Serves 4-6
This #MeatlessMonday we’re having Chinese take out… home made!
We know that sounds like a bit of an oxymoron, but trust us this recipe is super simple and totally delicious!
Enjoy it over a cozy night in, or go the extra mile and get some chopsticks and take out boxes for a fun dinner party with friends.
NOODLES
8 oz package of chow mein noodles, spaghetti, or soba noodles
TOPPINGS
1 Tbsp canola oil
1 onion, thinly sliced
8 oz pack of mushrooms of choice, sliced
1 carrot, peeled and cut into matchsticks
1 cup shredded cabbage
½ cup sugar snap peas, julienned
4 scallions, trimmed and thinly sliced
3 cloves garlic, minced
1 tsp ginger, minced
1 cup bean sprouts
*Recipe + Photo: Chloe’s Kitchen
Noodles
Cook noodles according to package directions and set aside.
SAUCE
Mix hoisin sauce, vegetable broth, soy sauce, and chili-garlic sauce in a small bowl.
Set aside.
TOPPINGS
Heat canola oil over medium heat in a large skillet.
Sauté sliced onions, sliced mushrooms, cut carrots, shredded cabbage, and julienned snap peas until vegetables are soft and lightly browned.
Add sliced scallions, minced garlic, and minced ginger to the skillet and let cook a few more minutes until fragrant.
Mix in the noodles and cook a few minutes longer.
Add bean sprouts and sauce and let cook, stirring constantly, until noodles are cooked through and coated with sauce.
Notes + Serving Tips
Eat with chopsticks for a heightened authentic experience.
Wanna take it to the next lev? purchase these cute Chinese take-out containers for your next party!