Ingredients
- For the chow mein sauce:
- 2tbs soy sauce
- 1tbs Hoisin sauce
- 1tsp cornflour
- ½tbs caster sugar
- ½tbs rice wine/dry sherry
- ½tbs sesame oil
- 100g dried fine egg noodles
- 1tbs vegetable oil
- ½ head bok choy, sliced
- 1 red pepper, chopped
- 50g fresh beansprouts
- 1 clove garlic, thinly sliced
- 3 spring onions, chopped
- 50g fresh kale/chard leaves, picked and chopped
- 1 red chilli, sliced
- ½tbs toasted sesame seeds, for garnish
- Start by making the sauce. Place the soy, hoisin, cornflour, caster sugar, rice wine and sesame oil in a small bowl, stir together with a spoon until combined, and set aside.
- Place the fine noodles into a large heatproof bowl, cover with freshly boiled water and cover with clingfilm. Leave to sit for two minutes, then rinse with cold water and strain well.
- Heat a large, nonstick frying pan and add the oil. Over a medium-high heat, add the bok choi and red pepper and fry for two minutes. Then add the beansprouts, garlic and spring onions and fry for two minutes. Add the kale/chard and red chilli, then stir in the chow mein sauce and allow to thicken slightly. Add the strained noodles into the pan and cook for two minutes to reheat, using a tongs to lightly coat them in the sauce. Remove the pan from the heat and serve in bowls, garnished with some toasted sesame seeds.
