Veggie Chow Mein

I love to make Chinese dishes. I have so many Chinese co-workers and when I see them heating up their lunches, I am always surprised to see how nutritious their food looks! Unlike the Indian Hakka fusion cooking, which requires lots of frying, they use lots of steamed veggies, tofu and other protein. The only problem is, heat! I can't take too much heat in the food but their food is not spicy for Indian palate. So of course, here I am, with my version of chow mein with steamed noodles, jazzed up with spicy sauces.

Veggie Chow Mein
Ingredients
1 lb steamed chow mein noodles
5-6 cups sliced veggies, like mushrooms, peppers, broccoli, carrots, cabbage, snow peas
1 big onion, sliced
Garlic, ginger and jalapeno, finely chopped, per taste
3 tbsp oil

For sauce
Mix 1/4 cup hoisin sauce, 1/4 cup light soy sauce, 2 tbsp Sriracha sauce(adjust per your taste), 2 tbsp Maggie chili garlic sauce(again, adjust per your taste). Mix everything in a bowl, set aside.

How to:

Boil water in a sauce pot.
Place fresh noodles in boiling water for a minute, set aside.
In a wok, heat oil, add onion and cook till translucent.
Add ginger, garlic and jalapeno, stir fry for a minute.
Add broccoli, carrot and cabbage and sauté on medium high heat till the veggies are crisp tender.
Now add the rest of the veggies and sauté for a couple of minutes only.

Separate the noodles and add to the stir fry veggies, add sauce.

Toss everything nicely and keep on sautéing for 2 more minutes.

Done!