Vegetable Chow Mein

• 1/2 lb Chinese egg noodles
• 5 tablespoons peanut oil
• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1/2 yellow onion, thinly sliced
• 1 red bell pepper, seeded and thinly sliced lengthwise
• 1/4 lb shiitake mushroom, stems discarded and caps thinly sliced
• 1 zucchini, trimmed and cut into matchsticks
• 1 tablespoon ginger, grated
• 2 garlic cloves, minced

1. Parboil the noodles and make the sauce.
2. Bring a large pot of water to a boil over high heat. Add the noodles and boil for 2 minutes. Drain the noodles in a colander and rinse well with cold running water. Place in a bowl, add 1 Tbs. of the corn oil and toss to coat evenly.
3. In a small bowl, combine 3 Tbs. water, the oyster sauce, soy sauce, vinegar, sesame oil and sugar and stir to dissolve the sugar.
4. Stir-fry the vegetables.
5. Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Add the onion and bell pepper and stir-fry just until tender, about 2 minutes. Add the mushrooms and zucchini and continue to stir-fry until golden brown, about 2 minutes. Using a slotted spoon, transfer the vegetables to a bowl.
6. Stir-fry the noodles.
7. Return the pan to high heat and add the remaining 2 Tbs. corn oil. Add the ginger and garlic and stir-fry until fragrant, about 5 seconds. Add the noodles and cook until heated through, about 5 minutes. Return the vegetables to the pan, add the sauce, and continue to stir and toss until all the ingredients are well combined and heated through, about 1 minute. Transfer to a platter and serve immediately. Serves 4.

chinese egg noodles, peanut oil, oyster sauce, soy sauce, rice vinegar, sesame oil, yellow onion, red bell pepper, shiitake mushroom, zucchini, ginger, garlic

Taken from www.food.com/recipe/vegetable-chow-mein-404910 (may not work)