Vegetable mei fun

Ingredients

• 1 package Mei Fun noodles
• 3 tablespoons grape-seed oil
• 4 scallions, sliced thin, whites & greens separated
• 1 egg, whisked
• 3 cups broccoli, cut into small pieces
• 2 carrots, cut into matchsticks
• 1 zucchini, peeled & cut into matchsticks
• 1/2 bunch of spinach leaves, cut into ribbons
• 1/3 cup reduced sodium soy sauce
• 1 1/2 tablespoon chili garlic sauce
• 1 tablespoon honey
• 2 teaspoons sesame oil
• salt & pepper

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Preparation

• Bring a large pot of water to a boil. Place your mei fun noodles in a large bowl. Once the water is boiling pour it over the bowl of uncooked noodles. Let it sit for 10 minutes then drain. Set the noodles aside until needed.
• Heat 2 tablespoons of grape-seed oil in the wok. Once smoking lightly add the whites of the scallions and stir until lightly browned. Remove the scallions and quickly add the egg scrambling. Remove once cooked through.
• Add the remaining tablespoon of grape-seed oil, allow to heat up then add the broccoli and carrots, season with a little salt and pepper. Stir frequently until veggies are beginning to get tender (they will continue cooking) then add the spinach and scallion greens. Mix and cook until spinach is wilted.
• At this point you’ll want to add your noodles to the wok. Mix to combine the ingredients. Add the egg and browned scallion whites back to the wok. Mix to disperse the ingredients throughout.
• Stir together the soy sauce, chili sauce, honey and sesame oil. Add to the wok and stir to cover the noodles. Taste and adjust to your liking by adding more soy sauce, honey or chili sauce. Remove from heat & serve immediately.