So after a few brief moments of a different type of research I was able to pull together this fabulous recipe. I tested it out last night and it worked wonderfully.
As for the extra veg in this recipe (the co-stars, if you will), I chose to stick with carrots and zucchini. However, if you have some other fabulous idea...go with that!
1 bunch Bok Choy (Approx. 2 cups), sliced into ribbons
1 zucchini, grated
2 carrots, grated
1/4 cup bean sprouts (can use canned if you don't have access to fresh)
1 package stir-fry mushrooms, sliced (a combination of portabella, shitake, oyster, etc).
1 package authentic chow mein noodles (check the ingredients list so you know what you're getting yourself into!)
2 teaspoons Chili paste
2 teaspoons Hoisin sauce
2 teaspoons Ponzu sauce
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
2 teaspoons rice wine vinegar
2 green onions, chopped (optional garnish)
Prep all ingredients while you boil a large pot of water for the noodles. Authentic chow mein noodles take only 2-3 minutes to boil. So make sure you're ready to go with the rest of the ingredients when you put the noodles in to cook.
In a large saute pan spritzed with a touch of cooking spray, add mushrooms and let cook for five minutes. Next, add the bean sprouts, grated zucchini, grated carrot and bok choy. Continue to cook until the bok choy has wilted.
When the water is boiling, add the noodles and cook acording to the package directions. Strain noodles and add directly to the sautee pan with all the veg. Top with the sauce and toss to coat.
After you plate, top with a sprinkling of green onion, if you like. Enjoy!