Vegetarian chow mein
We’ve made this fast noodle fave super saucy, so it’s pumped with flavour, plus it’s low-cal.
serves 4| prep 20 mins | cooking 10 mins
450g pkt shelf-fresh hokkien noodles 80ml ( 13 ⁄ cup) black bean sauce 80ml ( 13 ⁄ cup) salt-reduced soy sauce 2 tsp sesame oil 2 tsp honey 11 ⁄ 2 tbs vegetable oil 1 brown onion, cut into thin wedges
2 bunches broccolini, halved crossways 2 celery sticks, thinly sliced diagonally 2 garlic cloves, thinly sliced 200g pkt Chinese honey soy flavoured tofu, cut into thin strips 2 tsp sesame seeds, toasted Chopped fresh red chilli, to serve
1 Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soak. Use a fork or chopsticks to separate the noodles. Drain well. 2 Meanwhile, combine the black bean sauce, soy sauce, sesame oil and honey in a bowl. Set aside. 3 Heat 1 tbs vegetable oil in a wok or large, deep frying pan over medium-high heat. Add the onion and stir-fry for 1 minute. Add the broccolini, celery and garlic. Stir-fry for a further 3-4 minutes or until tender-crisp. Transfer to a bowl and set aside. 4 Heat the remaining 2 tsp oil in the wok and add the tofu. Cook, stirring occasionally, for 3-4 minutes or until heated through. 5 Add the noodles, sauce mixture and vegetables to the wok. Use 2 wooden spoons to toss to combine. Divide among serving bowls. Sprinkle with sesame seeds and chilli.
PER SERVE • 22g protein • 17g fat (3g saturated fat) • 44g carb • 8g dietary fibre • 442 Cals (1848kj)