Vegetable chow mein
prep: 15 minutes
cook: 14 minutes
serving: 4
Nutrition Facts
each serving
KCal
269
Carbs
44.7g
fiber
7.1g
Protein
10.1g
Fat
3.9g
Saturates
0.4g
Sugars
8g
Salt
0.95g
Fruit/Veg Portion
2
Ingredients
all 14 types- 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 reduced-salt soy sauce
Directions
5 steps in totalStep 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.
Step 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.
Step 3
Add the baby corn, spring onions, Chinese five-spice powder and pak choi and continue stirring for another 2-3 minutes.
Step 4
Add the tomatoes and the noodles and mix well for 1-2 minutes until the noodles are hot.
Step 5
Mix in the beansprouts and soy sauce, cook for another minute and serve.
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