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Spicy Vegetable Chow Mein (v)

Contributed by: Tessa Rogers of Real Food Direct

One of our winning recipes in our 2006 Fair Trade Recipe Competition, from Jo Bryan, Peterborough.


  • 285g Chinese Dried Egg Noodles
  • 1 tbsp Sesame Oil
  • 3 tbsp Peanut oil
  • I-2 Red Hot Chilli Peppers finely sliced
  • 2 Cloves Garlic crushed of finely chopped
  • 2 tbsp Minced fresh Ginger
  • 225g dried mushrooms ( a mix of your Chanterelle, Cep and especially oyster mushrooms.
  • 225g onion chopped 1 celery stalk sliced thinly
  • 1 large organic carrot peeled and sliced into thin batons.
  • 115g fresh organic peas
  • 225g bean sprouts


  • 3 tbsp low salt soy sauce
  • 2 tbsp Rice Wine
  • 2 tbsp Rice Vinegar
  • 1 tbsp Sesame Oil
  • 2 tsp Lime juice


Soak chilli peppers for required time Cook noodles according to package directions, and rinse under cold water.

Drain thoroughly then toss with sesame oil.

Heat one tablespoon of the peanut oil in a wok or large sauté pan, just until smoking.

Add noodles, reduce heat, and brown one side until firm and slightly golden, about four minutes.

Turn over, heat another tablespoon of oil, and brown other side. Set aside.

Heat remaining tablespoon of peanut oil and sauté garlic and onions.

Add remaining vegetables and sauté on high heat until vegetables are almost cooked.

Whisk together the sauce ingredients.

Add sauce and sauté until vegetables are tender but still crunchy.

Serve over the noodles.

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