Serves 6
195 cal · 30 min
Veggie Chow Mein
Recipe GLPR0f291399e2a4f4
A colorful stir-fried noodle dish loaded with fresh vegetables including carrots, broccoli, celery, and bell peppers, tossed with spaghetti noodles in a light, savory sauce.
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Ingredients
6 ounces spaghetti noodles
4 teaspoons vegetable oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 cup grated carrots
2 teaspoons low-sodium chicken bouillon
1 teaspoon hot pepper sauce
1 cup broccoli florets, cut into small pieces
1 cup chopped celery
1 cup finely chopped green or red bell pepper
4 teaspoons reduced-sodium soy sauce
Salt and black pepper to taste
Directions
Wash your hands thoroughly with soap and water before preparing food.
Bring a large pot of water to a boil and cook the spaghetti noodles according to package directions until tender. Drain well and set aside.
Heat the vegetable oil in a large frying pan or wok over medium-high heat.
Add the chopped onion and garlic to the hot oil and cook for about 1 minute, stirring frequently, until fragrant.
Stir in the grated carrots, chicken bouillon, and hot pepper sauce, mixing well to combine.
Add the broccoli florets, celery, and bell pepper to the pan and continue stirring for 2 to 3 minutes until the vegetables begin to soften slightly.
Reduce the heat to low and add the cooked noodles and soy sauce to the vegetable mixture.
Toss everything together gently over low heat for 3 to 5 minutes until the noodles are evenly coated and heated through.
Taste the dish and season with salt and black pepper as needed. Serve hot.
