Classic vegetables chow mein

Chinese food is something many people often crave, and while it is oh-so-delicious, it is an indulgence that can leave us feeling a bit bad after consuming so much MSG. You’d be hard-pressed to find anyone who doesn’t enjoy a big bowl of chow mein, even if it isn’t strictly traditional Chinese food, and this take on the classic dish is loaded with veggies, making it much healthier so you won’t have to feel guilty for indulging.

Ingredients

• 1 350g package of chow mein noodles
• 1/4 cup low sodium soy sauce
• 2 cloves garlic, crushed
• 2 teaspoons brown sugar
• 1/2 cup water
• 1 teaspoon rice vinegar
• 1 teaspoon Sriracha sauce
• 2 teaspoons sesame or vegetable oil
• 100g mushrooms, sliced
• 2 cups broccoli florets
• 2 large carrots, cut into matchsticks
• 2 cups shredded cabbage
• 4 spring onions, sliced
• 1 tablespoon sesame seeds to garnish

Method

1. Prepare noodles according to package instructions.
2. Mix together soy sauce, garlic, brown sugar, water, rice vinegar, and Sriracha in a medium bowl.
3. Heat oil in a wok over medium-high heat. Saute mushrooms until browned and remove from wok.
4. Add broccoli and carrots in wok with 1/4 cup of water. Cover and turn the heat down to medium, and let the vegetables cook for two minutes. Add cabbage and spring onions and stir-fry for one minute. Return mushrooms to wok along with noodles and toss well.
5. Add sauce to wok and toss noodles to coat. Let sauce come to a boil before turning off the heat. Garnish with sesame seeds and serve hot.