white soba Japanese noodles (not buckwheat)
1 can water chestnuts
1 can baby corn
5-6 stalks of green onions/scallions
3 large handfuls of fresh bean sprouts
approx 3 tablespoon soy sauce
approx 1 tablespoon sesame oil
approx 1 cup sweet spicy chili sauce
optional: any other vegetables you enjoy! peppers, broccoli, etc! *note, if you are using
broccoli, it is best to blanche or steam first so they are not extremely crispy and
olive oil or peanut oil (anything you prefer)
This recipe is very quick and requires little preparation, making it easy to make multiple entrees at once. I serve this with a homemade hoisin sauced baby bok choy side dish (have submitted the recipe as well).
*Sidenote: sweet chili sauce is spicy but is diffused nicely with the noodles. This product is found in a bottle in the sauces section of a grocery store (maybe in the ethnic section of yours). I purchase this at my local whole foods and have no problem finding different brands of the same product. You shouldn't have a problem finding it. It definitely makes the dish though. A must-ingredient! enjoy!
1. Boil japanese noodles for approximately 9 minutes, or until al dente.
2. Five minutes into the noodles being boiled, chop up your green onions and start sautéing them in a wok (or large pan) in your oil of choice.
3. Peel carrots and add the shavings to your pan, along with the water chestnuts (water drained), baby corn (water drained), and any other vegetables you are using (Note: not the bean sprouts).
4. When the lo mein is al dente, transfer the noodles to the stir fry pan.
5. Add sweet chili sauce, soy sauce, and peanut oil. Mix well and simmer the dish for 5-10 minutes.
6. One minute before completion, add the bean sprouts. This ensures their crunchiness!