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Ken Hom vegetable chow mein recipe

104 ratings

Celebrity chef Ken Hom shares a delicious recipe, perfect for a traditional Chinese banquet. This easy Chinese takeaway favourite can be made in no time at all, and only takes a few steps to make. Enjoy it as it is or add your choice of meat, chicken or pork, if you like. See method

Serves 4
10 mins to prepare and 5 mins to cook
292 calories / serving
Healthy
Vegetarian

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

If you haven't got any egg noodles, try using pasta like spaghetti instead

Each serving contains

Energy
1230kj
292kcal 15%
Fat
9g 13%
Saturates
2g 10%
Sugars
6g 7%
Salt
0.6g 11%

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

Method

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.