So I have been literally sick for a week. And today was the 1st day in a week that I actually felt well enough to cook dinner. So I decided Chow Mein was something that really sounded good and not too complicated to wear me out.
I went through the refrigerator and freezer and pulled out food that would work well for my dish. There was some steak leftover from dinner a few nights ago that I diced up and placed in the chow mien marinade. Plus, there was a 1/2 a yellow onion that looked like it would be a good addition to my concoction!
I scoured the freezer and found stir fry veggies and some frozen peas, score!
Then it was either vermicelli rice noodles or pad thai rice stick noodles… AND the quick decision was to go with the thicker noodles this time around.
Beef Chow Mein with Rice Stick Noodles
8 oz gluten free Rice Noodles
3 garlic cloves, minced
2 tablespoons gluten free soy sauce
2 tablespoons gluten free oyster sauce
1 teaspoon sugar
1 teaspoon gluten free dark soy sauce
2 tablespoons water
1 teaspoon sesame oil
White Pepper to taste
3 cups frozen stir fry vegetables
1/4 large yellow onion, large slices
2 tablespoons olive oil
Cook noodles per directions, drain and set aside.
On medium heat take a wok and heat olive oil to sauté frozen veggies until tender. Add onion and sauté for a few more minutes.
In a small bowl, mix garlic, gluten free soy sauce, gluten free oyster sauce, sugar, gluten free dark soy sauce, water and sesame oil. Add diced meat and marinade for 5 minutes.
Add meat and marinade to wok and coat vegetables thoroughly. Add noodles and coat evenly trying not to break noodles.