Chow Mein-هاك شوف 2015-

 We're usually starving when we get home from church on Sundays.  If I've been smart I will have gotten up early enough to get something into the slow cooker, but if I haven't we have to resort to whatever I can come up with at short notice, because . . . we are absolutely famished by that time!




This went together really quickly and was so delicious when it was done.   I always like to have a few recipes like this handy Chow Mein one up my sleeve.  It uses ingredients that I normally have in my larder all the time.   You can pick up the noodles at any grocery store.  I use the already cooked ones for convenience but you could cook your own if you wanted to.

 

The sauce for the dish is really flavourful and with the added crunch of celery and cabbage . . .  not to mention plenty of garlic and ginger, it's a real winner!    It filled our after service tummy gaps at any rate!  I just threw together some chicken fried rice using leftover chicken from Saturday night and we were all happy!

*Chow Mein*

Serves 4

Printable Recipe  

Quick and easy and addictive.  I could eat this til it comes out my ears!

300g fresh egg noodles for stir fry (about 2 cups)

(ready cooked in the chiller section)

3 cloves of garlic, peeled and minced

60ml of dark soy sauce (1/4 cup)

1 TBS soft light brown sugar, packed

2 tsp freshly grated ginger root

1/4 tsp white pepper

2 TBS olive oil

1 onion, diced

3 stalks celery sliced on the diagonal

1/2 small cabbage, shredded with a knife

Whisk together the soy sauce, garlic, brown sgar, ginger root and white pepper.   Set aside.   Heat the olive oil in a large skillet.   Add the onion and cabbage and cook over medium heat, stirring often until crispy tender, five to ten minutes.  Add the celery and cook for about 3 minutes longer.    Ad the noodles and the soy sauce mixture.  Toss to combine well and heat through.   Serve immediately.