Mixed veg chow mein
By Claire
About This Recipe
Packed with flavour and takes minutes to prepare
Recipe Tags
Instructions
Ingredients
300g dried egg noodles
Low calorie cooking spray
2 garlic cloves, crushed
1cm piece fresh root ginger, finely grated
1 red chilli, deseeded and finely chopped
1 large carrot, cut into matchsticks
1 large courgette, peeled and cut into matchsticks
100g mangetout, thinly sliced
1 red pepper, deseeded and cut into thin strips
200g Quorn Chicken Style Pieces
150g shiitake or chestnut mushrooms, thickly sliced
12 spring onions, cut diagonally into 1in/2.5cm pieces
200g water chestnuts, drained and rinsed
60g bean sprouts
4 tbsp soy sauce / tamari
2 tbsp rice wine vinegar
A handful of fresh coriander leaves, chopped
Method
1. Cook the noodles according to the packet instructions, drain well and then set aside.
2. Meanwhile, spray a large, non-stick wok or frying pan with low calorie cooking spray and place over a high heat. Add all the ingredients except the noodles, soy sauce, wine vinegar and coriander, and stir-fry for 8-10 minutes, or until just tender.
3. Stir in the noodles, soy sauce, vinegar and coriander and toss together to mix well.
Serve.
Nutritional Information
egg noodles
garlic
root ginger
chilli
carrot
courgette
mangetout
red pepper
Quorn
shiitake
chestnut mushrooms
spring onions
water chestnuts
soy sauce
rice wine vinegar
coriander leaves
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Mixed veg chow mein