Chinese · Lunch, Dinner
Vegetable chow mein
Springy stir-fried egg noodles with crunchy vegetables in a savoury soy glaze.
- Calories
- 731 kcal
- Protein
- 36 g
- Carbs
- 92 g
- Fat
- 24 g
- Prep
- 10 min
- Cook
- 12 min
Per serving, for one person.
Contains: gluten, egg, soy, sesame, shellfish.
Ingredients
- 90 g Egg noodles
- 110 g Firm tofu
- 100 g Cabbage
- ¾ carrot Carrots
- 60 g Bean sprouts
- ½ pepper Bell peppers
- 2 cloves Garlic
- 15 g Spring onions
- 1 tbsp Soy sauce (reduced salt)
- ½ tbsp Oyster sauce
- 1 tsp Toasted sesame oil
- ½ tbsp Sunflower oil
Method
- Cook the noodles in boiling water for 4 minutes, then drain and toss with a little sesame oil.
- Heat the oil in a wok, fry the tofu until golden, then push aside and stir-fry the cabbage, carrot and bell pepper for 3-4 minutes over high heat.
- Add the garlic and bean sprouts and stir-fry for 1 minute.
- Toss in the noodles, soy sauce and oyster sauce, and stir-fry for 2-3 minutes until well combined.
- Finish with spring onion before serving.
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