Vegetable Chow Mein

Vegetable chow mein with springy noodles, crisp vegetables and a savoury soy-sesame sauce, cooked quickly in one wok.

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Chow mein is easiest when the noodles are cooked just shy of done and the vegetables are prepared before the wok gets hot. This method keeps both noodles and vegetables from becoming soggy.

Ingredients

• 500 g fresh chow mein noodles
• 2.5 tbsp neutral oil
• 3 garlic cloves (finely chopped)
• 10 g fresh ginger (finely chopped)
• 1 carrot (cut into thin matchsticks)
• 1 red capsicum (thinly sliced)
• 200 g green cabbage (finely shredded)
• 150 g bean sprouts
• 4 spring onions (cut into 4 cm pieces)
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 2 tbsp vegetarian oyster sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 0.25 tsp white pepper
• 2 tbsp water

Step-by-step method

1. If the noodles are fresh and loose, separate them gently. If they are firm or packaged tightly, blanch according to the packet instructions until just flexible, then drain and rinse briefly under cool water.
2. Mix the light soy, dark soy, vegetarian oyster sauce, rice vinegar, sesame oil, white pepper and water in a small bowl.
3. Heat a wok or large frying pan over high heat. Add 1 tablespoon oil and the carrot, capsicum and cabbage. Stir-fry for 2–3 minutes so they soften slightly but remain crisp, then transfer to a plate.
4. Return the wok to high heat and add the remaining oil. Add the garlic and ginger and stir for 15 seconds, then add the noodles.
5. Toss the noodles for 2 minutes, lifting and turning them so they heat evenly and pick up a little colour without sticking.
6. Return the vegetables to the wok and add the bean sprouts and spring onions. Pour the prepared sauce around the sides of the wok and toss continuously for 1–2 minutes.
7. Taste and add a splash of water only if the noodles seem dry. Remove from the heat while the vegetables are still bright and crisp, and serve immediately.