Page 29 - Veggiefood Presentation

Vegetable chow mein

Ingredients Method

150g egg noodles Cook the noodles as per instructions on the
pack and drain. Rinse in cold water, drain
thoroughly and toss in sesame oil to keep the
1 Tablespoon sesame oil
noodles separate.
3 Tablespoon olive oil or groundnut oil

Heat a little olive oil in a hot wok. Add the
1 carrot finely slice carrots, ginger and garlic and stir fry briefly.
Add the mushrooms. Stir fry for 2-3 minutes
2 slices root ginger, over a high heat.

1 garlic clove, crushed and chopped
Add the noodles, the soy sauce, shaoxing,
seasoning and sugar and stir fry briefly before
4 mushrooms, stem removed and sliced
adding the onions, beansprouts and Stir fry for
3 minutes.
5 teaspoons light soy sauce

2 ½ teaspoons shaoxing rice wine or dry Drizzle with sesame oil and top with crispy
sherry noodles just before serving.

Pinch of sugar
Crispy noodles
1 onion, sliced

Fresh egg noodles.
2 handful beansprouts washed

Sesame oil, to drizzle To make the crispy noodles just deep-fry the
noodles for a few minutes until crispy.
Salt and freshly ground black pepper