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Delicious vegetable chow mein which is super easy to make.
This has a lovely combination of the soft noodles and the crunchy vegetables.
The soya sauce is not raw. This dish requires a very small amount of it.
Use any vegetables you want to, add nuts, seeds or anything else you want to. I added a sprinkle of hemp seeds.
This is inspired by harmonylia’s Butternut Squash Con Agli Olio which is gorgeous.
1 Medium sweet potato
1 Small broccoli floret
1 Broccoli stalk
2 Spring onions
Handful of cherry tomatoes
2 Savoy cabbage
leaves (or any other leafy green you would like)
Small handful of sprouted mung beans
3 tablespoon Cold pressed olive oil (or any other cold pressed oil)
2 teaspoon Soya sauce (not a raw
ingredient)
Salt and pepper if desired
Quarter of a teaspoon of garlic powder or half a garlic clove
pinch Chinese 5 spice
To make the noodles I used my zester to noodle up a sweet potato. A spiraliser would also work. A grater on a food processor would work but would not give as thin noodles. Put to one side when done.
Chop up the vegetables small. I cut the broccoli stalk into discs to resemble water chestnuts. I’ve been looking for a use for broccoli stalks for a long time.
Add salt and pepper if desired.
Mix olive oil throroughly with the soya sauce, garlic (mince the garlic if using a garlic clove) and Chinese 5 spice. I put mine in a tub with a lid and shook them together.
Pour the sauce over the vegetables and stir with a fork to get all the ingredients mixed together.
Eat!
This would taste great if left to marinate.
