Vegetable Chow Mein
- 230g dried Chinese egg noodles
- 1 tsp toasted sesame oil
- 1 tbsp vegetable oil
- 2 cloves garlic, crushed
- 300g mixed fresh mushrooms (shiitake, king trumpet, cremini, button, etc.), sliced
- Pinch Chinese five-spice powder
- 160g baby spinach
- 1 to 2 tbsp light soy sauce
- Pinch salt
- 2 spring onions, thinly sliced on the diagonal
- 1/2 tbsp toasted white sesame seeds
- 1/2 tbsp toasted black sesame seeds
Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about three minutes. Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside.
Heat a wok over high heat and add the vegetable oil. When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until staring to brown, about one to two minutes. Season the mushrooms with Chinese five-spice powder. Stir-fry for one minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary). Toss in the cooked egg noodles, season with the light soy sauce and salt. Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately.