VEGETABLE CHOW MEIN
Ingredients
- 200 g dried wholewheat egg noodles
- 1 tbsp. sesame oil or rapeseed/vegetable oil
- 4 spring onions sliced diagonally (or you can use a sliced onion)
- 2 garlic cloves crushed (or 2 tsp. garlic paste)
- 1 inch piece ginger grated (or 1 tbsp. ginger paste)
- 1 small mild chilli chopped, or use 1/2 tsp. chilli flakes (optional)
- 700 g vegetables suitable for stir frying: e.g. 1 pepper, sliced or finely sliced carrot, 200g mangetout/sugarsnap peas or use shredded cabbage or broccoli sliced lengthways including stalks, 200g mushrooms, sliced, handful frozen sweetcorn, 100g beansprouts
Sauce
- 1 tbsp. lime juice
- 2 tsp cornflour
- 1 teaspoon honey
- 5 tbsp. soy sauce
- 4 tbsp. water
Instructions
- Soak the noodles in boiling water and prepare the ingredients
- Add 1 tbsp. oil to a large lidded frying pan or wok. If using carrots or broccoli (hard vegetables), add these first and cook with a splash of water until softened a little. Add the remaining vegetables apart from beansprouts if using, to the pan with garlic, ginger and chilli (if using). Cook over a medium heat until softened then add the beansprouts.
- Mix the lime juice and cornflour/flour mixing to a paste. Add the honey, soy sauce with the water and set aside.
- Add the drained noodles to the veg mixture then stir in the sauce. Cook until thickened (5 mins) adding an extra splash of water if needed then serve immediately.
Notes
The recipe is rich in vegetables which offer antioxidants and vitamins (cancer prevention, promoting good heart and cell health, can help boost immunity, fight infections and inflammation amongst many other health promoting properties) and soluble fibre (for good digestive health).