Vegetable Lo Mein with Egg Noodles
  • Prep time: 20 minutes
  • Calories: 350
  • 12 of Broccoli
  • 18 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 13 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!