Adding a 'shroom spin on this Chinese classic, here's a quick and easy Eastern recipe to share with the whole family...
Vegan Chow Mein with Shiitake Mushrooms
Handful of black sesame seeds
50g dried shiitake mushrooms
115g dried/fresh egg noodles
1/2 tbsp & 1 1/2 tsp of sesame oil
1 1/4 tbsp groundnut oil
25g cooked ham (shredded)
2 tsp light soy sauce
1 tsp dark soy sauce
1 1/2 tbsp rice wine
1/2 tsp ground white pepper
1/4 tsp caster sugar
1 spring onion (chopped)
Cook the egg noodles in boiling water for 5 minutes, then drain and place them in cold water immediately.
Mix in 1 tbsp of sesame oil and leave to one side.
Combine the shiitake mushrooms with the soy sauce, rice wine, remaining sesame oil, white pepper and mix well. Leave to marinate for around 10-15 minutes.
Heat a separate wok over a high heat, then add 1 tbsp of groundnut oil until very hot (2 mins).
Once stir-fried, transfer to a plate.
Re-use this same wok, and reheat until very hot with the remaining groundnut oil.
Once the oil is starting to spit, chop and add the garlic and stir-fry for around 10 seconds.
Add the 50g of mangetout, cooked ham to stir-fry for 1 minute.
Combine all the rest of the ingredients together and stir-fry for 2 minutes. Cook for a further 3-4 mins on a medium-low heat to allow all ingredients to combine.
Add the black sesame seeds on top and stir for a further 1 minute.
Serve and enjoy!