Vegetable chow mein

This is a firm favourite in our house - even with both my children as they love the slightly chilli but sticky & sweet combination, and the smokiness from the siracha sauce added to it.

The chow mein will easily serve a family of 4. You will need

1 medium onion chopped

4 tbsp runny honey

4 tbsp wholegrain mustard

4-5 cloves of garlic crushed/ 1 tbsp garlic granules

5 tbsp soy sauce

1 tsp salt

3 tbsp siracha sauce

650g stir fry vegetables

800g egg noodles

6 baby corn on the cob- sliced in half

80g sugar snap peas - snap in half

2 tbsp sesame seeds

• Place a large pan or wok with a little oil on a medium heat. Add the garlic granules, cook for 2-3 minutes, then add the chopped onion & salt.

• Cook the onions till soft and a light golden colour, add in the honey, mustard, soy sauce & siracha sauce, stir together and cook for another 2 minutes

• Add in the baby corn and the sugar snap peas, cook them on a high heat till they are just soft but still have a bit of a bite.

• Add in all the rest of the stir fry veg, and continue to cook on a high heat - you want them to retain a a slight crunch and the high heat helps not only to cook quickly but to keep the crispness 

• Add in the noodles, stir them through so all the vegetables are distributed evenly, and the marinade coats everything

• Sprinkle on the seasame seeds just before serving - serve with a side of prawn crackers and sweet chilli sauce .. along with extra siracha sauce if any one likes a bit of extra spice & heat