Dim Sum literally means “touch the heart.” It is traditionally served on weekends and usually involves lots of friends and family. Everyone and their grandma are welcome to join in this weekend feast! The whole meal consists of lots of small bites of food typically served in portions of three or four for each dish and the meal process itself can last for hours. During the Dim Sum meal, the idea is to socialize, eat, chat, rest, chat, and eat some more. Repeat these steps till you’ve had your fill. Dim Sum originates from Hong Kong where there are at least 600 varieties of Dim Sum to choose from. It’s pretty much like Asian Tapas on steroids! A lot of Dim Sum dishes are meat heavy and involves liberal amounts of MSG. This recipe traditionally calls for Oyster Sauce and MSG. Here is a version, sans the oyster sauce but is still tasty and won’t leave you with a spinning headache doomed for the couch (thanks to the MSG).

Dim Sum Soy Sauce Chow Mein Noodles [Vegan]

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Ingredients

  • One 6 oz. package Chow Mein noodles
  • 2 teaspoons grapeseed oil or any other high heat oil (such as sunflower or peanut oil)
  • 1 yellow onion, cut in half and then sliced
  • 3 green onions, thinly sliced (use the white and green part of the onion)
Sauce
  • 1 teaspoon sesame oil
  • 3 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
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Preparation

  1. Cook noodles per the direction on the package. Drain, rinse and set in a colander to dry.
  2. While the noodles are cooking, make the sauce by mixing al of the sauce ingredients into a small bowl and mixing to combine. Set aside.
  3. Place oil in a large nonstick skillet and saute yellow onions for 5 minutes, stirring occasionally so that the edges get browned.
  4. Add the green onions and cook for an additional 2 minutes.
  5. Add in the cooked and drained noodles and the sauce, gently stir and cook for 5 minutes, stirring occasionally.
  6. Garnish with toasted sesame seeds.

Notes

Allow the noodles to boil for about 5 minutes. This will allow them to get done all the way but still have enough texture to hold together while stir frying. When you stir fry the noodles / onions you can use two chopsticks, one in each hand to ensure that the noodles hold together while getting well mixed with the rest of the ingredients.

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