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Vegetable Chow Mein with Baby Leeks & Miso Mustard Sauce
2 or 4 Serving Dinner

Vegetable Chow Mein

with Baby Leeks & Miso Mustard Sauce

Tags: Nut-Free
Cook Time
2 Servings  |  25 min

Nutrition (per serving)

CALORIES
450
FAT
16g
CARBOHYDRATES
68g
PROTEIN
11g

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INGREDIENTS

Tools: Whisk, Large nonstick skillet, Baking sheet, Peeler
Cook Time
2 Servings  |  25 min

Nutrition (per serving)

CALORIES
450
FAT
16g
CARBOHYDRATES
68g
PROTEIN
11g

Get Recipes Delivered

INSTRUCTIONS

1
Prep the veggies

Preheat the oven to 400°F. Peel the carrot and cut it in half lengthwise. Using a peeler, peel thin slices off the carrot, like noodles. Mince the garlic. Trim the snow peas and cut, on the diagonal, into 1 inch pieces.

2
Crisp the leeks

Cut the baby leeks in half lengthwise. Lay on a baking sheet and toss in 1 tbsp vegetable oil and a pinch of salt and pepper. Roast in the oven until browned in places and tender, about 15 minutes.

3
Build some flavor

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add carrots and cabbage and cook until softened, about 2 minutes. Add garlic and snow peas and cook until fragrant, about 1 minute. Add sweet soy, tamari, and ¼ cup water and reduce heat to medium. Cook until the vegetables are crisp tender and the sauce is slightly thickened, about 4 to 5 minutes.

4
Make the sauce

In a small bowl, whisk together the mustard powder, miso paste, rice wine vinegar, and 2 tbsp water.

5
Add the noodles

Add the noodles to the skillet with the vegetables, breaking them apart with tongs or a fork, and toss them well in the sauce. Let noodles simmer, stirring occasionally, to warm through, about 4 to 6 minutes. When the leeks are finished, remove from the oven, and use a spoon to coat with the miso mustard sauce.

6
Chow time

Divide the vegetable chow mein between your plates and serve with the miso mustard leeks. Serve any additional miso mustard sauce on the side. Enjoy!

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