Vegetable chow mein is my all time favourite Chinese meal. I’ve been putting off making my own for so long because I was worried it wouldn’t live up to my expectations of authentic chow mein you get from a restaurant. But, I finally faced my fears and delved into the wok to make this not-exactly-authentic-Chinese-chow-mein-but-still-pretty-darn-good veggie chow mein.
Preparation time: 20 minutes
Cooking time: 22 minutes
Total time: 42 minutes
For the chow mein sauce:
- 1 tbsp dark soy sauce
- 2 tbsp tahini
For the stir fry:
- 1 tbsp oil
- 2 cloves of garlic, finely diced
- thumb-sized piece of ginger, finely diced
- 2 medium carrots, sliced
- 125g baby sweetcorn, halved
- 2 bell peppers, sliced
- 200g pak choi
- 75g mangetout
- 360g bean sprouts
- 200g mushrooms, sliced
You will also need:
- 360g noodles
- In a small bowl, stir together the soy sauce and tahini. Gradually add water until you reach your desired consistency (I used about 35ml). Season with pepper to taste.
- Heat a large, oiled wok. Sauté the garlic and ginger for 2-3 minutes.
- Add in the carrots and sauté for a further 3 minutes
- Next add the sweetcorn and peppers and sauté for about 8 minutes.
- Finally add in the rest of the veggies and sauté for another 8 minutes. If the wok becomes dry during stir-frying add a touch of water.
- Meanwhile cook the noodles according to the packet’s instructions.
- 2-3 minutes before the veggies are finished cooking stir in the noodles along with the chow mein sauce.
Each serving approximately contains:
- Calories: 334 kcal
- Fat: 6.9g
- Carbohydrates: 56.3g
- Protein: 13.8g