Chow Mein Style Noodles with Pea Shoots
Ingredients
- 1 tsp Sesame Oil
- 1 tbsp Vegetable Oil
- 1 Bunch Spring Onions
- 2 Garlic Cloves
- 1 inch Ginger Root
- ½ tsp Chinese 5 Spice Powder
- 150g Mange Tout
- 1 Flat Mushroom
- 2 tbsp Rice Wine/Sherry
- 4 tbsp Soy Sauce
- 100g Pea Shoots (2 bags)
- 300g Amoy Straight to Wok Udon Noodles or Cooked Egg Noodles
- 4 tbsp Unsalted Cashew Nuts
Place the cashew nuts under a grill until lightly toasted. Leave to cool then chop roughly.
Slice the spring onions lengthways into thin strips then finely chop the garlic and ginger.
Heat both types of oil in a large wok then stir fry the spring onions, garlic and ginger for 2 minutes. Add the Five Spice Powder, the mange tout and chopped mushroom then stir fry for another 2 – 3 minutes.
Place the cooked noodles, soy sauce and rice wine into the wok and stir fry until the noodles are heated through. Serve with the cashew nuts sprinkled on top.
Perfect with a piece of steamed salmon or trout.
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