4. Cover and cook on low for about 6 hours, until the vegetables are tender and the flavors have cozied up to one another.
5. Roughly 30 minutes before serving, stir in the shredded cabbage, julienned carrot, and water chestnuts. Switch the heat to high to get everything warmed through while you cook your noodles according to the package instructions.
6. Serve the hearty beef and vegetable sauce over a generous bed of chow mein noodles, letting every strand soak up that delicious sauce.
Variations & Tips
– For the families dealing with those picky palates, you can always customize the veggies based on your crew’s favorites, or sneak in some finely chopped greens for extra nutrition that goes under the radar.
– If you’re looking for a low-carb option, switch out the noodles for zucchini spirals, just adding them in during the last 20 minutes of cooking so they keep that nice ‘al dente’ bite.
– Don’t let any leftover veggies go to waste, throw them into the mix. The wonderful thing about Chow Mein is its forgiving nature—it’s a perfect dish for using up bits and bobs from your veggie drawer.
– For a bit of crunch, sprinkle some crispy fried noodles or sesame seeds atop your plate right before serving. It’s all about those textures.
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