Feel free to interchange vegetables to suit your preference. I just used what I had on hand.
1 one pound package fresh Chow Mein Noodles (at my local Asian grocery, these cost 1.49)
2 crowns Brocolli (remove large stems)
2 medium Carrots
1 Cup Sugar Snap Peas
4 Scallions (green onions)
6 cloves fresh Garlic
Dash of Canola Oil (for sauteeing)
2/3 Cup Vegetable Stock
Salt and Pepper (to taste)
Fresh Cilantro (for garnish)
Tamari (optional, for serving)
Begin by bringing a large pot of water to boil. While water is boiling, wash and chop vegetables into desired sizes. I suggest removing tough ends and "strings" from sugar snap peas, chopping carrots into juliennes and leaving broccoli crowns fairly large. Finely chop scallions and garlic and set aside.
When water is boiling drop in fresh noodles and cook for 5 minutes. Strain noodles and rinse well in a collander with cold water to stop cooking process. Set aside. In a large saute pan or ideally a wok, heat a little oil on high heat and add garlic. When garlic just begins to turn golden, add broccoli, stir gently and cook for about a minute. Next add carrot and cook for another 3 minutes.
Lastly, add sugar snap peas, vegetable broth, salt and pepper and cover for another 2 minutes. Stir occasionally and then add scallions and noodles. Heat through, toss to coat and serve immediately. You want the vegetables to remain crisp so do not overcook. Garnish with cilantro and Tamari, if desired.