For a super quick, middle of the week fix, make this vegetable chow mein for dinner. Ready in under 20 minutes, this meal is more rapid than ordering take out. Frozen veggies are mixed with coleslaw and noodles. A simple sauce — made with broth, cornstarch, oyster and red pepper sauces — seasons the dish. Sound delish? Get the recipe now, just read more.

Vegetable Chow Mein
From Betty Crocker

1 cup vegetable or chicken broth
2 tablespoons cornstarch
2 tablespoons oyster sauce
1/4 teaspoon red pepper sauce
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 bag (1 pound) frozen snap peas, carrots, onions and mushrooms
2 1/2 cups coleslaw mix
4 cups chow mein noodles

1. Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
2. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
3. Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles.

Serves 4.

Nutrition Information: 1 Serving: Calories 365 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 3 g); Sodium 690 mg; Total Carbohydrate 42 g (Dietary Fiber 5 g); Protein 7 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 24 %; Calcium 6 %; Iron 20 % Exchanges: 2 Starch; 2 Vegetable; 2 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Print recipe with images | without images