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VEGETABLE CHOWMEIN

Preparation and cooking time: 25 minutes + 1 - 2 hours marinating Calories per serving: 285 Freezing: not recommended
Egg noodles only take a few minutes to prepare, so combine them with stir fried vegetables to make a quick and tasty Chinese style supper.

ingredients

serves 4
3 tablespoons light soy sauce
1 tablespoon rice vinegar or white wine vinegar
1 large fresh green chilli, de-seeded and sliced finely
1 teaspoon finely grated fresh root ginger
2 tablespoons chopped fresh coriander or parsley
1 teaspoon Chinese five spice powder
250 g (9 oz) firm tofu, cubed
175 g (6 oz) medium egg noodles
2 teaspoons stir fry oil or vegetable oil
1 bunch of spring onions, chopped
1 carrot, cut into fine strips
3 celery sticks, chopped
1/4 cucumber, de-seeded and sliced
75 g (2 3/4 oz) fresh beansprouts
salt and freshly ground black pepper
sprigs of fresh coriander or parsley, to garnish

method

1. Put the soy sauce, vinegar, chilli, ginger, coriander or parsley and five spice powder into a non metallic bowl. Stir well and then add the tofu cubes. Cover and leave to marinate for 1 - 2 hours, or overnight if preferred.

2. Soak the egg noodles in boiling water for about 6 minutes, or according to the pack instructions.

3. Heat the oil in a wok or large frying pan and add the spring onions, carrot, celery and cucumber. Stir fry for 2 - 3 minutes. Add the tofu with its marinade and then the beansprouts. Stir fry for another
2 minutes.

4. Drain the noodles thoroughly and add them to the wok or pan. Stir fry them for about 2 minutes to heat them through. Season to taste and serve, garnished with sprigs of fresh coriander or parsley.

What did you think?

1 person has helped to review this recipe. Thankyou!

Variation on noodles
posted by vegan g @ 03:20AM, 9/14/09
To make this recipe vegan, substitute the noodles for rice noodles or wheat noodles.
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