Spicy Vegetable Chow Mein
recipe for Spicy Vegetable Chow Mein has been
reproduced courtesy of Real
Real Food Direct acts as a vital link in the chain
between specialist food producers and the customer.
Through just one web site (www.realfooddirect.co.uk),
the customer can access a wide range of high quality
delicatessen products and have them delivered to their
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as organic by the Soil Association.
One of our winning recipes in our 2006 Fair Trade Recipe
Competition, from Jo Bryan, Peterborough.
for Spicy Vegetable Chow Mein
285gChinese Dried Egg Noodles
1 tbsp Sesame Oil
3 tbsp Peanut oil
I - 2 Red Hot Chilli Peppers finely sliced
2 Cloves Garlic crushed of finely chopped
2 tbsp Minced fresh Ginger
225g dried mushrooms (a mix of Chanterelle, Cep
and especially oyster mushrooms)
225g onion chopped 1 celery stalk sliced thinly
1 large organic carrot peeled and sliced into thin
115g fresh organic peas
225g bean sprouts
3 tbsp low salt soy sauce
2 tbsp Rice Wine
2 tbsp Rice Vinegar
1 tbsp Sesame Oil
2 tsp Lime juice
to make Spicy Vegetable Chow Mein
Soak chilli peppers for required time Cook noodles
according to package directions, and rinse under cold
thoroughly then toss with sesame oil.
one tablespoon of the peanut oil in a wok or large
sauté pan, just until smoking.
noodles, reduce heat, and brown one side until firm
and slightly golden, about four minutes.
over, heat another tablespoon of oil, and brown other
side. Set aside.
remaining tablespoon of peanut oil and sauté
garlic and onions.
remaining vegetables and sauté on high heat
until vegetables are almost cooked.
together the sauce ingredients.
sauce and sauté until vegetables are tender
but still crunchy.
with permission of Real Food Direct