Ingredients
1 c baby Bella mushrooms thinly sliced
1 c carrots julienned 
1 bell pepper thinly sliced
2 celery ribs diced
3 green onions
1 tbsp minced garlic
Broccolini -chopped
Sesame seeds
Red pepper flakes
White pepper
Dried Chinese Egg noodles—if you can’t find “Chinese” like me than just buy egg noodles fettuccini or spaghetti. Tastes just as great, just cut a little differently than the OG chow mein noodles.
⠀
Sauce
2 tbsp soy
1 tbsp hoisin
1 tsp sesame oil
3/4 c broth
1/2 tbsp arrow root starch (or corn starch)
⠀
Method:
Start by prepping the veggies. Slice and dice all the vegetables! You want to make sure they are all thinly sliced, julienne style/or matchstick whatever you want to call it.
⠀
Once you are finished prepping the add the soy sauce and starch to a small bowl. Whisk quickly to get all of the lumps out! Add in the remaining sauce ingredients and then set aside.
⠀
In a large skillet, heat up about 1 tbsp of oil on medium heat. Once hot add the veggies! While the veggies are sautéing, bring a pot of water to a boil and cook the noodles according to package. My egg noodles only cooked for about 3 minutes! Once they are cooked, add the noodles and sauce to the veggies. Reduce the heat, stir frequently, and cook for 5 or so more minutes to bring all the flavors together and to let the sauce thicken a bit. Don’t forget to add in white pepper, red pepper flakes & sesame! Optional: add cubed chicken or beef if desired!
⠀
White pepper is a completely different flavor than black. It gives off that Chinese spice in my opinion! Try it!🔥
⠀
Enjoy! 🐝