I know most of you are frustrated with me me over yet another noodle recipe but hear me out, this is the perfect recipe for all those vegetables in your fridge that might go bad soon but you don't know exactly how to use them. This vegetable lo mein is here to save you and not only that, it is one of my favorite stir fry recipes right now. I ate a whole bowl of it and I never eat a whole bowl of noodles or anything ever. It has mushrooms (use your favorite type of mushroom), eggplant, carrots and cabbage. I used these vegetables because these are the only ones I had in my refrigerator so feel free and use any veggies you have. These noodles are very saucy and so good and by topping them with poached eggs (totally optional by the way), you introduce an extra layer of richness and creaminess. The great part is by omitting the poached egg and fish sauce, you will have yourself a delicious vegetarian bowl of noodles.

Recipe 5 SERVINGS

what you need

540g cooked noodles 

2 1/2 cups sliced mushroom 

4 medium carrots, julienned (thin strips)

2 medium sized eggplant, julienned (thin strips) 

1 teaspoon fav spice mix 

1/2 cup shredded cabbage 

1 large onion, sliced

1 thumb sized ginger, sliced

7 dried chilis

4 garlic cloves, sliced

3 tablespoons vegetable oil

Marinade

soy sauce

1/2 tablespoon sesame oil

2 teaspoon fish sauce

brown sugar

1 teaspoon black pepper 

2 tablespoons Chili water

1 tablespoon Molasses.

Poached eggs

2 cups water

2 tablespoons vinegar

Directions 

Wash and soak the chili in 1/4 cup of water for 15 minutes then remove and save 2 tablespoons of the chili water. Dice the chili and set aside

Combine all the ingredients to form the marinade and add the reserved chili water. Set aside for later.

Heat a large wok/ non stick pan over medium heat until very hot. Add vegetable oil and allow it to heat up. Add carrots and 1/2 of the sliced onions and fry for 2 minutes.

Add the diced chili, garlic and ginger and stir. Fry for 1 min then add the sliced mushrooms and the spice mix. Stir add just a tiny pinch of salt. Add the eggplant, cabbage and the rest of the onions. Stir and cook for 3 minutes. Add the cooked noodles and the marinade. Toss the noodles until completely coated with the marinade, taste and adjust salt. Cook the vegetable noodles for 1 minutes, cook for an extra 30 seconds if you don’t want it too saucy. 

For the poached eggs, heat water and vinegar until it boils then turn the heat off. Gently break the egg and pour into a bowl with the yolk intact. Pour egg gently into the hot water + vinegar mixture. Poach for 30 secs to 2 mins depending on how runny you prefer your yolk.