Ken Hom vegetable chow mein recipe
Celebrity chef Ken Hom shares a delicious recipe, perfect for a traditional Chinese banquet. This easy Chinese takeaway favourite can be made in no time at all, and only takes a few steps to make. Enjoy it as it is or add your choice of meat, chicken or pork, if you like.
See method- Serves 4
- 10 mins to prepare and 5 mins to cook
- 292 calories / serving
Ingredients
- 225g (7 1/2oz) dried or fresh egg noodles
- 1tbsp sesame oil, plus more to serve
- 1 1/2tbsp groundnut or vegetable oil
- 2-3 garlic cloves, chopped
- 50g (2oz) carrots, shredded
- 50g (2oz) mangetout, trimmed and shredded
- 3tbsp spring onions, finely chopped on the diagonal
- 1 red pepper, shredded
- pinch sugar
- 2tsp light soy sauce
- 2tsp dark soy sauce
- 1tbsp rice wine or dry sherry
Each serving contains
- Energy
- 1230kJ 292.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 0.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 46.0gProtein 8.2gFibre 3.3g
Method
- Cook the noodles following the packet instructions. Drain and cool under the cold tap.
- Transfer to a bowl and toss with the sesame oil. Set aside.
- Heat the wok over a high heat and add the groundnut oil. When smoking, stir-fry the garlic for 10 seconds, then add the carrots, mangetout, spring onions and red pepper.
- Cook for 1 minute, then add the noodles, sugar, soy sauces, rice wine, season with white pepper and salt. Drizzle over a little sesame oil and toss to coat. Serve immediately.
- See more Chinese recipes
- Read about Ken Hom here
