Mixed vegetable chow mein
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
431
Fat
9.3g
Saturated Fat
1.9g
Carbs
73.1g
Sugars
11.8g
Protein
16.9g
Fibre
10g
Sodium
1.175g
Ingredients
1 tbsp sesame oil
1 tbsp vegetable oil
2 garlic cloves, crushed
2 cm-piece of ginger, peeled and grated
400 g mixed fresh mushrooms, chopped
1 tsp Chinese five spice
1 pak choi, chopped
200 g mangetout or sugar snap peas
4 nests of straight-to-wok medium egg noodles
1 g tin of water chestnuts, drained
80 g beansprouts
3 tbsp light soy sauce
2 spring onions, thinly sliced on the diagonal
2 tsp sesame seeds, toasted in a dry pan for 2-3 minutes
Method

1                  Heat both oils in a wok over a high heat. When the wok is smoking, add the garlic and ginger and cook for one minute until fragrant.

2                  Add the mushrooms and cook for 1-2 minutes until just beginning to brown. Sprinkle over the Chinese five spice and cook for one minute longer.

3                  Add the pak choi and the mangetout or sugar snap peas and cook for 2-3 minutes.

4                  Add the noodles, water chestnuts, beansprouts and soy sauce. Toss to coat everything and warm through for 1-2 minutes.

5            Divide between serving bowls, sprinkle with sliced spring onions and toasted sesame seeds and serve immediately.