Ten-minute chow mein with spring vegetables
:
2
Course
:
Dinner
Cooking Time
:
5 mins
Prep Time
:
5 mins
Ingredients
For the chow mein sauce:
2tbs soy sauce
1tbs Hoisin sauce
1tsp cornflour
½tbs caster sugar
½tbs rice wine/dry sherry
½tbs sesame oil
100g dried fine egg noodles
1tbs vegetable oil
½ head bok choy, sliced
1 red pepper, chopped
50g fresh beansprouts
1 clove garlic, thinly sliced
3 spring onions, chopped
50g fresh kale/chard leaves, picked and chopped
1 red chilli, sliced
½tbs toasted sesame seeds, for garnish
Start by making the sauce. Place the soy, hoisin, cornflour, caster sugar, rice wine and sesame oil in a small bowl, stir together with a spoon until combined, and set aside.
Place the fine noodles into a large heatproof bowl, cover with freshly boiled water and cover with clingfilm. Leave to sit for two minutes, then rinse with cold water and strain well.
Heat a large, nonstick frying pan and add the oil. Over a medium-high heat, add the bok choi and red pepper and fry for two minutes. Then add the beansprouts, garlic and spring onions and fry for two minutes. Add the kale/chard and red chilli, then stir in the chow mein sauce and allow to thicken slightly. Add the strained noodles into the pan and cook for two minutes to reheat, using a tongs to lightly coat them in the sauce. Remove the pan from the heat and serve in bowls, garnished with some toasted sesame seeds.
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