Veggie lo mein
Crunchy stir fried vegetables in a soy and oyster sauce, served over Chinese noodles.
Ingredients
Serves: 6
- 500g (1 1/4 lb) Chinese egg or lo mein noodles
- 50g (2 oz) fresh mushrooms, chopped
- 1 (220g) tin bamboo shoots, drained
- 2 stalks celery, chopped
- 50g (2 oz) beansprouts
- 1 clove garlic, chopped
- 1 teaspoon salt
- 250ml (9 fl oz) vegetable stock
- 1 teaspoon caster sugar
- 250ml (9 fl oz) water
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon plain flour
Method
Prep:15min ›
Cook:10min ›
Ready in:25min
- Bring a large pot of lightly salted water to the boil. Add noodles and cook about 2 to 4 minutes; drain.
- In a large frying pan or wok over high heat with a small amount or oil, cook mushrooms, bamboo shoots, celery, beansprouts and garlic. Mix in salt, stock, sugar, water, soy sauce and oyster sauce; stir. Add flour and cook until thickened. Pour over noodles and toss lightly.
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Reviews & ratings
Average global rating:
(42)
Reviews in English (35)
Used a pack of stirfry veg so left out the extra water. Yummy. - 22 Jun 2012
I read through this and thought it sounded more like a good place to start, rather than a recipe that can stand alone well. So I added more veggies, like carrots, pea pods, broccoli, water chestnuts, onions, and baby corn, then enhanced the flavor by adding minced ginger root, which I think really made the dish, not to mention took the emphasis off the nasty-smelling oyster sauce. And it turned out absolutely faboo!!! - 17 May 2004 (Review from Allrecipes US | Canada)
it was a great recipe but when u go to serve it mix in oyster sauce other wise it tastes really plain - 18 Nov 2007 (Review from Allrecipes US | Canada)
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