Easy vegetable chow mein
Item 1 of 1
An easy stir-fry, cooked and on the table in less than fifteen minutes. Add optional vegetables of your choice such as mange tout peas, peppers and baby corn.
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Ingredients
Metric
Imperial
- 100g of egg noodles, medium
- 1 dash of sesame oil
- 1 dash of dark soy sauce
- 1 tsp five-spice powder
- 1 tsp chilli sauce
- 1 1/2 tsp groundnut oil
- 2 carrots, peeled and finely sliced into matchsticks
- 100g of beansprouts
- 1 large onion, peeled and sliced
- 4 spring onions, large, sliced lengthways
- 80g of mushrooms, washed and sliced
- 125g of sweetcorn kernels
- 2 tbsp of light soy sauce
- freshly ground black pepper
SAVE RECIPE
Method
1
Cook the noodles in a pan of boiling water for 2 to 3 minutes until al dente, or according to packet instructions. Drain them. Drizzle with a splash of sesame oil and toss well
2
Place the prepared vegetables in a bowl and season with a splash of soy sauce, the five-spice powder and chilli sauce
3
Heat a wok until smoking hot and then add the groundnut oil; add the vegetables and stir fry for 3 to 4 minutes
4
Stir in the cooked noodles and season with the light soy and some freshly ground black pepper
5
Spoon the noodles onto a serving plate or in individual bowls and serve immediately
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