INGREDIENTS

• 100g roughly cubed red onion
• 100g roughly cubed pepper mix
• 30g celery, sliced at an angle
• 20g ginger, shredded
• 4 garlic cloves, shredded
• 50g mushrooms, quartered
• 25g spring onions, sliced
• 300g egg noodles
• 30ml oil (your choice: vegetable or ground nut oil)
• Salt to taste
• Pepper of choice to taste
• 20ml dark soya sauce
• 125ml black bean sauce
• Juice of 1 lime
• Chilli sauce of choice to desired heat taste
• 20g coriander roughly chopped

* NB: You can add or replace your own ingredients of choice; if using meat or fish, marinate and cook thinly sliced pieces of meat/fish first, then follow the instructions as below.

METHOD

• In a very hot pan add oil. Once the oil is heated, add all the vegetables and stir fry until half cooked and sizzling but still crunchy. In a separate pan blanch the egg noodles with salted hot water.
• Add black bean sauce, chilli sauce and soya sauce to the crunchy vegetables and mix in the blanched noodles. Add a tsp of diluted corn flour to cold water and mix it to get desired consistency.
• Add thinly sliced seasonal greens and finish it with lime juice, spring onion and coriander. Check for seasoning.
• Once you see the moisture is thickened and looks glossy stop cooking and serve immediately to enjoy the chow mein at its best.