Veggie Overloaded Chowmein Recipe
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Vegetables are important part of healthy eating and provide a source of many nutrients,including potassium, fiber, folate (folic acid)and vitamins A, C. Options like broccoli, spinach, tomatoes and garlic provide additional benefits, making them a superfood.

Potassium may help to maintain healthy blood pressure. Dietary fiber from vegetables helps reduce blood cholesterol levels and may lower risk of heart disease.

Total Time (Minutes): 30
  • 2 tablespoons cooking oil, divided
  • 1 package chowmein noodle, cooked according to package instructions
  • ½ cup onion, sliced
  • ½ cup bell pepper
  • ½ cup broccoli floret
  • ½ cup carrot
  • 1 tablespoon garlic, minced
  • salt, to taste
  • pepper, to taste
  • ½ cup cabbage, chopped
  • ½ cup mushroom, thinly sliced
  • ½ cup pea
  • ⅓ cup corn
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • 2 ½ tablespoons soy sauce
  • 2 teaspoons sugar
  • ½ cup bean sprout

  1. Boil the noodles according to package instructions & keep it aside.
  2. In the pan, heat the tablespoon of cooking oil over medium-high heat and add the onion, bell pepper, broccoli, and carrot. Stir and cook for 2 minutes, then add the garlic and season with salt and pepper. Stir and continue to cook for 2 minutes.
  3. Add the cabbage,mushrooms,peas, and corn.
  4. In a small bowl, combine the water and cornstarch. Mix with a fork to dissolve the cornstarch, then add the soy sauce, sugar. Mix well.
  5. Pour the sauce over the vegetables. Mix well and cook for 3-5 minutes, or until the vegetables have softened.
  6. Add the noodles to the pan, mix well and add bean sprouts. Toss gently and cook for another 2-3 minutes, or until everything is well-combined.
  7. Serve hot!