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
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
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.