- 2 tbsp oil, divided
- 350 g (~ 12 1/2 oz) mixed stir fry vegetables (~ 5 cups when chopped) - see blog post for vegetable ideas
- 1/2 mild red chilli, finely chopped
- 3 cloves garlic, minced
- 1/2 tsp puréed ginger
- 160 g (~ 5 1/2 oz) extra firm tofu (I used smoked tofu), pressed and cut into bitesize pieces
- 410 g (~ 14 1/2 oz) fresh egg noodles
- 4 tbsp soy sauce
- 1/4 tsp Chinese five spice
- Black pepper
- 1 tbsp sesame seeds, to serve (optional)
Heat a dash of oil in a large wok, and add the vegetables. Stir-fry the veg for a couple of minutes, then add the chilli, garlic and ginger, and cook for a further 5 minutes, until the vegetables are fairly tender but still with a bit of bite.
While the vegetables are cooking, heat the remaining oil in a separate frying pan, and add the pieces of tofu. Cook for 5-10 minutes over a fairly high heat, until slightly crispy.
Add the fresh noodles to the cooked vegetables, along with the crispy tofu, soy sauce, five spice, and a pinch of black pepper. Mix thoroughly, and cook over a medium heat for another 5 minutes or so, until the noodles are soft and everything is piping hot. If the chow mein starts to look a bit dry, add a splash of water.
Serve hot, sprinkled with sesame seeds if desired.
Nutrition Facts
Veggie chow mein
Amount Per Serving (1 portion)
Calories 402
Calories from Fat 163
% Daily Value*
Fat 18.1g28%
Saturated Fat 2.8g14%
Cholesterol 31mg10%
Sodium 1248mg52%
Potassium 543mg16%
Carbohydrates 41.1g14%
Fiber 4.2g17%
Sugar 4.2g5%
Protein 20.5g41%
Calcium 128mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.