Shittake Chow Mein
470g
640
CO2
9%
kcal
23%
Protein
68%
Fat
Carbs
Balanced Macro Nutrients • Low in Saturated Fat • Vegan Option
Chow mein is a traditional Chinese dish of thin noodles and crunchy veggies in a flavorful sauce. When the dish was first popularized in America in the 1850s it became more meat heavy, and with egg fried noodles and a thicker sauce. Our vegan recipe returns chow mein to its veggie roots - the perfect combination of meaty shiitake & chestnut mushrooms combined with crunchy carrots, tender broccoli, and toasted cashew nuts gives this chow mein great texture and unrivalled taste.
Climate Kitchen Hacks: We switch the meat for mushrooms in our delicious chow mein recipe. The same serving size has a 90% lower carbon footprint, 10% fewer calories, and 30% less fat than beef-based chow mein recipes.
Serves: 4
Prep Time: 10 mins
Cooking Time: 20 mins
Ingredients:
4 servings of wheat noodles (2/3 lb, 300g, dry weight, vegan option)
8 sprays of canola (rapeseed) oil
1 large onion (1 cup, 240g), thick sliced
2 tbsp fresh ginger, grated or finely diced
4 cloves of garlic, minced/crushed
2 cups (240g) tenderstem/baby broccoli
2-3 carrots (1 cup, 240g), peeled halved and sliced lengthways
1 1/2 cups (180g) shiitake mushrooms, sliced
1 1/2 cups (180g) chestnut or Portobello mushrooms, sliced
1/4 cup (60g) cashews, roughly chopped (fairtrade certified)
2 tbsp sesame seeds
6 tbsp (90ml) of soy sauce
1 1/2 tbsp of sesame oil
4 green/spring onions (1/4 cup, 60g), thinly sliced
Instructions:
Assemble, measure, and prepare the ingredients.
Cook the noodles according to the package instructions and set aside once cooked.
Meanwhile, spray 4 sprays of oil in a wok or large frying pan to coat, and heat on medium-high.
Add the onion and fry for 2-3 minutes until softened, add the ginger and fry for another 1-2 minutes until fragrant, add the garlic and fry for another 30 seconds.
Add the broccoli, carrots, and two types of mushrooms, spray with the remaining 4 sprays of oil, and stir-fry for an additional 4-6 minutes until the vegetables are tender and cooked through (retaining a little bite).
While the vegetables cook, take a small pan (no oil), add the cashews and sesame seeds and heat gently until lightly toasted/browned (watch careful to avoid burning). Set aside.
Next, add the cooked noodles, soy sauce, and sesame oil to the vegetables and toss everything together until the noodles and vegetables are evenly coated in the sauce.
Serve hot, garnished with sliced green/spring onions, plus the toasted cashews & sesame seeds.
Qǐng màn yòng- Enjoy your meal!
