Chow Mein
The beloved fast-paced wok classic: Crisp, vibrant vegetables and tender egg noodles stir-fried to perfection.
- 20 min
- 320 kcal / serving
- easy
- vegetarian
- Protein
- 8.9 g
- Fat
- 14.8 g
- Carbs
- 38.4 g
Contains: gluten, soy, egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g Chow Mein noodles (or egg noodles, pre-cooked)
- 100 g mung bean sprouts (fresh)
- 1 pc carrot (cut into fine julienne strips)
- 2 leaves Napa cabbage (sliced into strips)
- 2 pc scallions (cut into segments)
- 2 tbsp soy sauce
- 1 tbsp vegetarian oyster sauce (mushroom-based)
- 2 tbsp vegetable oil
Method
- Make sure the pre-cooked noodles are thoroughly drained and free of excess water.
- Heat the vegetable oil in a wok or large frying pan over very high heat.
- Add the carrot strips and Napa cabbage, stir-frying rapidly for 2 minutes until tender-crisp.
- Toss in the noodles and scallion segments, stir-frying for another 2 minutes to sear the noodles.
- Drizzle the soy sauce and oyster sauce over the mixture, tossing everything together quickly to combine.
- Toss in the bean sprouts at the very end, cook for a brief 30 seconds, and serve immediately.
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