Vegetable Chow Mien with Lemon Sauce
This is deliciously refreshing oriental recipe, that is both quick and surprisingly easy to prepare. It is a meal in tiself but can equally be served with stir-fried rice as part of a larger meal.

Vegetable Chow Mien with Lemon Sauce
Ingredients
2 tbsp rapeseed oil
50g cashew nuts
2 carrots, cut into julienne sticks
3 celery sticks, cut into julienne sticks
1 green pepper, cut into julienne sticks
250g beansprouts
250g medium egg noodles
2 tbsp sesame seeds, toasted

lemon sauce
juice of 2 lemons
2 tbsp light soy sauce
1 tbsp dry sherry
150ml vegetable stock
2 tbsp sugar
2 tsp cornflour

Vegan meal
Serves: 4
Preparation time: 15 minutes
Note: Use whole wheat noodles to turn this into a vegan dish.

1 Heat the oil in a wok or large saucepan. Add the cashew nuts and constantly toss until the nuts are lightly golden in color, remove them with a slotted spoon and set to one side.

2 Add the carrots and celery to the wok and stir-fry for 4 minutes before adding the pepper and beasprouts, stir-fry for a further 3 minutes.

3 While the vegetables are cooking cook the noodles in a pan of boiling water as per the packet instructions, this will normally be 3-4 minues.

4 Combine in a jug all the ingredients for the lemon sauce and mix well.

5 Remove the vegetables from the wok and set to one side, quickly pour the lemon sauce mixture into the hot wok and stir continuously for 2 minutes until it has thickened, return the vegetables and the cashew nuts to the wok and coat with the sauce.

6 Finally drain the noodles and arrange onto the serving dish and spoon over the vegetables and sauce. Sprinkle with the toasted sesame seeds and serve.

Nutritional Info
typical amounts per serving
caloies
0Kcal
fat
0g
saturated
g
unsaturated
g
carbohydrates
0g
sugar
0g
fibre
0g
protien
0g
salt
0mg