Spicy Garlic Chow Mein

I have been so lame with posting recipes the past few days. I keep forgetting to take pictures, or do a dish that is relatively similar to others so I haven't been posting. Sunday I made this yummmoo chow mein (as I am calling it). It had some heat, garlic and some sweet. Was so good!

Sauce: 

1 tablespoon vegetarian oyster sauce (uses mushrooms rather than oysters)

1/2 teaspoon Sriracha (optional- add more for more spice)

5 cloves garlic, minced

1 teaspoon pepper

1/2 teaspoon salt

1 tablespoon gluten free soy sauce

1 tablespoon toasted sesame seeds

1 teaspoon garlic powder

1/4 teaspoon thyme 

1/4 teaspoon red pepper flakes

Chow Mein: 

2 tablespoons coconut oil

1 8 oz package of asian rice noodles

1 onion, chopped

1 cup broccoli, chopped

1 yellow pepper, chopped

1/2 cup green beans, chopped

1 cup swiss chard, cut in thin pieces

2 pieces of dried seaweed, for garnish

2 green onions, chopped for garnish

Directions:

• Mix all the ingredients of the sauce in a small bowl and set aside. 
• Cook the noodles according to the packaging- drain and rinse with cold water. 
• In a pan, add the coconut oil and all the vegetables. Season lightly with salt and pepper and cook about 3 minutes. 
• When the vegetables are starting to cook but are still firm, add the sauce and let it cook with the vegetables about 5-10 minutes. Until the veggies have soaked up some of the sauce, but they are still firm. 
• Then add the noodles and mix, making sure the noodles get covered in the sauce. 
• Plate it up and then sprinkle with green onions and seaweed pieces.