Vegetable Chow Mein

This recipe is part of my Around the World in 28 Days series.

This is probably the best stir fry I have ever made! Admitedly, if I ever do pick up the ol’ takeaway menu, a chow mein is one of my most likely choices. However, the truth is, this chow mein is the closest I’ve got to it tasting like a takeaway and – here’s the good bit – it’s ready in under 10 minutes! I crammed the recipe with the good stuff, including some veggies you wouldn’t normally think to use, like the beautiful butternut squash. It’s a perfect midweek meal and would be amazing for lunch the next day. Next time you reach for the takeaway menu, give this a go instead! You won’t regret it!IMG_6574Ingredients (Serves 1)

  • 1 tablespoon of Coconut Oil
  • 2 Spring Onions, roughly chopped
  • 1/4 Butternut Squash, roughly chopped
  • 1 clove of Garlic, finely chopped
  • 1 stick of Lemongrass, finely chopped
  • 1 Red Chilli, finely chopped
  • 1 small piece of Ginger, finely chopped
  • 2 Tenderstem Broccoli, roughly chopped
  • Handful of Runner Beans, roughly chopped
  • 1/2 Yellow/Red Pepper, finely sliced
  • 1 Pak Choi, leaves separated
  • Handful of Herbs (I use Coriander, Chives and Basil), roughly chopped
  • 200g Fresh Egg Noodles
  • 1/2 Jar of Chow Mein Sauce

Method

  1. Get a frying pan on a very high heat. Add the coconut oil along with the spring onion and butternut squash. Fry for a couple of minutes, just so they begin to soften.
  2. Throw in the garlic, lemongrass, chilli and ginger. Fry for another minute before adding the broccoli, runner beans and peppers. Let those soften down for another couple of minutes.
  3. Add the pak choi, noodles and herbs. Fry for a final 2 minutes and then stir through the sauce. Heat it through for a final 30 seconds and then serve!

Here’s an idea…

You’re more than welcome to use meat with this recipe if you like. Just make sure you adapt the timings to ensure that the meat is cooked all the way through.

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