Vegetarian Foodservice Recipe: Chow Mein
Recent research shows that more than 5% of the UK population are vegetarian, that’s 3 million diners. These diners need vegetarian menu options and frequent the venues that provide vegetarian menu options.
Fry’s Family Foods help you to provide vegetarian menu options not just through delicious and nutritious vegetarian food products, with easy to follow menu ideas too.
For a copy of our eCookbook just send us an email and we will send you a copy by reply.
Prepared by Masterchef Deena Naidoo
Servings: 2 – 4
Cooking time 20 minutes
Vegan
Ingredients
- 1 pack Fry’s Battered Prawn-Style Pieces
- 100g McCain Asian Stir Fry
- 250g Egg free noodles
- 2 cups Boiling water
- Pinch of salt
- 2 tbsp Peanut oil
- 1 tbsp Crushed garlic
- 2 tbsp Soy sauce
- 1/2 tsp Brown sugar
- 1 tbsp White wine vinegar
- 1/4 cup Roasted peanuts
- 1/4 cup Spring onion, sliced
Method
- Defrost prawns.
- Place prawns on a non-stick baking tray and place in a preheated oven at 180°C for 6 – 8 minutes.
- Cook noodles in salted water drain under colder water and set aside.
- Heat up frying pan or wok until very hot.
- Add peanut oil, crushed garlic and fry for a few seconds (do not burn).
- Toss in carrots, onion, cabbage, red pepper and snow peas and stir fry for 3 – 4 minutes.
- Mix in the prepared prawns.
- Combine soy sauce, brown sugar and white wine vinegar in a small bowl.
- Mix until the sugar has dissolved.
- Add the cooked noodles and the soy mixture and stir fry for 1 minute.
- Add roasted peanuts and garnish with chopped shallots.
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