Vegetable Chow Mein

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.

Cut the baby leeks in half lengthwise. Lay on a baking sheet and toss in 2 tbsp vegetable oil and a pinch of salt and pepper. Roast in the oven until browned in places and tender, about 15 minutes.

Place a large nonstick skillet over medium-high heat with 2 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 ½ 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.

In a small bowl, whisk together the mustard powder, miso paste, rice wine vinegar, and ¼ cup water.

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.

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!