Mushroom Chow Mein 

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Try this tasty Asian-inspired dish

Ingredients:

350 g fresh chow mein noodles

1 Tbsp peanut oil

2 eggs (50g), lightly beaten

400 g cup mushrooms, sliced

2 garlic cloves, crushed

4 spring onions, thinly sliced

1/4 cup salt-reduced chicken stock

2 Tbsp salt-reduced soy sauce

2 Tbsp oyster sauce

1/2 small Chinese cabbage (wombok), shredded

1 cup bean sprouts, trimmed

Directions:

Cook the noodles following packet directions. Drain. Heat a wok
over medium heat. Add 1 tsp oil and swirl to coat. Add egg and
swirl to form a thin omelette. Cook for 30 seconds or until almost
set. Slide omelette onto a chopping board. Roll up and thinly slice
crossways.

Heat remaining oil in the wok over high heat. Add mushrooms,
garlic and green onions. Stir-fry for 3 minutes until mushrooms are
tender.

Combine stock, soy sauce and oyster sauce and add to the wok.
Bring to the boil. Add noodles and cabbage. Stir-fry for 1 minute.
Add bean sprouts and omelette. Toss to combine. Serve.

Author:

Fresh Finesse

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