Mixed vegetable chow mein with black bean sauce
— 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.
— 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.