Cook: 5 minutes

Serves: 4 to share

Use whichever noodles you like but I love organic soybean noodles, which are high in protein, gluten-free and high in fibre too. They have a slight beany flavour too.

Method:

Combine all the ingredients for the sauce, mix well and place in a jug. Cook the organic soybean noodles in boiling water for 3 minutes. Drain and refresh them in cold water. Dress with 1 tsp toasted sesame oil, mix well and set aside.
Prepare all the rest of the ingredients.
Heat a wok over high heat and add the rapeseed oil. Add the garlic, ginger, chilli and stir-fry for a few seconds, add the carrot and stir-fry for 1 minute, add the shiitake, mangetout, baby corn and pak choi leaves and toss, cooking for a few seconds. Add in the rice wine. Stir gently for 1 minute. Add the smoked tofu slices.

Topics:

Vegetarian recipe

Ingredients

Name: Recipe: Buddha’s veggie chow mein
Prep time: 25 min
Cook time: 5 min
Yield: 4 to share
Ingredients: 200g (dried weight) organic soybean noodles; 1 tsp toasted sesame oil; 1 tbsp rapeseed oil; 2 cloves of garlic, peeled and finely chopped; 2.5cm of freshly grated root ginger; 2 large red chilli, deseeded, sliced into julienne strips; 10 fresh shiitake mushrooms sliced; 1 large carrot, topped, tailed, sliced into julienne strips; 1 small handful of mangetout, washed, sliced into julienne; 200g baby corn, sliced in half on the angle down the middle; 2 baby pak choi, washed, halved down the middle; 1 tbsp Shaoxing rice wine or dry sherry; 200g smoked tofu with sesame seeds, (optional), sliced to julienne; 1 tbsp tamari; 100g beansprouts; 2 large spring onions, julienne, placed in cold iced water to give ‘curls’; 1 large handful of toasted cashew nuts; 1 tbsp black sesame seeds; For the sauce; 100ml cold vegetable stock; 1 tbsp tamari or low-sodium light soy sauce; 1 tbsp vegetarian mushroom sauce; 1 tbsp toasted sesame oil; 1 tbsp rice vinegar; 1 tbsp cornflour; Chiu Chow chilli oil, to serve

200g (dried weight) organic soybean noodles
1 tsp toasted sesame oil
1 tbsp rapeseed oil
2 cloves of garlic, peeled and finely chopped
2.5cm of freshly grated root ginger
2 large red chilli, deseeded, sliced into julienne strips
10 fresh shiitake mushrooms sliced
1 large carrot, topped, tailed, sliced into julienne strips
1 small handful of mangetout, washed, sliced into julienne
200g baby corn, sliced in half on the angle down the middle
2 baby pak choi, washed, halved down the middle
1 tbsp Shaoxing rice wine or dry sherry
200g smoked tofu with sesame seeds, (optional), sliced to julienne
1 tbsp tamari
100g beansprouts
2 large spring onions, julienne, placed in cold iced water to give ‘curls’
1 large handful of toasted cashew nuts
1 tbsp black sesame seeds

For the sauce
100ml cold vegetable stock
1 tbsp tamari or low-sodium light soy sauce
1 tbsp vegetarian mushroom sauce
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tbsp cornflour
Chiu Chow chilli oil, to serve