Last week was a really busy week and we ate out several times. It was easy for me to not have to cook, but my kids kept asking me for a dinner at home. I know, so strange! My kids do not like to go out to eat. So, in a desperate mad rush to come up with something to feed them I made Chow Mein. If I had planned I would have had chicken to put in the chow mein, but I did not and the kids got a vegetarian dinner. And…they loved it. There is just something about Chinese food and kids. They like the salty, umami flavors.
This is truly a pantry meal. The only thing I put in it that came from the fridge was the cabbage and some sad looking carrots. But, this is one of those dishes that you can put in anything you like or have on hand and it will be delicious. Add chicken, edamame, bean sprouts, bok choy, mushrooms, broccoli….. the list is long.
You can also use chow mein noodles, but I did not have any of those fancy noodle so I used spaghetti noodles. The boys did not know the difference and the dish was fabulous! It also saves well in the fridge as late night leftovers.
Chow Mein
Makes 4 Servings
2 Tablespoons canola oil or peanut oil
3 garlic cloves, minced
1/4 head Napa cabbage, sliced thinly
1/8 teaspoon cayenne pepper
3 Tablespoons soy sauce
4 Tablespoons oyster sauce
1 cup water
1 Tablespoon sesame seeds
1 lb. noodles (spaghetti or chow mein)-cooked al dente (1 minute less than package directions call for)
2 scallions, minced
In a large skillet or wok heat oil. Add cabbage, garlic and cayenne. Cook until cabbage is wilted.
Add soy sauce, oyster sauce, water to pan. Bring to a boil.
Add the pasta and sesame seeds and toss well. Garnish with scallions.
Notes:
*If you are adding additional vegetables then add them to the skillet at the same time as the cabbage.
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