Chow Mein with Vegetables

An old recipe out of my Gourmet Vegan book.
1 Lb 450 g noodles
1 pt 600 ml water
4 Tblsp water
4 Tblsp vegetable oil
4 Tblsp vegetables fat
1 tsp ground ginger
1/2 head of celery, diced
1/2 cabbage, diced
2 onions or leeks, sliced
2 carrots, sliced
1/2 pt 300 ml vegetable stock
1 tsp yeast extract
1 Tblsp soya sauce
2 Tblsp cornflour
salt to taste
1/4 lb 125 g bean sprouts or 1 can, drained
Boil the noodles in 1 pt 600 ml water for 8 minutes. Drain.
Heat 3 Tblsp oil and 3 Tblsp fat in a pan until hot. Add the ginger, (we grow ginger so I peel and thinly slice 1 inch 2.5 cms instead) and all the vegetables, except the bean sprouts. Stir fry for 3 minutes. Add the stock and bring to the boil. Simmer for 5 minutes. Add the yeast extract and soya sauce. Mix the cornflour with 4 Tblsp of water and add slowly stirring all the time. Season to taste.
Remove half the vegetable mixture and put on one side.
Add the noodles to the remaining half and stir fry for 3 minutes, until the noodles are heated through.
Transfer to a hot serving dish.
Return the reserved vegetables to the pan with 1 Tblsp oil and 1 Tblsp fat. Add the bean sprouts and cook for a further 2 minutes.
Place on top of the noodles.
Serve with a salad.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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