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+ +

Vegetarian Chow Mein with Broccoli, Carrot and Mushroom

- +

+ Vegetarian Chow Mein with Broccoli, Carrot and Mushroom +

+ - +

- +

- - - Prep Time: 0:15 - Cook Time: 0:20 - Servings: 4 - - - Source: - - abc.net.au - - + + + Prep Time: 0:15 + + Cook Time: 0:20 + + Servings: 4 + + + + Source: + + + abc.net.au +

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Ingredients

-                250g dried egg or wheat noodles
6 dried shiitake mushrooms, soaked in boiling water for 30–60 mins
Neutral oil such as rice bran or sunflower
Fine sea salt
1 teaspoon sesame oil
2 cloves garlic, finely chopped
2cm piece ginger, finely sliced
200g (1 large) carrot, peeled and thinly sliced into discs
300g (1 head) broccoli, cut into bite size florets
1 spring onion, finely sliced
1 tablespoon toasted white sesame seeds
White pepper, to taste
Seasoning sauce
1 tablespoon vegetarian stir-fry sauce or oyster sauce, see tips above
180ml (¾ cup) mushroom soaking liquid or vegetable stock
1 teaspoon sesame oil
½ teaspoon sugar
1 1/2 teaspoon cornflour
1 tablespoon Shaoxing wine
1 tablespoon soy sauce

-            

Ingredients

+            
+              250g dried egg or wheat noodles
+            

+            
+              6 dried shiitake mushrooms, soaked in boiling
+              water for 30–60 mins
+            

+            
+              Neutral oil such as rice bran or sunflower
+            

+            Fine sea salt

+            
+              1 teaspoon sesame oil
+            

+            
+              2 cloves garlic, finely chopped
+            

+            
+              2cm piece ginger, finely sliced
+            

+            
+              200g (1 large) carrot, peeled and thinly sliced
+              into discs
+            

+            
+              300g (1 head) broccoli, cut into bite size
+              florets
+            

+            
+              1 spring onion, finely sliced
+            

+            
+              1 tablespoon toasted white sesame seeds
+            

+            
+              White pepper, to taste
+            

+            Seasoning sauce

+            
+              1 tablespoon vegetarian stir-fry sauce or oyster
+              sauce, see tips above
+            

+            
+              180ml (¾ cup) mushroom soaking liquid or
+              vegetable stock
+            

+            
+              1 teaspoon sesame oil
+            

+            
+              ½ teaspoon sugar
+            

+            
+              1 1/2 teaspoon cornflour
+            

+            
+              1 tablespoon Shaoxing wine
+            

+            
+              1 tablespoon soy sauce
+            

+          

- + +

- -

- - - - -

Directions

-            1. Bring a large pot of salted water to the boil. Add the noodles and cook according to packet instructions. Allow to drain well.
2. Drain the shiitake mushrooms, reserving the soaking liquid for the sauce, and finely slice.
3. Prepare the sauce by combining all the ingredients into a small bowl and whisking well.
4. Heat a large 10–12 inch heavy fry pan on medium-high heat. Add 2 tablespoons of neutral oil and the noodles. Add 1 teaspoon of salt, along with the sesame oil and toss the noodles to evenly coat. Push the noodles evenly around the pan and leave them to cook for 4–5 minutes, until a crispy skin has formed at the bottom. Toss the noodles so that some of the soft noodles are now at the bottom and cook for another 4–5 minutes until there's a crispy bottom.
5. Heat oven to 180˚C. Carefully slide the noodles onto a foiled lined tray so that the crispy layer is on the bottom and transfer to the oven to keep warm while you prepare the veggies.
6. To the same pan on medium heat, add 1 tablespoon of neutral oil, along with the garlic and ginger and fry for 20–30 seconds until fragrant. Add the carrots and broccoli and stir fry for 4–5 minutes until softened. Increase heat to medium-high, add the mushrooms and toss (if it looks dry, add another drizzle of oil). Stir fry for 2–3 minutes until all the vegetables are just tender. Stir the sauce and add it to the vegetables, and toss to evenly distribute. Continue to stir until the sauce thickens and when it does, turn off the heat.
7. Remove the noodles from the oven and carefully slide it, crispy side down, onto a large serving plate or platter. Scoop the saucy vegetables onto the noodles and top with shallots, sesame seeds and a little white pepper.

+      
+        
+
+        
+
+        
+          Directions
+          
+            
+              1. Bring a large pot of salted water to the boil. Add the noodles
+              and cook according to packet instructions. Allow to drain well.
+            

+            
+              2. Drain the shiitake mushrooms, reserving the soaking liquid for
+              the sauce, and finely slice.
+            

+            
+              3. Prepare the sauce by combining all the ingredients into a small
+              bowl and whisking well.
+            

+            
+              4. Heat a large 10–12 inch heavy fry pan on medium-high heat. Add
+              2 tablespoons of neutral oil and the noodles. Add 1 teaspoon of
+              salt, along with the sesame oil and toss the noodles to evenly
+              coat. Push the noodles evenly around the pan and leave them to
+              cook for 4–5 minutes, until a crispy skin has formed at the
+              bottom. Toss the noodles so that some of the soft noodles are now
+              at the bottom and cook for another 4–5 minutes until there's
+              a crispy bottom.
+            

+            
+              5. Heat oven to 180˚C. Carefully slide the noodles onto a foiled
+              lined tray so that the crispy layer is on the bottom and transfer
+              to the oven to keep warm while you prepare the veggies.
+            

+            
+              6. To the same pan on medium heat, add 1 tablespoon of neutral
+              oil, along with the garlic and ginger and fry for 20–30 seconds
+              until fragrant. Add the carrots and broccoli and stir fry for 4–5
+              minutes until softened. Increase heat to medium-high, add the
+              mushrooms and toss (if it looks dry, add another drizzle of oil).
+              Stir fry for 2–3 minutes until all the vegetables are just tender.
+              Stir the sauce and add it to the vegetables, and toss to evenly
+              distribute. Continue to stir until the sauce thickens and when it
+              does, turn off the heat.
+            

+            
+              7. Remove the noodles from the oven and carefully slide it, crispy
+              side down, onto a large serving plate or platter. Scoop the saucy
+              vegetables onto the noodles and top with shallots, sesame seeds
+              and a little white pepper.
+            

+          

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