Mushroom Chow Mein
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Mushroom Chow Mein

This chow main calls for chestnut mushrooms but you can use your favourite variety and don’t be shy with them. You might think 400g mushrooms looks like a lot, but they cook down, so it's normal to end up throwing extra in.
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Ingredients
200g of dried chow mein noodles
3 tbsp of sunflower oil
400g of chestnut mushrooms, sliced
¼ tsp of salt
½ tsp of ground black pepper
1 onion, peeled & sliced
2 garlic cloves, peeled & minced
1 large carrot, peeled & sliced into matchsticks
1 red pepper, deseeded & sliced
½ savoy cabbage, thinly sliced
200g of beansprouts
10 spring onions, cut into 5cm lengths
for the chow mein sauce
1 tbsp of cornflour
2 tbsp of dark soy sauce
1 tbsp of Chinese rice wine
2 tbsp of kecap manis (sweet soy sauce)
2 tbsp of hoisin sauce
90ml of vegetable stock
1 tbsp of sesame oil
¼ tsp of white pepper
To Serve
2 spring onions, roughly chopped
1 tsp of sesame seeds
¼ tsp of chilli flakes
Method
Step 1

Start by making the sauce. In a small bowl, mix together the cornflour, soy sauce and Chinese rice wine, until the cornflour is fully incorporated.

Step 2

Add the kecap manis, hoisin sauce, vegetable stock, sesame oil and white pepper. Mix together to combine, then set side.

Step 3

Boil the chow mein noodles as per the packet instructions, then drain and run under cold water to stop them sticking together.

Step 4

Heat the oil in a wok over a high heat. Add the mushrooms, season with salt and pepper and stir-fry for 3 minutes, until the mushrooms are soft.

Step 5

Add the onion, garlic and carrot, and stir-fry for a further 3 minutes, regularly tossing everything together with a spatula.

Step 6

Add the red pepper, cabbage, beansprouts and spring onion and fry again for 2 minutes, keeping everything moving in the wok with your spatula.

Step 7

Add the noodles and pour over the chow mein sauce.

Step 8

Stir-fry everything together for 2-3 minutes, tossing regularly with a set of tongs, until the noodles are hot.

Step 9

Serve topped with spring onion, sesame seeds and chilli flakes.

Tip: Swap out the vegetables for whatever you like. Sugar snap peas, sliced green beans, courgette all work great.

Kitchen Sanctuary: It’s All About Dinner by Nicky Corbishley.

Published by Kyle Books

Photography by Nicky Corbishley

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

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