Veggie Chow Mein

Yields5 Servings
 500 g Bio XXI Andean Spaghetti
 200 g Carrots (thinly sliced, julienne style)
 300 g Broccoli
 300 g Mushrooms (thinly sliced, julienne style)
 150 g Red Bell Peppers (thinly sliced, julienne style)
 150 g Yellow Bell Peppers (thinly sliced, julienne style)
 150 g Green Bell Peppers (thinly sliced, julienne style)
 200 g White Onion (thinly sliced, julienne style)
 3 tsp Fresh Ginger (grated)
 3 tsp Fresh Garlic (grated)
 Garlic Chives (chopped) - To taste
 Bean Spouts
For the sauce
 1 cup Soy Sauce
 ¼ cup Rice vinegar
 ¼ cup Sesame Oil
 Fish or Oyster Sauce (to taste)
1

Cook the Bio XXI Andean Spaghetti according to the instructions on the packaging.

2

Trim and cut the broccoli into small flowers and cook or blanch them in boiling water for 2 minutes, remove them from the water and pass them through plenty of cold water to stop the cooking.

Set aside.

3

In a bowl, prepare the sauce by mixing the soy sauce, rice vinegar & sesame oil.

Set aside.

4

Heat a wok, add a little oil and first fry the ginger and garlic, then add the carrot and when they are tender add the onion and mushrooms, when they are tender add the paprika.

Fry until all veggies are al dente.

5

When all the vegetables are al dente, add the prepared sauce, the broccoli and the cooked spaghetti, stir until all the ingredients are mixed and finally add the chopped chives, the bean sprouts, some oyster sauce (to taste) and give the bowl a final stir.

Enjoy!

6

Chef Tips:
- Garnish with some more chopped chives or Sesame Seeds.
- Add some chopped chilli or chilly sauce for some heat.

Ingredients

 500 g Bio XXI Andean Spaghetti
 200 g Carrots (thinly sliced, julienne style)
 300 g Broccoli
 300 g Mushrooms (thinly sliced, julienne style)
 150 g Red Bell Peppers (thinly sliced, julienne style)
 150 g Yellow Bell Peppers (thinly sliced, julienne style)
 150 g Green Bell Peppers (thinly sliced, julienne style)
 200 g White Onion (thinly sliced, julienne style)
 3 tsp Fresh Ginger (grated)
 3 tsp Fresh Garlic (grated)
 Garlic Chives (chopped) - To taste
 Bean Spouts
For the sauce
 1 cup Soy Sauce
 ¼ cup Rice vinegar
 ¼ cup Sesame Oil
 Fish or Oyster Sauce (to taste)

Directions

1

Cook the Bio XXI Andean Spaghetti according to the instructions on the packaging.

2

Trim and cut the broccoli into small flowers and cook or blanch them in boiling water for 2 minutes, remove them from the water and pass them through plenty of cold water to stop the cooking.

Set aside.

3

In a bowl, prepare the sauce by mixing the soy sauce, rice vinegar & sesame oil.

Set aside.

4

Heat a wok, add a little oil and first fry the ginger and garlic, then add the carrot and when they are tender add the onion and mushrooms, when they are tender add the paprika.

Fry until all veggies are al dente.

5

When all the vegetables are al dente, add the prepared sauce, the broccoli and the cooked spaghetti, stir until all the ingredients are mixed and finally add the chopped chives, the bean sprouts, some oyster sauce (to taste) and give the bowl a final stir.

Enjoy!

6

Chef Tips:
- Garnish with some more chopped chives or Sesame Seeds.
- Add some chopped chilli or chilly sauce for some heat.

Veggie Chow Mein
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