Recipes / Noodles and stir-fries
Vegetable chow mein
Crunchy vegetables and ramen noodles stir-fried hot and fast with soy sauce. Do all the chopping first, because once the wok is hot it is done in a few minutes.
- Time
- 20 min
- Serves
- 2
- Season
- Summer
Method
- Shred the white cabbage finely, cut the carrot into matchsticks, slice the red pepper into thin strips, slice the garlic and cut the spring onions into 3 cm lengths. Have everything ready, because the cooking is fast.
- Cook the ramen noodles in a pan of boiling water for the time on the packet, usually 3 to 4 minutes, until loosened and tender. Drain, then toss with the sesame oil so they do not stick.
- Heat the olive oil in a wok or large frying pan over a medium-high heat until hot but not smoking.
- Add the cabbage, carrot and red pepper and stir-fry for 4 minutes, until softened but still crunchy, with a few charred edges. Add the garlic for 30 seconds.
- Add the noodles, beansprouts, spring onions and soy sauce. Toss for 2 minutes, until everything is hot and the noodles are evenly coloured.
- Serve at once in warm bowls.
Tip Toss the cooked noodles in sesame oil straight away, or they will stick. Any vegetables from the fridge work, as long as they are cut small.
Per portion
| Energy | 589 kcal |
| Protein | 19 g |
| Carbohydrate | 88 g |
| of which sugars | 16 g |
| Fat | 16 g |
| of which saturates | 2 g |
| Fibre | 10 g |
| Salt | 4.98 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- ramen noodles200 g
- white cabbage200 g
- carrot1
- red pepper1
- beansprouts150 g
- spring onion4
- garlic2 cloves
- soy sauce3 tbsp
- sesame oil1 tbsp
- olive oil1 tbsp
