NEW YORK (WLNY) — For Tri-State residents, the extent of Asian cooking is ordering out — but on The Couch, we’re looking to change that.

Chef Farina Kingsley of Farina’s Asian Pantry is an international culinary instructor, chef and cookbook author looking to demystify Asian cooking in the home.

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She stopped by the show to show us how to make vegetable chow mein. Find the recipe below.

Vegetable Chow Mein
Makes 4 servings

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1/2 lb egg noodles, fresh, standard size
1/2 cup thinly sliced yellow onion
1 cup thinly sliced red bell pepper
1 zucchini, cut into thin strips
1 cup thinly sliced shiitake mushrooms, fresh
1 tablespoon grated fresh ginger
2 cloves garlic, minced
4 tablespoons canola oil

2 tablespoons oyster sauce
2 tablespoons dark soy sauce
1 tablespoon light soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
1 tablespoon toasted sesame oil

Bring a large pot of water to a boil and add 1 tablespoon of salt. Boil the noodles for 2 minutes, drain and rinse well with cold water. Place the noodles in a bowl and toss with 1 tablespoon of oil. In a small bowl, combine the sauce ingredients with 3 tablespoons of water and set aside.

Heat a large non-stick pan until very hot. Add 2 tablespoons of oil and saute the onion and red bell pepper until just tender, 2 minutes. Add the zucchini and mushrooms and continue to stir-fry until golden brown, 5 minutes. Transfer the vegetables to a bowl.

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Reheat the same pan until very hot. Add remaining 2 tablespoons of oil and saute the ginger and garlic for several seconds. Add the noodles and stir-fry until the noodles are heated through, 5 minutes. Return the vegetables to the pan with the noodles, add the sauce and continue to toss the noodles until they are well combined and heated through. Transfer to a warmed platter and serve immediately.