Vegetable chow mein
- 225 g (8 oz) egg noodles
- 1 tablespoon sesame oil
- 4 tablespoons groundnut oil
- 1 garlic clove, peeled and crushed
- 2 slices root ginger, peeled and julienned
- 5 shiitake mushrooms, thinly sliced
- 55 g (2 oz) peas / beans / vegetables of your choice, defrosted if frozen
- 4 teaspoons light soy sauce
- 2 teaspoons Shaoxing rice wine or dry sherry
- Pinch of sugar
- Bunch of spring onions, sliced on the diagonal
- 85 g (3 oz) pak choy
- 85 g (3 oz) beansprouts
- Salt and freshly ground black pepper
- Sesame oil for garnish
- If using dried mushrooms, soak in boiled water for 30 minutes first.
- Cook the noodles as directed on the packet (normally boil for 2 to 3 minutes, drain and toss in a little sesame oil)
- Heat the groundnut oil in a wok over a high heat
- Add the garlic and ginger and stir-fry until they take a little colour
- Tip in the mushroom slices and peas or vegetables of your choice and stir-fry for 3 minutes
- Add the sherry, noodles, soy sauce, sugar and season with salt and pepper - stir-fry for another minute
- Add the pak choy and beansprouts and stir-fry for a minutes or so or until they are done to your liking
- Arrange on a serving dish and drizzle with sesame oil
I prefer to serve the noodles alongside, without mixing with the sauce. I feel it gives a nicer flavour contrast.
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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