VEGETABLE CHOW MEIN
500 g/l Ib egg noodles 4 tbsp vegetable oil
1 onion, thinly sliced
2 carrots, cut into thin sticks
125 g/4 oz/1 Vi cups button mushrooms, quartered
125 g/4 oz mangetout (snow peas)
1/2 cucumber, cut into sticks
125 g/4 oz/2 cups spinach, shredded
125 g/4 oz/2 cups bean-sprouts
2 tbsp dark soy sauce
1 tbsp sherry
1 tsp salt
1 tsp sugar
1 tsp cornflour (cornstarch)
1 tsp sesame oil
1 Cook the noodles according to the packet instructions. Drain and rinse under running cold water until cool. Set aside.
2 Heat 3 tablespoons of the vegetable oil in a wok or large frying pan (skillet). Add the onion and carrots, and stir-fry for 1 minute. Add the mushroom quarters, mangetout (snow peas) and cucumber, and stir-fry for a further 1 minute.
3 Stir in the remaining vegetable oil and add the drained noodles with the spinach and bean-sprouts.
4 Blend together the remaining ingredients and pour over the noodles and vegetables
5 Stir-fry until thoroughly heated and serve.
For a spicy hot chow mein, add 1 tablespoon chlli sauce or substitute chilli oil for the sesame oil.