There’s something about noodles, whatever form they take, I love them and so does the rest of the family. I think it has to do with the Italian in me–pasta is a comfort food for me. It’s just such a versatile kid-friendly staple, so I figure why not tackle one of my favorite parts of Chinese take-out…Chow Mein Noodles.
I’ve tinkered with these over the years, sometimes I add more seseame oil or a bit of peanut butter, but this version is the one that tends to be most successful.
These noodles are super, kid-friendly and are a great way to sneak in veggies because the bean sprouts and carrots are the same size and shape as the noodles…and you don’t have to prep them. This is a meal that could easily be on the table in 15 minutes (including the 11 minutes for the noodles to cook). Also, you could add rotisserie chicken to this to make it a more hearty meal.
½ cup soy sauce (I used low sodium)
2 tsp. hoisin sauce (find it in the Asian food aisle)
4 cloves garlic, crushed
1 Tablespoon sesame oil
¼ cup rice wine vinegar
1 cup shredded carrots (I bought the ones preshredded)
1 8-ounce bag of bean sprouts
1 cup snap pea pods, cut into thirds
½ box of spaghetti noodles (I like the Barilla Plus, it’s multi-grain and tastes normal)
1. In a small saucepot on medium heat combine the soy sauce, hoisin, garlic, sesame oil, and rice wine vinegar. Heat this to a simmer (That’s when it starts to sizzle around the edges.), and then let it continue to cook for about 5 minutes, so that the garlic gets cooked into the sauce. If you’re cooking for a spicy group you might add a dash of cayene pepper at this point.
2. Then, reduce the heat to low to keep it warm.
3. Meanwhile, boil a pot of water and cook your spaghetti.
4. Pull out your serving bowl and put the pea pods, carrots and bean sprouts in the bottom.
5. When the pasta is cooked and drained throw it on top of the veggies and then douse it all with the sauce. Can’t get easier than that! Serve with some chopped peanuts or cilantro.
Serves 4 entree-sized portions