy sauce, thin vegetables, and chopped green onions.
Ingredients
Noodles and Vegetables
- 8 oz dry chow mein noodles prepare according to package
- ½ cup thin bell pepper strips
- ¼ cup matchstick carrots
- ¼ cup bean sprouts cook thoroughly
Aromatics and Sauce
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 2 tablespoons soy sauce
- to taste salt and pepper
- 3 tablespoons chopped green onions
Instructions
- Prepare 8 ounces dry chow mein noodles according to their package until just tender, then drain. Measure soy sauce and chop vegetables and aromatics before heating the pan.
- Warm oil in a broad skillet or wok over medium-high heat. Stir minced ginger and garlic for 30 seconds without burning.
- Add thin pepper and carrot strips for 2–3 minutes, then sprouts. Continue cooking until sprouts are thoroughly cooked and other vegetables are tender-crisp.
- Fold the drained noodle strands through with the soy sauce. Toss 1–2 minutes until evenly hot and coated, taste seasoning, and finish with chopped green onions. Divide into 4 side portions.
Notes
Noodle cooking follows the package. Use thin-cut vegetables and fully cook sprouts. Four servings are sides, not four large protein-based main dishes.