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About this recipe: Stir-fried vegetables contrast perfectly with toasted cashew nuts, succulent pork strips and soft noodles for this filling meal. It's ready in minutes, and lower in salt and oil than ready-prepared and takeaway versions of this popular dish. Delicious!
Look out for packs of ready-prepared stir-fry vegetables that contain pak choi, water chestnuts, peppers, bamboo shoots, broccoli and carrots for this dish.
Vegetarian chow mein Heat a wok or frying pan with 2 tbsp sunflower oil and stir-fry 2-3 chopped garlic cloves and a 5cm piece fresh root ginger, peeled and chopped. After 10 seconds add 1 red onion, cut into thin wedges, and 1 large diced aubergine. Stir-fry for about 4 minutes or until starting to soften. Add 1 large courgette, thinly sliced, and 150g sliced chestnut mushrooms. Stir-fry for 4 minutes or until softened, then add 200g diced smoked tofu and 500g straight-to-wok egg noodles, with 3 tbsp black bean stir-fry sauce. Stir-fry for 3 minutes or until the noodles are piping hot, then serve.