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Vegetable chow mein

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Chow mein simply means ‘fried noodles’. This quick and easy dish is tasty, filling, cheap and nutritious.
Serves
4
Prep
15 minutes
Cook
14 minutes
Each 338g serving contains (excludes serving suggestion)
KCal
253
Carbs
42.00g
Fibre
6.20g
Protein
9.00g
Fat
3.70g
Saturates
0.40g
Sugars
6.70g
Salt
1.00g
Portion Fruit & Veg
2
Ingredients
Ingredients
200g dry egg noodles
3 tsp rapeseed oil
1 onion, thinly sliced
1 red pepper, sliced
125g shiitake mushrooms, sliced
2 cloves garlic, crushed
good pinch chilli flakes (optional)
100g baby corn, halved
3 spring onion, sliced in 2cm pieces
1 heaped tsp Chinese five-spice powder
90g baby pak choi, separate leaves leaving heart intact
1 fresh tomato, finely chopped
120g beansprouts
2 tsp light soy sauce
Method
  1. Cook the noodles according to the packet instructions, usually around 2-4 minutes. Drain in a colander, rinse in cold water to stop them cooking and set aside.
  2. Heat the oil in a wok or large frying pan, add the onion and red pepper and stir-fry for 2-3 minutes. Add the mushrooms, garlic and chilli flakes, if using, and stir for another minute.
  3. Add the baby corn, spring onions, Chinese five-spice powder and pak choi and continue stirring for another 2-3 minutes.
  4. Add the tomatoes and the noodles and mix well for 1-2 minutes until the noodles are hot.
  5. Mix in the beansprouts and soy sauce, cook for another minute and serve.
Chefs tips
  • Use rice noodles for a gluten-free version.
  • Cut the spring onions at an angle for a more interesting shape.
  • When making stir-fries prep all your ingredients first and have everything ready to throw into the wok.
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