Vegetable Lo Mein

This is version of a Chinese take-away favourite only takes about 20 minutes to throw together and is packed full of good stuff. You can use up all the veggies in the bottom of the fridge and if some of the jars and bottles in the cupboard which I love to do. This will be ready before you know it and you have a mandolin you can prep all the vegetable in no time. This is great for a weeknight when you can’t be bothered to mess about in the kitchen for hours and the menu for the local take-away is calling to you. It takes less time than delivery and involves less guilt afterwards.

Ingredients:

For the Noodles:
1 Packet of Egg Noodles
2 Garlic Cloves crushed
1 Red Bell Pepper julienned
1 White Onion thinly sliced
1 Large Handful of Leafy Greens (bok chop, cabbage, gai lan..) chopped
2 Carrots julienned
1 Cup Bean Sprouts
1 tbsp Oil
4 Spring Onions chopped white and greens separated

For the Sauce:
4 tbsp Soy Sauce
2 tsp Sugar
2 tbsp Sesame Oil
1 tbsp Ginger grated
1 tbsp Sambal Paste

Method:

1. In small jug or bowl whisk together all of the ingredients for the sauce. Set aside.
2. Prep all the veggies – slicing them very thinly.
3. In a large pot of boiling water cook the noodles according to the packet instructions and drain.
4. In a wok or a large skillet heat a tablespoon of oil and add the crushed garlic. Fry for a minute.
5. Add the peppers, onion, carrot, and white parts of the spring onions. Stir fry for about 2-3 minutes.
6. Add bean sprouts, leafy greens and the noodles to the wok.
7. Add the sauce to the dish and stir fry for 2 minutes. Plate immediately and sprinkle over the green tops from the spring onions. Enjoy!
   

   Veggie Lo Mein