Veggie Chow Mein Noodles
Fresh veggies are loaded onto this Chinese recipe for a major vitamin and nutrient boost! Combine with brown rice and cooked eggs for a complete meal.
- 1 package refrigerated stir-fry Yakisoba noodles
- 2 tbsp. cooking oil
- ½ small yellow onion
- 1 cup celery
- 1 ½ -2 cups of cabbage
- 3 tbsp. low-sodium soy sauce
Note: You can substitute dried soba or ramen noodles if you can’t find the refrigerated kind.
1. Prepare the ingredients
- Chop the onion into small pieces.
- Cut the celery in half-length wise before chopping into thin, half u-shaped pieces.
- Chop the cabbage into either small square pieces or longer thinner pieces as desired.
2. Stir-fry the veggies
- In a large frying pan, heat the cooking oil over medium-high heat
- Once heated, add the chopped onion, celery and cabbage and cook until soft and tender.
3. Cook noodles
- Meanwhile, prepare noodles according to package directions and set aside.
4. Cook on medium-low heat
- Turn the veggie pan down to medium-low, and add the cooked noodles until the noodles break down into long pieces. Do not chop them with a spatula to break them apart. The heat along with a dash of water will help them break apart.
- Gently stir until warm and combined.
- Add soy sauce right before taking off the heat.
Tasks for Helping Hands:
- Chopping the celery into thin slices
- Stirring the sautéing veggies
- Stirring the noodles and veggies
- Measuring ingredients
Carrie Durward, PhD, RD, Sydney Mason, and Chelsey Mickelson