Chinese takeaway veg chow mein

Another quick & tasty fakeaway !!

Ingredients: (serves 4)

  • 4 nests of fine egg noodles (usually the supermarket own brands are the best)
  • 1 stock cube
  • Sesame oil
  • Olive oil
  • 2 white onions, chopped into chunks
  • 4 cloves of garlic, finely chopped
  • 3 green peppers, chopped into cubes
  • 4 spring onions, divided into bitesize pieces


  • 4 tbsp soy sauce
  • 2 tbsp ketcap manis (sweet soy sauce)
  • 2 tsp sesame oil
  • 1 tbsp chilli oil
  • 2 tbsp rice wine vinegar
  • 1 tbsp sugar


  1. Begin by cooking the noodles in boiling water with the stock cube- according to packet instructions.Processed with VSCO with c1 preset
  2. Once done, drain in a colander and rinse with cold water until the noodles are cold- to stop them from overcooking.Processed with VSCO with c1 preset
  3. Heat up 1 tbsp olive oil and 1 tbsp sesame oil in a wok until sizzling.
  4. Add the garlic and onion pieces, and stir.
  5. Then add the peppers and spring onions. Do not mix just yet- you want the onions to sit at the bottom for a few seconds to char and release flavour (traditional Chinese cooking method).Processed with VSCO with c1 preset
  6. Season with salt and white pepper.Processed with VSCO with c1 preset
  7. Then mix together until well combined. Keep stirring over high heat for a few minutes until the veg has softened. You still want them to have a bite.
  8. Then return the cold noodles to the pan and mix altogether.Processed with VSCO with c1 preset
  9. Add all the sauces into the noodles and stir.IMG_9921


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