Stir-Fried Chow Mein Noodles with Chinese Broccoli & Chives

Stir-Fried Chow Mein Noodles

with Chinese Broccoli & Chives

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving

Hong Kong may be known for its stunning metropolitan skyline. But it’s also known for its food. In this recipe, you’ll be preparing chow-mein noodles Hong Kong-style—pan-fried to crispy perfection, then topped with a mix of fresh, sautéed vegetables. Garnished with crunchy peanuts, mushrooms and the savory bite of Chinese chives, this quick dish delivers big, authentic flavors.

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Stir-Fried Chow Mein Noodles with Chinese Broccoli & Chives
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Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Roughly chop the Chinese broccoli. Roughly chop the peanuts. Peel and mince the garlic and ginger. Slice the chives into ½-inch pieces. Cut off and discard the stems of the mushrooms; thinly slice the caps. To make the sauce, in a small bowl, combine the Chinese cooking sherry, cornstarch, ¼ cup of water and as much of the soy sauce as you’d like, tasting as you go. (You may have extra soy sauce.)

Cook the vegetables:
2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot. Add the mushrooms and cook 3 to 5 minutes, or until browned and softened.

Add the garlic and ginger; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

Add the Chinese broccoli; cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Transfer the cooked vegetables to a plate. Wipe out the pan.

Cook the noodles:
3 Cook the noodles:

Using your hands, gently separate the noodles. In the same pan used to cook the vegetables, heat a thin layer of oil on medium-high until hot. Add the noodles in a single, even layer. Cook, tossing occasionally to separate the noodles and coat them in oil, 5 to 7 minutes, or until browned and crispy.

Add the sauce:
4 Add the sauce:

Add the sauce and cook, stirring constantly, 30 seconds to 1 minute, or until well combined.

Add the peanuts & vegetables:
5 Add the peanuts & vegetables:

Add the cooked vegetables and half of both the Chinese chives and peanuts to the pan of noodles. Cook, tossing occasionally, 30 seconds to 1 minute, or until well combined. Remove from heat; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the noodles between 2 dishes. Garnish with the remaining Chinese chives and peanuts. Enjoy!

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Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Roughly chop the Chinese broccoli. Roughly chop the peanuts. Peel and mince the garlic and ginger. Slice the chives into ½-inch pieces. Cut off and discard the stems of the mushrooms; thinly slice the caps. To make the sauce, in a small bowl, combine the Chinese cooking sherry, cornstarch, ¼ cup of water and as much of the soy sauce as you’d like, tasting as you go. (You may have extra soy sauce.)

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot. Add the mushrooms and cook 3 to 5 minutes, or until browned and softened.

Add the garlic and ginger; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

Add the Chinese broccoli; cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Transfer the cooked vegetables to a plate. Wipe out the pan.

Cook the vegetables:
Cook the noodles:
3 Cook the noodles:

Using your hands, gently separate the noodles. In the same pan used to cook the vegetables, heat a thin layer of oil on medium-high until hot. Add the noodles in a single, even layer. Cook, tossing occasionally to separate the noodles and coat them in oil, 5 to 7 minutes, or until browned and crispy.

4 Add the sauce:

Add the sauce and cook, stirring constantly, 30 seconds to 1 minute, or until well combined.

Add the sauce:
Add the peanuts & vegetables:
5 Add the peanuts & vegetables:

Add the cooked vegetables and half of both the Chinese chives and peanuts to the pan of noodles. Cook, tossing occasionally, 30 seconds to 1 minute, or until well combined. Remove from heat; season with salt and pepper to taste.

6 Plate your dish:

Divide the noodles between 2 dishes. Garnish with the remaining Chinese chives and peanuts. Enjoy!

Plate your dish: