Serves 6
Calories (Per serving): 575
Carbs: 93g
Fat: 16g
Protein: 20g
Such an easy way to make Chinese food at home, with basic ingredients from the fridge.
This is the exact cast iron skillet I used.
INGREDIENTS
400 g medium egg noodles
2 Onion thinly sliced
1/4 head red cabbage thinly sliced
1 large carrot thinly sliced
2 cups bean sprouts
3 garlic cloves
1/4 inch piece of fresh ginger grated
1-2 Tbsp. Sesame Oil
DRESSING
2 tablespoons sesame oil
3 cloves garlic
1 Tbsp sugar
2 tablespoons soy sauce
4 tablespoons oyster sauce
1 inch fresh ginger grated
1 Tsp Red Chilli
GARNISH (optional)
Sesame seeds
Black Nigella seeds
2 spring onion
INSTRUCTIONS
Heat a large pan, wok or skillet on high heat.
We used a flat cast iron skillet- Highly recommended because it gives that char-grilled flavour & hardly uses any oil at all.
Add the onions & char until golden. Remove & reserve for later.
Add the carrots & char until slightly wilted. Remove & reserve for later.
Add the cabbage & char until slightly wilted. Remove & reserve for later.
Add the beansprouts & char grill until slightly browned. Remove & reserve for later.
The cast iron skillet cooks the vegetables, but leaves the crunch and flavour intact- which is great for Chinese food- especially if you don't own a Wok.
Boil the noodles as per the packets instructions (or until al-dente).Remove & reserve for later.
The great thing about this way of cooking, is that you can prepare in advance & just mix them together upon the arrival of your guests. All the hard work is done!
In a Wok or wide base pan, put 1 tablespoon of sesame oil & cook the garlic & ginger for about 30 seconds, or until you start to smell the infusion.
Add the noodles, cabbage, onion and carrot & mix together.
Top tip: Use a paid of kitchen scissors to cut up the long noodle strands- it makes it easier to mix & serve.
In a small bowl, mix the dressing ingredients together & pour over the hot noodle & vegetable mix.
Mix the noodles so they're all coated, on a high heat.
Just before serving, add the beansprouts, give the mixture a little toss to coat & serve immediately.
This is a bullet proof Chinese chow mein recipe- it works every time & leaves all plates empty!
Garnish with toasted sesame seeds, nigella seeds & spring onion.
RECIPE NOTES
This is a homemade- copycat Chinese Chow Mein- its a base. Jazz it up with the protein of your choice!
You can add tofu, shrimp, fish, beef, chicken, eggs, prawns! Anything you desire.
You can also add vegetables like courgette & aubergine to make it a hearty dish.
I would suggest with any addition, you stick to the skillet rule- skillet the vegetables until golden. The flavours will be so much more intense!
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