Spicy Vegetable Chow Mein

Recipe submitted by www.realfooddirect.co.uk!

Servings:

Cooking Time:

Ingredients:

• 285g chinese dried egg noodles
• 1 tbsp sesame oil
• 3 tbsp peanut oil
• 1-2 red hot chilli peppers finely sliced
• 2 cloves garlic crushed of finely chopped
• 2 tbsp minced fresh ginger
• 225g dried mushroom mix of Chanterelle, Cep and oyster mushrooms
• 225g onion chopped
• 1 celery stalk sliced thinly
• 1 large organic carrot peeled and sliced into thin batons.
• 115g fresh organic peas
• 225g bean sprouts
• 3 tbsp low salt soy sauce
• 2 tbsp rice wine
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tsp lime juice

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Instructions:

• Soak the chilli peppers for required time labeled on the box.
• Cook the noodles according to package directions.
• Rinse under cold water and drain thoroughly, then toss with sesame oil.
• Heat one tablespoon of the peanut oil in a wok or large saute pan until its smoke point.
• Add noodles, reduce heat and brown one side until firm and slightly golden; about four minutes.
• Turn over, heat another tablespoon of oil, and brown other side. Set aside.
• Heat remaining tablespoon of peanut oil and saute the garlic and onions.
• Add remaining vegetables and saute on high heat until vegetables are almost cooked.
• Whisk together the soy sauce, rice wine, rice vinegar, 1 tbsp of sesame oil and lime juice for the sauce.
• Add the sauce to the pan and saute until vegetables are tender but still crunchy.
• Serve over the noodles.

This recipes was a winning recipe in realfooddirect.co.uk's 2006 Fair Trade Recipe Competition, from Jo Bryan, Peterborough.