Mixed Vegetable Chow Mein
This is a very quick and simple to prepare chow mein. The textures and flavours are totally incredible and this is perfect for serving alongside any other Chinese dishes. You will never need to miss the takeaway again. This is delicious.
Originally posted as part of the “Saturday Night Takeaway” feature by, The Gourmet Vegan.
|20 Minutes||Serves 4||? kcal per serving
125 g dried eggless noodles, re-hydrated as per pack instructions
350 g shop bought and prepared stir fry mix, or alternatively, a handful each of beansprouts, carrots and any other vegetables you enjoy. These should be finely sliced.
3 tablespoons groundnut oil
1 teaspoon garlic, minced
1 teaspoon ginger, minced
3 spring onions, chopped
For the sauce
1/2 red chilli, finely chopped (optional)
1 tablespoon dark soy sauce
1 teaspoon black rice vinegar
1 tablespoon shaoxing wine
5 tablespoons light soy sauce
1 tablespoon sugar
120 ml water
1 teaspoon toasted sesame oil (optional)
Chopped spring onions to garnish
In a wok or large frying pan heat the oil until it is hot. Add the garlic and ginger and stir for a few seconds, and then add the spring onions. Continue to fry for a few seconds and then add the re-hydrated noodles.
Continue to stir fry for a minute and then add the vegetables. Stir fry for 2-3 minutes for the vegetables to be heated through.
Now add the sauce, stir well to mix, drizzle over the sesame oil (if using), mix again and serve with a garnish of spring onions.
Be sure to serve this dish with other dishes from my Chinese “Saturday Night Takeaway” series for a full authentic Chinese meal.
This is so quick to prepare , that this can be left to the last minute after you have prepared any other dishes that you will serve alongside.