Chow Mein Noodles
Chow mein is a generic Cantonese term for a dish of stir-fried noodles, of which there are many varieties. In this version, egg-free noodles are cooked and then fried with a colourful variety of vegetables to make this well-known and ever-popular dish.
500g dried egg-free noodles
1 thinly sliced onion
2 carrots, cut into matchsticks
125g quartered button mushrooms
½ cucumber, cut into sticks
125g spinach, shredded
2 Tbsp dark soy sauce
1 Tbsp sherry
1 tsp cornflour
1 tsp sugar
1 tsp salt
1 tsp sesame oil
4 Tbsp vegetable oil
- Cook the noodles and set aside.
- Heat 3 tablespoons of vegetable oil in a frying pan or wok. Add the onion and carrots and stir fry for 1 minute, then add the mushrooms, mangetout and cucumber, and stir fry for a further 1 minute.
- Stir in the remaining oil and add the drained noodles, together with he spinach and beansprouts.
- Blend together all the remaining ingredients and pour over the noodles and vegetables.
- Stir fry until the noodle mixture is thoroughly heated through, then serve.
Serves 4 people
Recipe supplied by Katrina Jordaan, Cape Town, South Africa
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