Vegetable Lo Mein with Egg Noodles
- Prep time: 20 minutes
- Calories: 350
- 1⁄2 of Broccoli
- 1⁄8 of Green Cabbage
- 100 g of Portobello Mushrooms (small)
- 2 of Spring Onion
- 1 of Carrot
- 2 of Garlic Clove
- 40 g of Peas
- 100 g of Egg Noodles
- 2 Tsp of Cornflour
- 2 Tsp of Curry Powder
- 100 g of YPI Stir Fry Sauce
Prepare Ingredients:Cut the carrot into matchstick size pieces. Thinly slice spring onion on a slight angle, keeping the white and green parts separate. Cut broccoli into bite size florets. Trim stems of shiitake mushrooms and slice. Peel and mince garlic. Finely shred cabbage. Put a pot of water on to boil (for step 3).
Start Stir Fry:Heat a drizzle of olive oil in a nonstick pan over medium heat. Add carrot, white parts of spring onion, garlic and mushroom and stir fry for 3 minutes.
Cook Egg Noodles:Add the egg noodles to the pot of boiling water. Cook 5-6 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together.
Add Remaining Vegetables:Add curry powder, stir fry for another minute or until fragrant. Mix cornflour with 1⁄3 cup water in a small bowl, stirring well. Add broccoli florets, cabbage, YPI stir fry sauce and cornflour slurry. Stir fry for 2 minutes until well combined and sauce has thickened slightly.
You Plate It:Add the peas, noodles and green parts of spring onion and stir fry for 1-2 minutes to warm through. Divide among serving bowls, garnish with remaining spring onion and enjoy!