I only wish zucchini, carrots and cabbage were ready to pick but for now we're waiting. Feel free to substitute whatever veggies you desire.
Chicken Chow Mein with vegetables
*Snow peas, spinach and green onions harvest
• 1 package 6 oz chow mein
• 1 cup chicken, sliced in 1" pieces (I used chicken tenders) or fried tofu for vegetarians
• 1/2 cup reduced sodium chicken stock (vegetarians can substitute vegetable stock)
• 1 tbsp sesame or canola oil
• 1/2 tsp granulated onion powder
• 2 large eggs, beaten
• 1 cup snow peas
• 1 cup baby spinach
• 1 cup zucchini, sliced
• 3/4 cup carrots, julienned
• 1 cup cabbage, coarsely chopped
• 1 clove garlic, minced
• Green onions, sliced thinly for garnish
• 8 oz canned water chestnuts (I used 1/2 a can)
• Reduced sodium soy sauce to taste• Black pepper to taste
1. Heat a large pan or a wok over low heat, add canola oil. Meanwhile, follow directions on the chow mein package: Boil noodles, drain water and set aside. Beat the eggs lightly in a bowl. Add garlic to the pan, stir until fragrant then put the chicken in and cook over medium heat until well done. Add the beaten eggs and scramble in the pan for around 3 minutes.
2. Begin tossing snow peas, zucchini, carrots, cabbage, water chestnuts and noodles in the pan.
3. Pour chicken stock and add onion powder. Stir noodles and vegetables to combine well. Toss the spinach and green onions as you stir the last 3 minutes of cooking.
4. Season with soy sauce and black pepper to taste.
Stay tuned for noodles recipe part 2! :-)