Chow Mein with Charred Broccoli and Cashew
Stir-fried egg noodles with broccoli charred at the edges, garlic, soy and oyster sauces, and cashews in sesame oil.
- 200 g medium egg noodles
- 250 g broccoli florets
- 80 g cashew nuts
- 3 whole garlic cloves
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 4 tbsp vegetable oil
- 3 whole spring onions
- ½ tsp white pepper
- 100 ml water
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook egg noodles according to packet instructions; drain and set aside.
- Step 2
Heat 2 tbsp oil in a large wok or frying pan over high heat; add broccoli florets and stir-fry for 5-6 minutes until charred at edges and tender-crisp; season with white pepper and transfer to a plate.
- Step 3
Add remaining 2 tbsp oil to wok; add minced garlic and fry for 20 seconds until fragrant.
- Step 4
Add cooked noodles to wok and stir-fry for 2-3 minutes, breaking up clumps.
- Step 5
Pour in soy sauce, oyster sauce, and 100ml water; toss noodles to coat evenly.
- Step 6
Return broccoli to wok; add cashew nuts and toss everything together for 1-2 minutes.
- Step 7
Drizzle sesame oil over the top and toss gently.
- Step 8
Transfer to serving bowls; garnish with sliced spring onions and serve hot.
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