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.
Pour in the sauce and bring to the bubble, cooking for less than a minute until the sauce is shiny. Toss the noodles and gently fold them in, mixing the noodles with the ingredients and sauce together in the wok, but being careful not to “stab” at the noodles or ingredients. Season with 1 tbsp tamari.
Finally sprinkle in the beansprouts and give it one last stir together. Spoon out and sprinkle over spring onion curls, toasted cashew nuts and black sesame seeds. Place on the table and serve with other dishes or spoon into individual serving plates. Serve with Chiu Chow chilli oil on the side.

Recipe adapted from The Kew Gardens Cookbook edited by Jenny Linford (Kew Publishing, £20)

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

Recipe: Buddha’s veggie chow mein

Topics:

Ingredients

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