Vegetarian Chow Mein

4
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

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 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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