Ken Hom vegetable chow mein recipe

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  • Serves 4
  • 10 mins to prepare and 5 mins to cook
  • 292 calories / serving
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Cook the noodles following the packet instructions. Drain and cool under the cold tap. Transfer to a bowl and toss with the sesame oil. Set aside. Heat the wok over a high heat and add the groundnut oil. When smoking, stir-fry the  garlic for 10 seconds, then add the carrots, mangetout, spring onions and red pepper.

Cook for 1 minute, then add the noodles, sugar, soy sauces, rice wine, season with white pepper and salt. Drizzle over a little sesame oil and toss to coat. Serve immediately. 

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  • Ingredients

  • 225g (7 1/2oz) dried or fresh egg noodles
  • 1tbsp sesame oil, plus more to serve
  • 1 1/2tbsp groundnut or vegetable oil
  • 2-3 garlic cloves, chopped
  • 50g (2oz) carrots, shredded
  • 50g (2oz) mangetout, trimmed and shredded
  • 3tbsp spring onions, finely chopped on the diagonal
  • 1 red pepper, shredded
  • pinch sugar
  • 2tsp light soy sauce
  • 2tsp dark soy sauce
  • 1tbsp rice wine or dry sherry
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  • Energy 1229kj 292kcal 15%
  • Fat 9.2g 13%
  • Saturates 1.9g 10%
  • Sugars 5.9g 7%
  • Salt 0.6g 11%

of the reference intake
Carbohydrate 46g Protein 8.2g Fibre 3.3g

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