Vegetarian Chow Mein
Recipe: #34150
January 23, 2020
Categories: Vegetables, Celery, Onions, Asian, Entertaining, Wok/Stir-Fry, Vegetarian, Spicy more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (271.8 g)
- Calories 647.9
- Total Fat - 5.4 g
- Saturated Fat - 1.1 g
- Cholesterol - 41.1 mg
- Sodium - 9673.1 mg
- Total Carbohydrate - 142.8 g
- Dietary Fiber - 3.9 g
- Sugars - 42.9 g
- Protein - 7.3 g
- Calcium - 62 mg
- Iron - 2 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the noodles in a large heatproof bowl and cover with boiling water and set aside for 5 minutes to soak and using a fork or chopsticks to separate the noodles and then drain well.
Step 2
Meanwhile, combine the black bean sauce, soy sauce, sesame oil and honey in a bowl and set aside.
Step 3
Heat 1 tablespoon of the vegetable oil in a wok or large, deep frying pan over medium-high heat and add the onion and stir-fry for 1 minute and then add the broccolini, celery and garlic and stir-fry for a further 3-4 minutes or until tender-crisp and then transfer to a bowl and set aside.
Step 4
Heat the remaining 2 teaspoons of oil in the wok and add the tofu and cook, stirring occasionally for 3-4 minutes or until heated through – the tofu will break up slightly but that’s okay.
Step 5
Add the noodles, sauce mixture and vegetables to the wok and use 2 wooden spoons to toss to combine and then divide among serving bowls and sprinkle with sesame seeds and chilli.
Tips & Variations
No special items needed.
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