I’m really lucky to live near a ton of fantastic Chinese restaurants, but sometimes, I’m too lazy to drive a minute (maybe two minutes, max) to get to one that makes THE best chow mein, which is silly because it takes longer than one minute to make these noodles. This recipe takes less than 20 minutes to make, but sometimes, there is nothing more satisfying than enjoying a bowl of deliciousness that you made yourself.
This recipe is totally customizable – you can add tofu, mushrooms, cabbage or any number of ingredients to make this as light or filling as you’d like.
Adapted from The Pioneer Woman
- 1 carrot, julienned
- 1 bell pepper, sliced
- 12 ounces, thin noodles, cooked and drained (I used Japanese ramen noodles, but you can use anything, even spaghetti)
- 1/4 cup soy sauce
- 2 tbsp sugar
- 4 cloves garlic, minced
- 2 tbsp rice vinegar
- 3 tbsp sesame oil
- 1/2 tsp hot chili oil (if you don’t have this, you can use chili paste)
- 4 tbsp canola oil
- 4 whole green onions, thinly sliced
- 1 tbsp sesame seeds
Whisk together soy sauce, sugar, garlic, rice vinegar, sesame oil, chili oil and canola oil, and set aside.
In a large pan, saute carrots and bell pepper to soften. While vegetables cook, prepare noodles in separate pot as directed on package.
When noodles are cooked, drain and add to pan with carrots and bell pepper. Pour sauce over noodles and toss.
Sprinkle with green onions and sesame seeds. Serve warm.