200g/7oz dried rice noodles
1 large carrot, sliced into julienne
2 scallions - green end only finely sliced
50g/1¾oz green beans
mixture of beansprouts, chinese cabbage leaves sliced, sliced red pepper,
2 tsp vegetable or sunflower oil
tofu (optional) cilantro to garnish
For the chow mein sauce
1 tbsp gluten free soy sauce
2 tsp golden syrup
1 tsp tomato ketchup
1 tbsp garlic infused oil
half a lemon, juice only
Place the dried noodles in a heatproof bowl and add boiling water from the kettle.
They will take approximately five minutes to cook.
When the noodles are cooked, drain them in a sieve and rinse the noodles under cold water.
Peel and chop the carrot. Everything should be sliced thinly if possible.
In a small bowl mix together the gluten free soy, golden syrup, ketchup and lemon juice. Have a taste - it should be tangy but sweet.
You can add a little more of the ingredients as needed.
Heat a large frying pan or wok and add the oil. Add the carrots, scallions and the beans as well as any other raw veg you want to add.
Stir fry for two minutes on a high heat before adding the sauce and a splash of water.
Taste. You may need extra syrup, lemon or soy sauce.
Add the cooked noodles to the stir-fried ingredients along with the beansprouts if you are using them.
Stir the chow mein for a couple of minutes over a high heat to finish the dish.
Serve in a bowl.
Recipe adapted from: Good Food