Thick rice noodles Chow Mein. these are gluten free and easy for digestion. Using just a handful of flavoursome ingredients and You have a Simply Sentient Chow Mein sauce. Lets’ get to it.
Chow Mein Rice Noodles Stir fryPrint Recipe
- 300 gm thick rice noodles
- 2 tbsp finely chopped fresh coriander leaves
- 150 gm fresh baby sweets peas pod keep it whole
- 1 lagre red pepper sliced matchstick size
- 3 sticks of celery sliced to matchsticks size or half moon dices
- 2 carrots sliced to matchsticks size
- 1/2 cup Kikkoman soya sauce
- 2 tbsp toasted sesame oil for garnish
- 3 tbsp peanut oil for cooking
- 2-3 Dash white Pepper to taste
- 2 tbsp roasted sesame seeds
- 1 tsp grated fresh ginger
- 2 cups of fresh bean sprouts
- Dash of dark sweet grape jiuice
- 1 tsp sambal olek (optional)
- For the sauce
- In a bowl add light soya sauce (i love kikkoman)
- 1/4 cup of sweet dark grape juice
- 1 tbsp dark soya sauce
- 2 tbsp roasted sesame oil
- Mix them all well
- To bring the flavours togather with the noodles and veggies and sauce, give a final mix aafter adding the sauce.
Place wok over high flame, add peanut oil when its wok is hot add fresh ginger and saute few seconds then add the hard vegetables.
Add carrots and saute 30 seconds with a dash soya sauce, now add celery sticks, red peppers, sweet pea pods and finely chopped coriander leaves.
Give it a good mix to bring the flavours all to together with noodles.
Turned the fire off add the mung bean sprouts over the top the red white and green and orange colours make this dish really look amazing and taste fantastic.
Serve it up on a plate and garnish with fresh coriander leaves and roasted sesame seeds.
1. Roasted sesame seeds for garnish, sprinkle over the noodles. 2. Sauce: Add when you make the last mix to bring the flavours togather with the noodles.