Vegetable Chow Main Ken Hom

Ingredients

• 225g (7 1/2oz) dried or fresh egg noodles
• 1tbsp sesame oil, plus more to serve
• 1 1/2tbsp groundnut or vegetable oil
• 2-3 garlic cloves, chopped
• 50g (2oz) carrots, shredded
• 50g (2oz) mangetout, trimmed and shredded
• 3tbsp spring onions, finely chopped on the diagonal
• 1 red pepper, shredded
• pinch sugar
• 2tsp light soy sauce
• 2tsp dark soy sauce
• 1tbsp rice wine or dry sherry

Method

1. Cook the noodles following the packet instructions. Drain and cool under the cold tap.
2. Transfer to a bowl and toss with the sesame oil. Set aside.
3. Heat the wok over a high heat and add the groundnut oil. When smoking, stir-fry the garlic for 10 seconds, then add the carrots, mangetout, spring onions and red pepper.
4. Cook for 1 minute, then add the noodles, sugar, soy sauces, rice wine, season with white pepper and salt. Drizzle over a little sesame oil and toss to coat. Serve immediately.

Source: Tesco