This dish was inspired Ming Tsai’s recipe. I love the flavor of the chow mein, and the beautiful colors from the bell peppers. If you don’t have faux chicken, you can try this dish with extra firm tofu, or just omit the chicken all together. And of course you can add any vegetables you like to the chow mein.
The faux chicken I used was Lightlife Smart Strips Chick’n.
Chicken and Tri-Bell Pepper Chow Mein
1 pound dried chow mein or 2 pounds fresh chow mein (can be substitute with spaghetti)
1 tablespoon vegetable oil
4 cloves garlic, minced
2 tablespoons minced ginger
4 green onions (scallions), cut into 1-inch lengths
6 oz faux chicken strips (can be substitute with extra firm tofu strips, or omit)
3 bell peppers, red, green, and yellow, cut into 1-inch dice
1/2 cup low sodium soy sauce
1/4 cup agave nectar
Juice of 2 limes
1 tablespoon sesame oil
If you are using dry noodle, cook the noodle according to package direction. Drain the transfer the noodles to ice water. When cold, drain, transfer to a plate, coat lightly with oil, and set aside. If you are using fresh noodle, you probably don’t need to cook the noodle first. (Usually the package will have cooking instruction on the back. Read to see if you need to cook the noodle first.)
Heat oil in wok or saute pan with medium-high heat. When the oil is hot, add the garlic, ginger and scallions. Stir-fry until fragrant, about 1 minute.
Add faux chicken and stir-fry for about 2 minutes.
Add bell peppers to the wok, saute until soften, about 3 minutes.
In a small bowl, mix together soy sauce, agave nectar and lime juice. Pour into the wok. Saute to mix the sauce with vegetables and faux chicken, about 1 minute.
Add the noodles. Toss and coat the noodle with sauce. Cook until heat through, about 3 minutes.
Drizzle with sesame oil, and eat!