Vegetable Chow Mein Recipe | School of Wok (2024)

Posted on Wed 13th January 2021

With classic Chinese flavours, this dish is quick and easy to make, thanks to Jeremy's 'wok clock' method and perfect for a mid-week meal.

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• 100g firm tofu
• 300g chow mein noodles
• ½ Red pepper
• ½ onion
• 1 Pak choi
• 3-4 stems tenderstem broccoli
• 1 spring onion
• 1 tsp sesame oil
• Vegetable oil

The Marinade

• 1 tsp Light soy sauce
• ½ tsp Sesame oil
• ½ tsp Sugar

The Sauce

• 1 tbsp mushroom sauce
• 1 tbsp light soy
• 1 tbsp Dark Soy
• 1 tsp sugar

• Soak the noodles in hot water for 8-10 minutes if you like your noodles with a bite. Drain them and leave them to dry on a clean tea towel for 10 minutes.

• Slice the red pepper and onion, cut the tenderstem broccoli into 2 cm pieces, finely slice the spring onion and roughly chop the pak choi. Place on your wok clock as follows: Onion first, then red pepper, broccoli, pak choi, and finally the spring onion.

• Cut the tofu into 2cm strips, marinate with a teaspoon of light soy sauce, ½ teaspoon of sesame oil and ,a pinch of sugar

• Mix all the sauce ingredients in a small mixing bowl and set aside.

• Heat 1 tablespoon vegetable oil in your wok to a medium-high heat, add tofu, cook for 30 seconds or after it turns golden brown, transfer to a plate.

• Bring the wok back to high heat with a 1 tablespoon of vegetable oil, add the onions and peppers and cook for 30 seconds push them to the back of the wok and add the tenderstem broccoli cook for further 30 seconds and add the pak choi.

• If your wok is filling up with the cooked vegetables, transfer them onto a plate. Bring the wok back to high heat, add a little oil, once the oil is smoking hot, place a good handful of noodles into the wok and start to stir fry for at least a minute, add the sauce, vegetables and tofu.

• Stir-fry the noodles to distribute the sauce evenly, add the sesame oil. Stir carefully to combine all the ingredients well. Serve