Asian Style Vegetable Chow Mein Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Noodles400 Gram (1 Packet)
 Carrots4 , shredded
 Capsicums2 , shredded
 Celery stick1 , diced
 Bean sprouts1⁄2 Cup (8 tbs)
 Cabbage1 Cup (16 tbs), shredded
 Bamboo shoots1⁄2 Cup (8 tbs)
 Onion1 , sliced
 Garlic1 Clove (5 gm), chopped
 Sugar1 Tablespoon
 Brandy1 Tablespoon
 Salt3 Teaspoon
 Pepper powder1⁄2 Teaspoon
 Soy sauce1 Tablespoon
 Hot szechwan sauce4 Tablespoon
 Cornflour2 Teaspoon
 Water1 1⁄2 Cup (24 tbs)
 Chili oil1 Teaspoon
 Oil1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4130 Calories from Fat 2287

% Daily Value*

Total Fat 259 g399%

Saturated Fat 37 g184.9%

Trans Fat 0.2 g

Cholesterol 336 mg112%

Sodium 7659.3 mg319.1%

Total Carbohydrates 384 g127.9%

Dietary Fiber 35.2 g140.8%

Sugars 60.5 g

Protein 73 g146%

Vitamin A 848% Vitamin C 507%

Calcium 36.8% Iron 66.9%

*Based on a 2000 Calorie diet

Directions

Cook noodles in boiling water with 1 teaspoon salt.
When cooked wash under running water and drain well.
Sprinkle 1 teaspoon oil and set aside for 20 minutes.
Heat half cup oil and fry noodles till colour turns light brown.
Remove.
Heat again half cup oil and fry onion, garlic and bamboo shoots for 2 minutes.
Add all the remaining vegetables and fry for 5 minutes.
Add 1 cup water and cook till vegetables are tender.
Add all the seasonings, with hot szechwan sauce.
Mix cornflour with half cup water and add to the vegetable mixture.
When the sauce thickens, remove from fire and sprinkle chilli oil.
Place noodles in a plate.
Pour the vegetable mixture over it and serve hot.
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