Happy Tuesday! Today I have Katie from Veggie and the Beast sharing a quick and easy vegetarian chow mein dish that even her meat loving boyfriend (The Beast) would eat! Katie makes vegetarian eating look delicious with the yummiest of yums including Vegan Salted Caramel Rolls, Brown Butter Buffalo Cauliflower Sloppy Joes, and Zucchini and Arugula Salad Pizzas. AND she takes mouthwatering pictures. AND she’s a Minnesotan. She’s winning in so many ways.
Before we get to Katie, let’s take a look and see where Marc and I are today on our John Muir Trail adventure. Today we are on day 8….halfway point! We are taking off from Bear Creek (crossing my fingers this spot doesn’t live up to its name) and hiking 13 miles to the JMT Ranch. Our packs are the lightest they’ll be today, as we are picking up our resupply at the ranch at the end of the day. This is good because we are pretty much climbing in elevation the entire day. Other highlights of our day include Rosemarie Meadow and the crossing of Bear Creek which our guidebook claims can be “challenging” in the early season when water is still high.
Hi hello! I’m Katie, and I blog over at Veggie and the Beast. Although I’ve followed Greens & Chocolate for a while, I just had the pleasure of meeting Taylor in person last month, and I’m super excited to be guest posting while she is off adventuring with her hubby.
easy vegetable chow mein
- 2 tablespoons toasted sesame oil
- 1/4 cup tamari or soy sauce, if not gluten free
- 3 tablespoons sweet cooking sake
- 1 tablespoon rice vinegar
- 1/4-1/2 teaspoon red pepper flakes
- 2 cloves garlic minced
- 1/2 tablespoon freshly-grated ginger
- 2 tablespoons lime juice
- 1 teaspoon cornstarch
- For the chow mein:
- 8- ounces brown rice noodles
- 2 tablespoons peanut oil
- 1/2 yellow onion thinly sliced
- 2 celery stalks thinly sliced
- 2 large carrots peeled into ribbons
- 1 cup frozen edamame
- 1 1/2 cup sliced shiitake mushrooms stems removed
- 1/2 cup bean sprouts
- Crunchy chow mein noodles for topping (optional, omit for gluten free option)
- Combine all sauce ingredients except the lime juice and cornstarch.
- In a separate bowl, mix the cornstarch into the lime juice until no clumps remain.
- Whisk the lime/cornstarch mixture into the sauce. Set aside.
- Cook noodles according to package directions.
- Drain and rinse thoroughly.
- If your noodles are not done at the same time as your veggies, rinse with additional water and toss with your fingers (wash those hands!) every couple minutes so they don't stick together.
- While the noodles cook, heat the peanut oil in a large skillet.
- Add the onion and cook for a few minutes, until softened.
- Add the remaining vegetables and cook over medium heat, stirring frequently, until starting to cook down (about 5 minutes).
- Pour in the sauce and cook until just slightly thickened, about 3 minutes.
- Add the noodles and stir until all ingredients are incorporated and coated with the sauce.
- Serve warm with crunchy chow mein noodles, if desired.