Ken Hom vegetable chow mein recipe

17 ratings

See method

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

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

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

  1. Cook the noodles following the packet instructions. Drain and cool under the cold tap.
  2. Transfer to a bowl and toss with the sesame oil. Set aside.
  3. 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.
  4. 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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