The classic chow mein tends to have a lot of additives, so we've made it healthier and tastier by adding fresh vegetables and seasoning it with tamari and garlic sauce!
Nutrition Per Serving
1 tbsp vegetable oil
8 oz sweet potato
1 clove garlic
5 oz button mushrooms
1 red bell pepper
5 oz bok choy
11 oz fresh noodles
2 tbsp agave
3 tbsp tamari
2 oz water chestnuts
2 tbsp chile garlic sauce
1) Fill a small saucepan with water and place over high heat to boil. Peel the sweet potato with a peeler then continue peeling beyond the skin to make noodles. Peel and mince 1 clove garlic. Thinly slice the mushrooms. Deseed and thinly slice the red bell pepper. Trim the box chow and roughly chop.
2) Place a large nonstick skillet over high heat with 1 tbsp vegetable oil. Add sliced mushrooms and cook until browned in places, about 4 to 6 minutes. Add the sweet potato noodles, garlic, and red bell pepper. Cook until pepper is tender, about 2 to 3 minutes.
3) Add the noodles to the boiling water and immediately stir. Reduce to medium and cook until just al dente, about 2 to 3 minutes. Drain and rinse with cool water to halt the cooking.
4) Add the agave, tamari, and 1/4 cup water to the skillet, and reduce heat to medium. Cook until the sauce thickens slightly, about 1 minute. Add the bok choy and water chestnuts to the skillet and toss to combine. Cook until bok choy is bright green and just tender, about 2 to 3 minutes.
5) Add the cooked noodles to the skillet with the vegetables, sprinkle with salt, and gently toss them with tongs or a fork until well combined. Let noodles simmer, tossing occasionally to heat through, about 2 to 3 minutes.
6) Divide vegetable chow mein between large plates and top with the spicy chile garlic sauce.
Grab your chopsticks and dig in!
Megan the Vegan Mom