Food & Cooking Recipes Ingredients Pasta and Grains Vegetarian Chow Mein Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 25, 2018 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 40 mins Total Time: 50 mins Servings: 4 When you have a few smart, flavor-boosting ingredients on hand, your favorite Chinese takeout is faster and lighter to make and enjoy at home. Fresh ginger and scallions dial up the store-bought black bean sauce used to dress these crispy noodles and tender stir-fried vegetables. Ingredients 6 ounces dry chow-mein noodles, such as Wel-Pac ¼ 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 (½ 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) ¼ 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 Directions 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. Rate it Print