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Stir Fried Noodles (Chow Mein)

Prep: 10 mins

Cook: 5 mins

Wok Cooking

Jeremy Pang and James May cook up a simple stir fry with handmade noodles.

  • 300g egg noodles (Handmade)

  • 100g green cabbage / sweetheart cabbage

  • 75g bean sprouts, washed and picked

  • 2 spring onions, sliced

Sauce

  • 1⁄2 tbsp light soy

  • 1 tbsp dark soy

  • 1 teaspoon sesame oil

Method

  • Soak the egg noodles in hot water for 3-5 minutes until softened, separated, but still al-dente. Once the noodles have separated, drain the water and allow to dry by placing the strands on a clean tea towel. or use your fresh handmade noodles that have already been boiled, drained and dried.

  • Wash, pick and finely slice all the vegetables and herbs and set aside.

  • Measure all the sauce ingredients into a small bowl. Set up your wok clock as follows; the finely sliced cabbage, at 12 o’clock, followed by the bean sprouts then the noodles, sauce and finely sliced spring onions.

  • Heat 1 tablespoon vegetable oil in a wok to high heat. Once smoking hot add the cabbage and stir-fry for 30 seconds before adding the beansprouts. Continue to stir fry for another 30 seconds before bringing the wok back up to a smoking point and then adding the noodles to the wok. Toss the noodles through once or twice and then pour the sauce over the noodles and then fold the sauce into the noodles whilst keeping the wok on a high heat.

  • Continue to stir and combine for a minute or so; sauce wrap around the vegetables and noodles should develop a rich, glossy mahogany colour.

  • Finally add in the spring onions and a dash of sesame oil, tip into a serving bowl or plate and serve immediately.


  • 300g egg noodles (Handmade)

  • 100g green cabbage / sweetheart cabbage

  • 75g bean sprouts, washed and picked

  • 2 spring onions, sliced

Sauce

  • 1⁄2 tbsp light soy

  • 1 tbsp dark soy

  • 1 teaspoon sesame oil


Method

  • Soak the egg noodles in hot water for 3-5 minutes until softened, separated, but still al-dente. Once the noodles have separated, drain the water and allow to dry by placing the strands on a clean tea towel. or use your fresh handmade noodles that have already been boiled, drained and dried.

  • Wash, pick and finely slice all the vegetables and herbs and set aside.

  • Measure all the sauce ingredients into a small bowl. Set up your wok clock as follows; the finely sliced cabbage, at 12 o’clock, followed by the bean sprouts then the noodles, sauce and finely sliced spring onions.

  • Heat 1 tablespoon vegetable oil in a wok to high heat. Once smoking hot add the cabbage and stir-fry for 30 seconds before adding the beansprouts. Continue to stir fry for another 30 seconds before bringing the wok back up to a smoking point and then adding the noodles to the wok. Toss the noodles through once or twice and then pour the sauce over the noodles and then fold the sauce into the noodles whilst keeping the wok on a high heat.

  • Continue to stir and combine for a minute or so; sauce wrap around the vegetables and noodles should develop a rich, glossy mahogany colour.

  • Finally add in the spring onions and a dash of sesame oil, tip into a serving bowl or plate and serve immediately.

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