Indo-Chinese Veg Chow Mein

Ingredients

• 350g Vegetarian Chow Mein noodles
• 2 tbsp vegetable oil
• 1.5 tbsp minced garlic
• 1 tbsp minced ginger
• 2 chilies
• 1 onion (inch-diced)
• 1 carrot (julienned)
• 1 red capscium (thinly sliced)
• 2 spring onions (greens and whites chopped and separated)
• 1.5 cups cabbage (finely shredded)
• 3 tbsp Lee Kum Kee Premium soy sauce
• 2 tsp hot chilli sauce
• 1 tbsp brown sugar
• 1/2 tsp crushed pepper
• Salt to taste
• 1.5 tbsp sesame oil
• 1 tbsp green chili sauce

Method

1. Prep all vegetables and keep aside. Cook noodles to package instructions and wash with cold water to stop the cooking process. Coat the noodles in half a tablespoon of sesame oil to avoid the noodles clumping together.
2. Heat vegetable oil in wok. Once hot and smoking, add ginger, garlic, chilies and white parts of spring onion. Stir fry until fragrant, ensuring not to let it burn.
3. Add capsicum, carrots and chopped onions. Stir fry for 2 minutes. Add in the shredded cabbage. Stir constantly until the cabbage is wilted, approximately another 2-3 minutes.
4. Toss in the noodles along with Lee Kum Kee Premium soy sauce, hot chilli sauce, green chili sauce, brown sugar, salt to taste and pepper. Toss together and stir fry until all ingredients are mixed and all noodles are coated with the sauce.
5. Add the greens of spring onions and 1 tbsp sesame oil. Toss for another minute then switch off heat.
6. Serve and enjoy!

Product used in recipe

• LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML