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Vegetable Chow Mein
Rated 5.0 stars by 1 users
Category
Main, Stir-fry, Vegetarian
Cuisine
Chinese
Author:
Emily Davenport
Servings
2 servings
Prep Time
10 minutes
Calories
2
Who needs a take-away when you have this delicious Vegetable Chow Mein recipe The classic combination of crunchy vegetables, tender noodles and egg works perfectly. Taken from Just For One or Two Cookbook.
Ingredients
- Cornflour 2 tsp
- Soy sauce 1 tbsp
- Tomato ketchup 1 tbsp
-
Vegetable stock 150ml (¼ pint)
-
Root ginger 2cm (¾ in) piece, peeled and finely chopped
- Garlic 1 clove, peeled and crushed
- Olive oil 2 tsp
- Mixed vegetable stir-fry 325g pack
- Cooked egg noodles 300g pack
- Egg 1
- Salt and freshly ground black pepper
Directions
- Put the cornflour in a small bowl and mix in the soy sauce and ketchup to make a smooth paste. Stir in the stock, ginger and garlic.
Heat 1 teaspoon of the oil in a wok or large frying pan over a medium heat. Add the mixed vegetables and stir-fry for 2 minutes.
Add the noodles to the pan and stir-fry for 1 minute. Mix in the soy mixture and cook for a further 2 minutes until the sauce is boiling and has thickened. Remove from the heat.
Beat the egg with 1 teaspoon of water and a little seasoning. Heat the remaining oil in a small frying pan, pour in the egg and cook, stirring lightly with a fork, until it is browned and set.
Loosen the edges of the omelette and slide it onto a chopping board. Roll it up and cut it into thin slices. Spoon the noodles and vegetables into warmed bowls and top with the omelette strips.
Nutrition
Calories 2, Fat 12 grams, Saturated Fat 2 grams
