Crispy Chow Mein
Servings
2
Prep Time
15
Cook Time
15
About This Recipe
Chow mein is ideal for leftover veggies in the fridge.
This recipe is taken from The Vegan Society.
Ingredients
4 fat cloves of garlic
2 tbsp sesame oil
2 tbsp cooking oil, plus extra for cooking
2 tbsp soy sauce
2 tbsp rice wine or sherry vinegar
200g meaty mushrooms – shiitake, portobello or oyster
200g dried noodles
1/2 head of Chinese or Savoy cabbage
1 large carrot, peeled
1 large onion or 4 spring onions
generous handful of beansprouts
Instructions
Peel and mince garlic, add to a jar with sesame oil, cooking oil, soy sauce, and rice wine. Shake to make the marinade.
Finely slice mushrooms and pour marinade over them. Leave to stand for 15 minutes.
Boil a pan of salted water and cook noodles according to packet instructions until tender. Drain.
Finely chop cabbage, grate carrot, and slice onion or spring onions.
Heat a large non-stick frying pan or wok, add mushrooms with marinade and cook for 3–4 minutes until softened.
Add drained noodles, extra oil, and soy sauce as needed. Stir in cabbage, onion, carrot, and beansprouts and cook for 5–6 minutes until noodles are crisp and veg is softened.