Betsy and Becca’s No Garlic Chicken Chow Mein II

By Betsy and Becca Vail 01/21/17

Sauce Ingredients:

• ¼ c olive oil
• ¼ c sake
• 1 Tbs sesame tahini
• 1 Tbs organic agave
• 1½ tsp low sodium soy sauce
• 1 tsp chili powder 
• 1 tsp onion powder
• ¾ tsp red pepper flakes
• ½ tsp rice vinegar
• ¼ tsp salt
• ½ tsp ground ginger
• pinch black pepper

Chow Mein Ingredients:

• 1 medium onion, diced
• 1 bell pepper, diced
• 1-2 Tbs fresh ginger, grated (to taste, I love ginger so I prefer more)
• 2 c shiitake mushrooms, sliced
• ½ c peas
• 2 c cooked chicken, diced
• 1 lb. mung bean sprouts
• 1 lb. chow mein noodles
• chives (for garnish)
• oil for frying (I used olive oil)

Directions:

1. In a medium size bowl, whisk together all the sauce ingredients then set aside. 
2. In a large wok, heat about 2 Tbs of oil on medium heat. 
3. Add the onion, bell pepper, mushrooms, and ginger and stir fry until the onions are translucent. Add the peas, chicken, and bean sprouts and stir fry until the sprouts begin to soften.
4. Fold in the noodles, mixing all ingredients together uniformly. I find that lifting and folding using tongs or 2 large spoons is helpful. 
5. Add the sauce and stir. 
6. Serve while hot and enjoy! 

Delicious Additions:

• corn
• baby corn
• grated or sliced carrot
• sliced cabbage
• bamboo shoots
• sliced water chestnuts
• sliced celery
• other vegetables on-hand 
• shrimp
• scallops

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