Vegetable Chow Mein is a perfect filling vegetarian recipe. Nothing but goodness from the Chinese Orient. I use 9 vegetables in this recipes but you can adapt to suit your own tastes. This recipe makes a clean dish that it loved as a main dish and as a side dish.
Vegetable Chow Mein
I ahave always been a carnivore but this is a dish I can’t resist. It is fast to produce and filling. Ideal for those busy days.
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Servings: 4 people
Calories: 272kcal
Ingredients
- 200 g egg noodles
- 1 tsp Chinese five-spice heaped
- 3 tsp rapeseed oil
- 1 medium onion thinly sliced
- 1 large tomato finely chopped
- 100 g baby corn halved
- 90 g pak choi remove the leaves from heart
- 1 medium red bell pepper sliced
- 3 in spring onion scallion/sliced
- 125 g shiitake mushrooms sliced
- 2 cloves garlic crushed
- 120 g beansprouts
- 2 tsp light soy sauce
- ½ tsp chilli flakes
Instructions
- Cook the noodles according to the packet instructions.200 g egg noodles
- Drain in a colander, rinse in cold water to stop them cooking and set aside.
- Heat the oil in a wok or large frying pan, add the onion and red pepper and stir-fry for about 3 minutes.3 tsp rapeseed oil, 1 medium onion, 1 medium red bell pepper
- 125 g shiitake mushrooms, 2 cloves garlic, ½ tsp chilli flakes
- Add the baby corn, spring onions, Chinese five-spice powder and pak choi and continue stirring for another 2-3 minutes.
- Add the tomatoes and the noodles and mix well for 1-2 minutes until the noodles are hot.1 large tomato
- Mix in the beansprouts and soy sauce, cook for another minute and serve.120 g beansprouts, 2 tsp light soy sauce
Nutrition
Calories: 272kcal | Carbohydrates: 45g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 42mg | Sodium: 394mg | Potassium: 278mg | Fiber: 3g | Sugar: 4g