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Vegetable Chow Mein
This favourite Chinese dish can be served as a vegetarian main course or as a side dish.
Ingredients
Blue Dragon Egg noodles
Handful bean sprouts
1 bag Chinese greens (Choi Sum, Kai Lan or even Chinese Leaf)
2 spring onions
Blue Dragon Dark Soy Sauce
Blue Dragon Sesame Oil
Preparation
- Soak the egg noodles in hot water for 5-10 minutes
- Once the noodles have separated, drain the water and allow to dry (preferably overnight for best results)
- Wash the bean sprouts and place in a prep bowl
- Wash the Chinese greens and slice into strips. Place in a prep bowl
- Finely slice the spring onions and place in a small prep bowl
Cooking
- Heat 2 tablespoons vegetable oil in a wok to high heat
- Add the Chinese greens, turn down to medium heat and stir-fry for 1-2 minutes before pushing the vegetables to the side of the wok
- Turn heat back up to high and add the bean sprouts. Stir-fry for a further minute
- If space is needed, empty the cooked ingredients from the wok back into a large prep bowl
- Heat 2 new tablespoons vegetable oil in the wok to high heat
- Add the noodles and stir-fry for 2-3 minutes
- Add the cooked ingredients back into the wok and now add the dark soy sauce and stir-fry until noodles become a consistent colour (1-2 minutes)
- Add the spring onion and a dash of sesame oil
Serving
- Serve in a large bowl
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