Photo by Mustafa Fatemi on Unsplash
Vegetable Chow Mein with Crispy Noodles
Egg noodles fried until slightly crispy, then stir-fried with pak choi, carrots, mushrooms, bean sprouts, soy and sesame oil.
- 150 g fresh egg noodles
- 150 g pak choi
- 80 g carrots
- 100 g bean sprouts
- 80 g shiitake mushrooms
- 3 pieces garlic cloves
- 15 g fresh ginger
- 3 stalks spring onions
- 20 ml dark soy sauce
- 1 tbsp light soy sauce
- 2 tsp sesame oil
- 25 ml vegetable oil
Shop these in one order
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 noodles according to package instructions, drain and rinse with cold water
- Step 2
Slice pak choi, julienne carrots, slice mushrooms
- Step 3
Mince garlic and ginger, slice spring onions
- Step 4
Heat half the oil in wok over high heat
- Step 5
Add noodles, fry for 3-4 minutes until slightly crispy, remove and set aside
- Step 6
Heat remaining oil in wok
- Step 7
Add garlic and ginger, stir-fry for 30 seconds
- Step 8
Add carrots and mushrooms, stir-fry for 2 minutes
- Step 9
Add pak choi stems, cook 1 minute
- Step 10
Add pak choi leaves and bean sprouts, stir-fry 1 minute
- Step 11
Return noodles to wok with both soy sauces and sesame oil
- Step 12
Toss everything together for 2 minutes, garnish with spring onions
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