This hot version of last year's Chow Mein Noodle Salad was developed on a rainy bank holiday when salad just wouldn't do.
As good as Chinese take-away but much much healthier & cheaper |
The ingredients are similar to the Chow Mein Noodle Salad but 67 opted for pre-cooked high-protein Lentil Noodles (M&S), which in previous tests passed with flying colours.
The sauce is the same selling point; turning the noodles into something more-ish and almost addictive. It has a sweet and savoury umami-ness (complex meaty savouriness).
If you need a bit of brushing up on how to home-cook Chinese, this recipe is a great template. There's a variety of vegetables and proteins to chose from.
67 used a pork steak but you could easily substitute chicken, beef, prawns or tofu... or a mix.
Other selling points?
It's a triple-duty dish with a single base; divide the noodles and vegetables according to the number of vegetarians and carnivores. Then proceed with the protein according to the recipe.
2 tbsp sesame paste/tahini or peanut butter
2 tbsp jasmine tea, water or stock
1.5-2 tbsp soy sauce (1.5 if there are blood pressure issues)
2 tbsp red wine vinegar (or balsamic)1 tsp sesame oil2 tbsp veg oil (opt)1/2 tsp sugar (opt)1 tbsp minced or grated garlic
broccolismall cauliflower floretsgreen beanscelerybell pepperpea podsmange toutbak choypeascarrot shavings
- Add dressing ingredients to a small jar/container with a tight fitting lid; shake vigorously; store in fridge until needed
- If using lentil noodles, separate with chopsticks or a fork, store covered in fridge till needed
- If noodles are uncooked, place in a large heat-proof bowl; cover with boiling water; leave 5-6 mins or until al dente; drain, rinse in cold water; separate with chopsticks or a fork; store covered in fridge 'till needed
- Cut vegetables in generous bite size pieces; cover; set aside or refrigerate
try to cut veg in similar size pieces - Chop/shred protein in generous bite size pieces; cover; set aside (or refrigerate)
These steps can be carried out the night before neededA pork steak, halved horizontally
then cut across the grain at an angle - Remove noodles, protein & veg from fridge 20 mins before serving time
- Heat a wok, large frying pan or good sized pot over high heat
- When smoking hot, add 1-2 tablespoons cooking oil (not olive); toss in hardest-to-cook veg first - here, the broccoli and pepper; stir fry quickly until half done - 2-3 mins
the hardest veg needs longest cooking - Add celery; stir fry 1 min; then add carrot shavings, stir quickly, then pour into a bowl (it will continue to cook later)
Carrot shavings take hardly any time to cook - (Empty pan will still be on high) Add protein in a single layer; leave 2-3 mins until golden brown underneath; flip; leave 1 minute then stir in the veg
Protein & veg - Add noodles and enough sauce to lightly coat; stir until all is amalgamated and each mouthful contains noodles, protein, veg & sauce
Budget-friendly noodles better than
a take-away - Garnish with thinly chopped spring onions, or peanuts, or chopped parsley if you wish and serve a jug of leftover sauce for the table
NOTES:
Chow Mein is a popular version of stir-fried noodles found just about everywhere in the UK & US. Introduced by Chinese immigrants during the American gold rush of the 1880's, it appears on the menus of most Chinese restaurants outside China.What made chow mein so popular was novelty value, price and mouthwatering flavours, textures and colours.Economics also played a role: noodles were cheap and available in bulk allowing Chinese cooks to keep prices down. They also had many proteins and veg to choose from, maintaining variety.
Please leave a Comment in the box belowThis recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.
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