Chow Mein
Posted on April 19, 2013 by The Gourmet Vegan - No Comments
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 |
INGREDIENTS
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
Other ingredients
1 teaspoon toasted sesame oil (optional)
Chopped spring onions to garnish
METHOD
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.
RECIPE NOTES
Be sure to serve this dish with other dishes from my Chinese “Saturday Night Takeaway” series for a full authentic Chinese meal.
RECIPE TIPS
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.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Mixed Vegetable and Noodle Stir Fry With Seitan
Posted on April 6, 2013 by The Gourmet Vegan - No Comments
Mixed Vegetable and Noodle Stir Fry With Seitan
You will love this dish. Quick to prepare, simple to cook, healthy and delicious. The crunchy vegetables with soft noodles make for a wonderful texture and the taste is delicate but delightful. You can substitute the seitan for tofu or if you prefer leave it out altogether.
| 15 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
1 heaped teaspoon virgin coconut oil
1 teaspoon ginger, minced
1 teaspoon garlic, minced
400 g mixed vegetables, finely sliced ~ I used cabbage, carrot, onion, mushrooms and beansprouts
120 g seitan, chopped into bite size pieces ~ Recipe Here
200 ml vegetable stock
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1/2 teaspoon fennel seeds, ground
1.5 tablespoons agave nectar
1/2 teaspoon black pepper
1 red chilli pepper, finely chopped (optional)
300 g egg free noodles, fresh or re-hydrated
1 teaspoon cornflour mixed with a little water to a paste
METHOD
Heat the oil in a wok or large frying pan over a high heat until the oil has melted and has started to shimmer.
Add the garlic and ginger, sir well for a few seconds until fragrant, and add the vegetables.
Continuing on a high heat, stir fry the vegetables for 2 minutes. Add the seitan and continue to stir fry for a further 2-3 minutes until the vegetables have slightly softened.
Add all of the other ingredients except for the cornflour, mix together well and continue to cook on a high heat for a further minute. Add the cornflour paste and continue to stir until the sauce thickens slightly.
Turn off the heat and serve.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
