This delicious vegetable chow mein is loaded with stirfried vegetables, thick yakisoba noodles, and an easy Asian sauce that takes this dish to the next level. _________­⬇⬇⬇⬇ CLICK FOR RECIPE ⬇⬇⬇⬇ __________


INGREDIENTS
3 tbsp olive oil
3 cloves minced garlic 
3/4 cup celery, sliced
2 1/2 cups carrot, julienned (about 2 medium carrots)
2 1/2 cups onion, thinly sliced (about 1 medium onion)
2 lb Yakisoba noodles 
1 medium cabbage, chopped 
14 oz fresh broccoli florets 
1 red bell pepper, sliced 
2 tbsp rice vinegar 
3/4 cup low sodium soy sauce 
3 tbsp white sugar 


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INSTRUCTIONS
1. Heat 3 tbsp olive oil in a large wok over mediumhigh heat. Add 3 cloves of minced garlic and 2 1/2 cups chopped onions, and sauté them until they become translucent.
2. Toss in the julienned carrots & chopped celery and stir until softened. Then add in the chopped cabbage, bell pepper, and 14 oz broccoli Florets and stir for about 4 minutes. 
3. Pour in 2 tbsp rice vinegar and 3/4 cup low sodium soy sauce and sprinkle 3 tbsp sugar. You may want to add a little more soy sauce depending on how salty you prefer your food. 
4. Add in 2 lb Yakisoba noodles. The noodles might seem like they won't want to come apart but once they sit in the hot wok for a few minutes they will begin to separate. 
5. Stir the noodles for about another 35 minutes or until they've all separated. Remove from heat and serve warm. 


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⏱ Time Stamps ⏱
0:00 Intro
0:17 Chopping Your Veggies
1:01 Cooking Your Veggies
1:43 Adding Seasoning and Yakisoba Noodles
2:19 Conclusion


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#simplyhomecooked #chowmein #yakisoba