Description
Vegetarian Cambodian Chow Mein, or Mee Cha, is pure comfort on a plate. It's a quick stir-fry noodle dish that's savory, slightly sweet, and full of smoky wok flavor. Whether at a busy Phnom Penh street corner or at a family table during Cambodian New Year, Mee Cha Jay always brings people together.
Ingredients
14 oz package of chow mein noodles
2 tablespoons vegan stir fry oyster sauce
1 tablespoon soy sauce
1/2 tablespoon brown sugar
1/4 head of cabbage, shredded
1 12 oz package of bean sprouts
3 stalks of green onions, sliced
5 cloves of garlic, minced
2 tablespoons olive oil
Fresh cilantro, chopped (for garnishing)
Instructions
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Prepare the noodles: Cook noodles in boiling water according to package instructions. Set aside in colander.
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Mix the sauce: In a small bowl, stir together soy sauce, vegetarian oyster sauce, light soy sauce, and sugar. Set aside.
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Sauté aromatics: Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the garlic and stir quickly so it doesn't burn.
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Stir-fry vegetables: Add the cabbage, carrots, and baby bok choy. Stir-fry for about 2 minutes until slightly wilted.
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Add noodles and sauce: Toss in the noodles and pour the sauce over. Stir-fry everything together, using chopsticks or tongs to separate the noodles and coat them evenly.
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Combine: Add bean sprouts and green onions. Toss for another minute.
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Serve: Plate the noodles hot and garnish with fresh cilantro.
- Prep Time: 15
- Cook Time: 15