These noodles prove that a recipe can be delicious and gout friendly at the same time. I am not claiming that this is a healthy dish but it is loaded with vegetables.
Above is a package of Chow Mein and Lo Mien fresh noodles. The ingredient list is the same but the shape is different. These are made with egg so they are not vegan. I do prefer to use fresh noodles but the dried ones work just fine.
Today I used Chow Mein noodles but to me they are interchangable. Sacrilege I know but that is how I roll.
This is my Ingredients prepped and ready to go.
Six ounces of noodles cooked per package instructions, rinsed in cold water and tossed with 1/2 teaspoon sesame oil.
Two Cloves of Garlic minced up. But not to fine or the garlic might burn. That is not very pleasant to smell of eat.
One head of baby bok choy. After a good cleaning (no sand please) the white bottom gets sliced up and the curly tops get torn into big pieces. For cooking we will treat the differently.
1/4 cup of sliced carrot, onion and bell pepper.
These are the veggies we used today but what to use is up to you and whatever you have. Planned to add some green onion but did not have any.
For the sauce. One Tablespoon Rice Wine, One Tablespoon of Soy Sauce, One teaspoon Dark Soy Sauce, 1/2 teaspoon raw sugar, 1/8 teaspoon white pepper.
Oyster Sauce is an optional item but to keep it vegetarian and gout friendly use vegetarian oyster sauce.
Now that everything is prepared cooking will go fairly fast. From the time I added the oil it was just over five minutes. So definitely have everything ready and close by.
On medium heat, heat your pan or wok. Did not have a wok with me so I used a pan. When the pan is hot and 1 and a half Tablespoons of peanut oil.
Add the garlic to the oil. As soon as you can smell the garlic and before it turns brown add the carrots and onion. Turn the heat up and keep the veggies moving.
When the onion starts turn translucent add the bell peppers and white part of the baby bok choy. If your using green onions add them now. Keep them moving.
When the veggies are almost done add the sauce, noodles and tops of the baby bok choy. Mix everything up, when the green tops are cooked the dish is done.
| Prep Time | 30 minutes |
| Cook Time | 5 minutes |
| Passive Time | 0 minutes |
| Servings |
people
|
- 6 ounces chow mein noodles
- 1/2 teaspoon sesame oil
- 2 cloves garlic roughly chopped
- 1 head baby bok choy
- 1/4 cup carrot
- 1/4 cup onion
- 1.4 cup bell pepper
- 1.5 Tablespoon peanut oil
- 1 Tablespoon Rice Wine
- 1 Tablespoon soy sauce
- 1 teaspoon Dark soy sauce
- 1/2 teaspoon raw sugar
- 1/8 teaspoon White pepper
Ingredients
Sauce
|
- Cook six ounces of noodles cooked per package instructions, rinse in cold water and toss with 1/2 teaspoon sesame oil.
- On medium heat, heat your pan or wok. Did not have a wok with me so I used a pan. When the pan is hot and 1 and a half Tablespoons of peanut oil.
- Add the garlic to the oil. As soon as you can smell the garlic and before it turns brown add the carrots and onion. Turn the heat up and keep the veggies moving.
- When the onion starts turn translucent add the bell peppers and white part of the baby bok choy. If your using green onions add them now. Keep them moving.
- When the veggies are almost done add the sauce, noodles and tops of the baby bok choy. Mix everything up, when the green tops are cooked the dish is done.
