Facebook0Twitter0Pinterest7 Ingredients 1/2 cup (125 mL) chicken broth 1/4 cup (50 mL) low sodium soy sauce 1 tsp (5 mL) sesame oil 2 tbsp (30 mL) rice wine vinegar 1 tsp (5 mL) freshly grated ginger root 1 clove garlic, minced 1 tbsp (15 mL) cornstarch 1 tbsp (15 mL) canola oil 1/2 lb (250 g) fresh mushrooms (white, crimini, shiitake) sliced 1 Peak of the Market carrot peeled, sliced diagonally 1/2 head napa cabbage, sliced thin 1/2 Peak of the Market onion, sliced 250 g (1/2 pkg) chow mein, noodles, cooked, drained 2 Peak of the Market green onion, diagonally sliced Directions In small bowl whisk together chicken broth, soy sauce, sesame oil, rice wine vinegar, ginger, garlic and cornstarch. Set aside. In frypan heat 1 tbsp (15 mL) oil over medium heat. Add mushrooms, carrots, cabbage and onions. Stir fry 3 minutes. Add soy sauce mixture to frypan. Cook and stir until sauce thickens and vegetables are cooked. Add cooked noodles. Toss well. Top with green onions. Pairs well with Barn Hammer Brewing Le Sneak Belgique Witbier Facebook0Twitter0Pinterest7 Found Under: Main CoursesSalads / SidesVegetarianMushrooms30 min or lessFry / Stir fry Leave a Review Cancel reply You must Register or Login to post a comment.