A couple months ago I was browsing a new local Farmer’s Market and I was finding all sorts of things I wanted to try. Here in Atlanta they have a weird concept of ‘Farmers Markets.’ In the summer, they have outdoor fresh food markets, but year round they have these HUGE warehouses that house the widest variety of produce, meats, seafood’s, and ethnic foods you would never ever find anywhere else locally. It’s really cool actually. I was shocked the first time I went to one, and then I had to tell everyone about it. Not only are they stocked with everything and anything you could imagine (and things you can’t imagine), but they are SO CHEAP. I’m talking half the price for produce of your local chain grocery store. It’s insane and awesome all at once. They also usually have small food courts inside, which also have super delicious foods. Anyway, do you have anything like this near you? Out of all the places I have lived….New York, San Francisco, Detroit….I had never encountered this type of place until I moved to Atlanta.
So while I was there, I found some yummy fresh Chinese noodles (much like fresh pasta) and I had to get them. I knew I could whip up some easy
This is one of those dishes that come together so easily using the left over veggies in your fridge. I always have left over carrots, green onions, and other miscellaneous veggies and sometimes I don’t use them up, which is a shame because I hate wasting food. You can throw whatever you want into this dish, and I promise it will still be good. One thing I didn’t realize, was that you have to cook the Chinese noodles beforehand…oops. I put them in my wok with everything else and then realized they weren’t cooking. Luckily I was able to take them out and cook them how you are supposed to; 4 to 5 minutes in a boiling pot of water, strain, and rinse with cold water….then add to your wok. It still turned out great despite this little mistake!
- 1 TBS vegetable oil
- 1 cup carrots (shredded)
- 1/2 small cabbage, shredded
- 8 oz shitake mushrooms, stems removed and sliced
- 1/2 bunch green onions, chopped
- 1 lb fresh steamed thin chow mein/Chinese noodles, partially cooked, strained, and rinsed in cold water
- 1/2 cup vegetable or chicken broth
- 1/4 cup low sodium soy sauce
- 2 TBS sesame oil
- 1/4 cup Lo Mein sauce (look in the international aisle next to the soy sauce- see note below)
- 1. Heat oil on medium-high in large wok or pan. Add green onions, cabbage, mushrooms, and carrots and stir fry for about 2-4 minutes, or until the cabbage is translucent.
- 2. Increase the temperature to high and add the noodles and 1/2 cup of broth. Cook stirring and tossing constantly for about 45 seconds. Cook for another 1-2 minutes or so or until all the liquid is dissolved.
- 3. Add the remaining ingredients; soy sauce, sesame oil, and lo mein sauce, and continue to cook for another 2-4 minutes.
- 4. Remove from heat and serve.
- Fresh steamed chow mein/chinese noodles are only partially cooked and can be found in the refrigerated section at most Asian markets. Cook them a few minutes in boiling water (still firm though), strain and rinse with cold water.
- If you can't find fresh chow mein noodles, then use the dried noodles by cooking them first and remove about 1 minute before the package directions. Drain them and rinse with cold water.
- Lo Mein Sauce - if you can't find it, you can make it by mixing: 2 TBS reduced sodium soy sauce,
- 2 tsp sugar, 1 tsp sesame oil, 1/2 tsp ground ginger, and 1/2 tsp Sriracha. Use in recipe in place of the sauce.
Like Chinese inspired food as much as us? Check out some of my other ‘Chinese’ recipes (click photo for recipe)
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