Vegetable Chow Mein
Springy noodles tossed with crunchy vegetables and a simple savoury sauce. Weeknight dinner in 20 minutes.
Prep
12 min
Cook
10 min
Total
22 min
Serves
4
Per serving
380 kcal
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Instructions
Step 1: Cook the noodles until just done, drain and toss with a little oil.
Step 2: Mix the sauce: soy sauce, oyster-style sauce, sesame oil and a pinch of sugar.
Step 3: Heat a wok over high heat and stir-fry garlic for 15 seconds.
Step 4: Add the carrot, cabbage and pepper and stir-fry 3 minutes, keeping them crisp.
Step 5: Add the noodles and sauce and toss hard for 2 minutes.
Step 6: Fold in the bean sprouts and spring onion and serve at once.
Ingredients
Quantities update automatically for 4 servings.
- 400 gEgg noodles — cooked
- 2 mediumCarrot — julienned
- 200 gWhite cabbage — shredded
- 1 largeRed pepper — sliced
- 150 gBean sprouts
- 3 tbspLight soy sauce
- 2 tbspOyster sauce
- 2 tspSesame oil
- 3 clovesGarlic — minced
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 380 kcal
- Protein
- 12 g
- Carbohydrates
- 58 g
- Fat
- 11 g
- Saturated fat
- 2 g
- Fibre
- 5 g
- Sugar
- 7 g
- Sodium
- 860 mg
These figures are estimates for general information only and are not medical or dietary advice.