Vegetable Chow Mein Recipe - NYT Cooking - The New York Times

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• Yield 2 to 4 servings
• Time 15 minutes

Ingredients

For the Noodles:

• 8 ounces (uncooked) Hong Kong-style pan-fried noodles
• 2 tablespoon neutral oil, such as canola or vegetable oil
• ½ large white or yellow onion, halved tip to tip, then sliced stem to stem ¼-inch-thick
• ½ large red bell pepper, sliced into ¼-inch-thick strips
• ½ large green bell pepper, sliced into ¼-inch-thick strips
• 1 ½ cups bean sprouts
• ¾ cup trimmed and chopped Chinese chives (cut into 2-inch segments)

For the Chow Mein Sauce:

• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon abalone sauce or vegetarian oyster sauce
• 1 tablespoon granulated sugar
• 1 ½ teaspoons chicken bouillon powder or mushroom bouillon powder

Preparation

1. Prepare the noodles: Bring a large wok (or pot) of water to a boil.
2. Meanwhile, prepare the sauce: In a small bowl, whisk together the soy sauces, abalone sauce, sugar and boullion powder until everything is dissolved and evenly combined.
3. Cook noodles for 1 minute, then transfer to a colander. Rinse the cooked noodles with very cold water until bouncy and totally cool. Drain thoroughly and transfer to a large sheet tray. Drizzle with 1 tablespoon oil to prevent sticking and toss to coat. Spread noodles in a single layer and set aside. Wipe the wok dry.
4. Set the wok (or a large skillet) over high heat until lightly smoking. Add the remaining 1 tablespoon oil and swirl to coat. Add the onions and bell peppers, and stir-fry for 30 seconds. Let it cook undisturbed until slightly charred on one side, about 1 minute. Toss again. Add the bean sprouts and Chinese chives, and stir-fry until the Chinese chives are dark green, about 1 minute.
5. Add the cooked, drained noodles to the wok and toss to combine. Keep cooking and stirring until the noodles are toasty and totally dry, about 2 minutes. 
6. Add the chow mein sauce. Using chopsticks, vigorously and quickly mix the noodles thoroughly until the sauce is equally distributed and the noodles are all the same shade. Plate and serve.

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