Veg Chow Mein

Whenever my fridge gets an overdose of fresh veggies from the market I make veg chow mein for the two of us. It’s such a great way to eat vegetables. I almost hate veggies in curries...almost because I really love eating them in a fish curry, so veg chow mein is kind of my escape route to have a perfect veg meal without feeling gory. I think you have got my point.

Veg Chow Mein

Serves 2

Ingredients:

250gm of cooked egg noodles

1 medium onion – sliced

½ cup of cabbage – shredded

1 red capsicum – thinly sliced

1 green capsicum – thinly sliced

1 medium carrot – julienned

A handful of French beans – cross cut

2 tsp dark soy sauce

1 tsp oyster sauce

½ tsp sesame oil

1 tsp fish sauce

4 cloves of garlic – minced

1 inch ginger – julienned

A handful of unsalted toasted cashew nuts

1 tbsp oil

Salt & Pepper

Method:

In a bowl mix in the soy sauce, oyster sauce, fish sauce and sesame oil. Keep aside.

Put the flame on high and heat the oil in a wok to its smoking point. Add the minced garlic. Sauté until the garlic starts to emit its pungent smell.

Add the sliced onions and shredded cabbage.

Sauté on high flame until the onions become translucent.

Add the French beans, carrots and capsicums.

Mix and cook for 2 minutes on high flame stirring continuously, until the veggies become a little soft.

Pour the prepared sauce and add some salt and pepper.

Add the kept aside cooked egg noodles.

Mix and stir fry until everything looks well coated and well incorporated.

Switch off the flame.

Taste and adjust the seasonings.

Serve immediately with the additional crunchy toasted cashew nuts.