I’m using chestnut mushrooms for this chow mein but you can use your favourite variety and don’t be shy with them! 400g (14oz) of mushrooms looks like a lot, but they cook down, so I usually end up throwing extra in.

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Serves 4

Ingredients
• 200g (7 oz) dried chow mein noodles (or dried fine egg noodles)
• 3 tbsp sunflower oil
• 400g (14oz) chestnut mushrooms, sliced
• ¼ tsp salt
• ½ tsp black pepper
• 1 onion, peeled and sliced
• 2 cloves garlic, peeled and minced
• 1 large carrot, peeled and sliced into matchsticks
• 1 red pepper, deseeded and sliced
• ½ savoy cabbage, thinly sliced
• 200g (7oz) beansprouts
• 10 spring onions (scallions) - cut into 2”/5cm lengths

Chow Mein Sauce
• 1 tbsp cornflour (cornstarch)
• 2 tbsp dark soy sauce
• 1 tbsp Chinese rice wine
• 2 tbsp kecap manis - (sweet soy sauce)
• 2 tbsp hoisin sauce
• 90ml (1/3 cup) vegetable stock or water
• 1 tbsp sesame oil
• ¼ tsp white pepper

To Serve
• 2 spring onions (scallions) – roughly chopped
• 1 tsp sesame seeds
• ¼ tsp chilli flakes

Instructions

1. Start by making the Chow Mein Sauce. In a small bowl, mix together the cornflour, soy sauce and Chinese rice wine, until the cornflour is fully incorporated.
2. Then add in the kecap manis, hoisin sauce, vegetable stock, sesame oil and white pepper. Mix together to combine and put to one side.
3. Boil the chow mein noodles as per the pack instructions, then drain and run under cold water to stop them sticking together.
4. Heat the oil in a wok over a high heat. Add the mushrooms, salt and pepper and stir fry for 3 minutes, until the mushrooms are soft.
5. Add the onion, garlic and carrot, and fry for a further 3 minutes, regularly tossing everything together with a spatula.
6. Add the red pepper, cabbage, beansprouts and spring onions and fry again for 2 minutes, keeping everything moving in the wok with your spatula.
7. Now add the noodles, then pour over the chow mein sauce.
8. Stir fry everything together for 2-3 minutes, tossing regularly with a set of tongs, until the noodles are hot.
9. Serve topped with spring onions, sesame seeds and chilli flakes.

Tip: Swap out the vegetables for whatever you like. Sugarsnap peas, sliced green beans, courgetti (courgette noodles) all work great.


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