Vegetable Chow Mein

Vegetable Chow Mein

Tender baby leeks roast until golden brown while a Chinese classic with healthy twist simmers on the stovetop. These stir-fried noodles are tossed with crunchy green cabbage, bright snow peas, and sweet carrots that create a vibrant dish packed with nutrients. This miso mustard sauce slathered on the leeks with sweet and spicy, a take on hot mustard that would make any meal better.

Directions

1. Preheat the oven to 400*F. Peel the carrot and cut in the half lengthwise. Using a peeler, peel thin slices off the carrot to create noodles. Mince the garlic. Trim the snow peas and cut, on the diagonal, into 1 inch pieces.
2. Cut the baby leeks in half lengthwise. Lay on a baking sheet and toss in 1 tablespoon vegetable oil and a pinch of salt and pepper. Roast in the oven until browned in places and tender, about 10 minutes.
3. Place a large nonstick skillet over medium-high heat with 1 tbsp. vegetable oil. Once hot, add carrots and cabbage and cook until softened, about 2 minutes. Add garlic and snow peas and cook until fragrant, about 1 minute. Add sweet soy, tamari, and 1/4 cup water and reduce heat to medium. Cook until the vegetables are crisp and tender and the sauce is slightly thickened, about 2 to 3 minutes.
4. In a small bowl, whisk together the mustard powder, miso paste, rice vinegar, and 2 tbsp. water.
5. Add the noodles to the skillet with the vegetables, breaking them apart with tongs or a fork, and toss them will in the sauce. Let noodles simmer, stirring occasionally, to warm through, about 3-5 minutes When the leeks are cooked, remove from the oven, and use a spoon to coat with miso mustard sauce.
6. Divide the vegetable chow mein between your plates and serve with the miso mustard leeks. Serve an additional miso mustard sauce on the side. Enjoy!

View the recipe at Purple Carrot