CHOW MEIN

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PREP TIME 15 minutes
COOK TIME 20 minutes
SERVES 4

INGREDIENTS

280g packet chow mein egg noodles 

1 carrot, cut into long, thin matchsticks 

¼ baby Chinese cabbage (wombok), thinly shredded 

1 large zucchini, cut into long, thin matchsticks 

2 shallots, thinly sliced 

1 cup (80g) bean sprouts 

Chow Mein Sauce 

2 garlic cloves, sliced 

3cm piece of ginger, peeled and finely grated 

2 tbsp hoisin sauce 

1 tbsp soy sauce 

2 tsp sesame oil 

2 tsp white sugar 

2 tsp sambal oelek (or substitute with sriracha) 

2 tbsp water 

METHOD

Step 1 

Whisk together all the sauce ingredients in a medium bowl and set aside. 

Step 2 

In another bowl, steep the egg noodles in boiling water until they soften. Meanwhile, add lamb mince to a hot wok and stir-fry on high heat to render the fat. Once the fat has rendered, toss in the carrot, cabbage, zucchini, and shallots. Stir-fry until the vegetables are just tender, then pour in the sauce and cook until it’s well combined. 

Step 3 

Drain the noodles, then add them to the wok with the bean sprouts. Toss everything together until well combined and heated through. 

Step 4 

Divide the chow mein onto four plates and serve hot. Enjoy this vibrant, flavour-packed dish!