Recipe by Chef Michael Williams
Vegetarian Chow Mein
- Prep time 25 mins
- Cook time 15 mins
- Ready in 40 mins
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A good chow mein is actually pretty simple to achieve given the basic sauce. Take-out versions are usually mostly noodle with a little veg, but I like to do it the other way around using at least half veg and half noodle. The sliced cabbage is particularly satisfying in this recipe. Hope you enjoy!
Ingredients
- Sauce
- Noodles and veg:
Directions
- Mix the sauce ingredients, whisk together and set aside.
- Cook the noodles as per the instructions on the package. Drain immediately and then drizzle with a little sesame oil. Set aside for the moment.
- Preheat a wok or large fry pan on high heat. Add the coconut oil, heat for 10 seconds and then add the garlic and the ginger. Sauté for 30 seconds, stirring constantly.
- Add the yams and sauté for 3 minutes, stirring regularly.
- Add the mushrooms and sauté for another 3 minutes, stirring regularly.
- Add the beans sprouts and green onions and sauté for 1 minute, stirring regularly.
- Now give the premixed sauce a stir to re-dissolve the corn starch and then add immediately to the chow mein. Bring to a simmer.
- Add the noodles and cook until they are hot and the sauce thickened. Make sure to gently toss frequently to distribute the ingredients evenly and then serve your chow mein immediately.
Variations
- Peppers, cabbage, red onion, cauliflower and broccoli all make wonderful additions to this delicious chow mein.
- Make it chicken chow mein by adding 1 breast sliced across the grain into strips. Add to the pan before the yams.
