Vegan Veggie-Packed Chow Mein

Instructions

1. In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil. Add the par-cooked noodles and cook for 1-2 minutes until crispy. Flip the noodles and cook for another 1-2 minutes. Transfer to a plate and set aside.
2. In the same wok, heat the remaining tablespoon of cooking oil over medium-high heat. Add the onion, bell pepper, broccoli, and carrot. Stir and cook for 2 minutes. Then, add the garlic and season with salt and pepper. Continue to cook for 2 more minutes, or until the onions are translucent.
3. Add the cabbage, shiitake mushrooms, snow peas, and corn to the wok.
4. In a small bowl, combine the water and cornstarch. Mix with a fork until the cornstarch is dissolved. Then, add the soy sauce, hoisin sauce, rice wine, sugar, and white pepper. Mix well.
5. Pour the sauce over the vegetables in the wok. Stir well and cook for 3-5 minutes, or until the vegetables have softened.
6. Add the crispy noodles to the wok and mix well. Also, add bean sprouts. Gently toss everything together and cook for another 2-3 minutes, making sure all ingredients are well-combined.
7. Garnish with sliced scallions and enjoy!