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1 package Chow Mein noodles(cook to the directions on the back of your package)
1/2 medium onion thin sliced
1/2 medium bell pepper thin sliced
3 large garlic cloves
3 tbsp fresh ginger chopped
2 stalks scallions chopped
1 small can bamboo shoots
1 small can baby corn
1/3 cup thin sliced carrots
1/2 cup washed rinsed and steamed fresh snap peas
1/4 cup chopped cashews for topping
1tsp white sesame seeds
1 tsp black sesame seeds

1/4 cup soy sauce
1 tbsp cornstarch
2 tbsp honey
2 tsp sesame oil
2 tbsp coconut vinegar(rice wine vinegar is a great substitute)
Pepper to taste
If you want it more salty add salt. With this recipe i did not use salt in my dressing

Heat you skillet or wok using add oil once the oil is hot add the garlic ginger and onions and sauté 2 minutes medium high heat. Next add all the other veggies and sauté 3 minutes. Add the noodles and stir rapidly,  you should always have a consistent sizzle in your pan so if you do not have a sizzle your heat is too low crank it up! Pour the sauce on and stir for one minute . Cut the heat off add the sesame seeds and serve warm. Topping each bowl or plate with scallions and chopped cashews .