Spicy chicken chow mein
A super-simple chow mein, ready and on the table in 40 minutes. You'll need soy sauce and shaoxing rice wine for this recipe
Vegetable hakka noodles
Serves 4 as a side
Easy
Prep:
Cook:
This Indo-Chinese dish combines noodles with lots of crunchy veggies – carrot, onion, white cabbage and green beans, to name a few. Stir-fried over a high heat, it's quick and easy to make, too
Skip to ingredients
- 165g medium egg noodles (3 nests)
- 4 tbsp neutral oil
- 1 white onionsliced
- 1 carrotjulienned
- 100g white cabbagejulienned
- 80g green beanssliced
- 100g bean sprouts
- 1½ tbsp dark soy sauce
- 1½ tbsp light soy sauce
- 2-3 spring onion stalks (the green parts)finely sliced
Nutrition: Per serving
- kcal313
- fat12.3g
- saturates0.9g
- carbs39.3g
- sugars7.6g
- fibre6.3g
- protein8.1g
- salt1.9g
Method
step 1
Bring a large pot of water to the boil for the noodles. Cook until al dente, drain, and rinse in cold water. Keep the noodles in a bowl of cold water to stop them sticking.
step 2
Heat the oil in a wok, then stir-fry the onion for 3-4 mins or until light brown. Add the carrot, cabbage, beans and sprouts, and stir-fry, stirring and tossing continuously, for 1-2 mins – do not overcook the vegetables otherwise they will lose their crunch.
step 3
Add the noodles, then both soy sauces and a pinch of salt. Stir-fry over a high heat until the colour of the noodles is even – a folding or scoop-and-lift motion works well for this. Ensure everything is mixed well, add the sliced spring onions and serve.
