Prep 15 mins
Cook 20 mins
Easy, tasty weeknight recipe. Adaptable to different types of meat; add veges or delete to suit your taste, or what you have on hand. I developed this "cook-and-drain" technique to avoid chow mein that was swimming in liquid. It also makes added thickeners unnecessary. I show varying amounts of noodles and cabbage - I enjoy a chow mein with lots of veges, but others in my family like the noodles. This recipe works well either way.
- 8 -12 ounces whole wheat spaghetti
- 1 teaspoon peanut oil
- 1 tablespoon peanut oil
- 8 -12 ounces Chinese cabbage, shredded
- 2 tablespoons peanut oil
- 2 teaspoons sesame oil
- 1 tablespoon fresh ginger, grated
- 1 tablespoon chili-garlic sauce (or to taste)
- 1 lb chicken or 1 lb pork or 1 lb shrimp
- 1⁄2 onion, sliced thinly
- 4 ounces Chinese pea pods, slivered
- 1⁄2 red bell pepper, slivered
- 1 small zucchini, slivered
- 1 carrot, slivered
- 4 ounces mushrooms, sliced
- 3 tablespoons oyster sauce
- lime wedge, to garnish
- Cook spaghetti in boiling water as directed. Drain in colander, sprinkle with 1 t. peanut oil to keep from sticking, and let set.
- Slice chicken or pork into thin strips. Peel shrimp. A single meat, or a combo work fine in this recipe.
- Heat 1 T. peanut oil in wok. Stir-fry cabbage until hot-crisp. Dump on top of spaghetti in colander and let set. (any moisture coming off the cabbage will drain, keeping your chow mein from getting soggy).
- Heat 2 T. peanut oil in wok. Add sesame oil, ginger, chili sauce, meat or shrimp. Stir-fry until meat is almost done.
- Add remaining veges and continue stir-frying until veges are hot-crisp and meat is done.
- Add oyster sauce and stir to coat. Add cabbage and spaghetti and combine thoroughly.
Though I made it on the weekend - not on a weeknight - this was a great success! The chili garlic paste and oyster sauce give this terrific flavor. The cabbage makes the dish! My carrots and wheat spaghetti had gone bad so I used more of the other veggies and fresh rice stick noodles. Highly recommended!
Made this last night and everyone loved it, DD2 even had seconds, VERY unusual!!! I didn't have cabbage... :( sorry. That would obviously make a difference. And I had to use frozen peas, - but apart from these minor differences (and it does say the recipe is versatile! - it was exactly as directed! It certainly is an easy weeknight meal, do all your prep beforehand, and it goes very quickly. Even without the cabbage, I didn't need to add any thickeners, everything coated nicely in the sauce, and as I said, even DD2 loved it... and she is jolly fussy! I've posted a photo of the veggie mix Before I added the noodles, because the after picture didn't look so good, so this is more of a Work in Progress photo :) Thanks for this lovely and well-received recipe, Diane :)