VEGETARIAN CHOW MEIN

Vegetarian Chow Mein image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 10

6 ounces dry chow-mein noodles, such as Wel-Pac
1/4 cup safflower oil, plus more if needed
1 tablespoon finely grated ginger (from a 2-inch piece)
1 bunch scallions (5 ounces), white parts cut into 1-inch pieces (1/2 cup), greens thinly sliced
8 ounces broccoli, cut into florets (2 cups), stems peeled and sliced
6 ounces carrots, peeled and sliced on the bias (1 cup)
1/4 cup black-bean sauce, such as Lee Kum Kee
1 tablespoon cornstarch, dissolved in 1 cup water
1 tablespoon rice-wine vinegar
1 can (15 ounces) baby corn, drained

Steps:

Add noodles to a large pot of boiling water; cook 3 minutes. Drain; rinse under cold water until cool. Drain well. Spread on paper towels; let stand 10 minutes. In a large cast-iron skillet, heat 2 tablespoons oil over medium-high. Add noodles in an even layer; cook until browned on bottom, 5 minutes. Flip; cook 4 minutes, adding 1 tablespoon oil if needed. Slide onto a paper towel-lined plate.
Add 2 tablespoons oil to skillet, then ginger and scallion whites; cook 30 seconds. Add broccoli and carrots; cook, stirring, until crisp-tender, about 3 minutes. Add 1/2 cup water; cover and cook 3 minutes. Uncover; add bean sauce and cornstarch mixture. Simmer until sauce thickens, 1 to 2 minutes. Stir in vinegar and corn; heat through. Serve over noodles, topped with scallion greens.