Veg­e­tar­ian chow mein

We’ve made this fast noo­dle fave su­per saucy, so it’s pumped with flavour, plus it’s low-cal. - - THIS MONTH - More and more users are look­ing for veg­e­tar­ian ver­sions of clas­sic dishes, like this chow mein.

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)

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