Vegetable Chow Mein with Baby Leeks & Miso Mustard Sauce

Vegetable Chow Mein

with Baby Leeks & Miso Mustard Sauce

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dinner

Tender baby leeks roast until golden brown while a Chinese classic with a healthy twist simmers on the stovetop. These stir-fried noodles are tossed with crunchy green cabbage, bright snow peas, and sweet carrots creating a vibrant dish packed with nutrients. The miso mustard sauce slathered on the leeks is sweet and spicy, a take on hot mustard that would make any meal better. If you’re sensitive to spice, you may want to enjoy it on the side.

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SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
450
FAT
16g
CARBOHYDRATES
68g
PROTEIN
11g

MAIN INGREDIENTS

  1. 6 oz carrot
  2. 2 garlic cloves
  3. 6 oz snow peas
  4. 10 oz baby leeks
  5. 6 oz green cabbage
  6. ¼ cup sweet soy
  7. 2 tbsp tamari
  8. 2 tsp mustard powder
  9. 2 tbsp red miso paste
  10. 2 tbsp rice wine vinegar
  11. 14 oz chow mein noodles
  12. ¼ cup vegetable oil*
  13. Salt and pepper*
  14. *Not included

TOOLS

  • Peeler
  • Baking sheet
  • Large nonstick skillet
  • Whisk

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 2 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 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.
4
Make the sauce
In a small bowl, whisk together the mustard powder, miso paste, rice wine vinegar, and ¼ cup 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!