Chow Mein

Another recipe I picked up from school.  It is another one that freezes well too.  The original recipe has it so that the veges are still quite firm when served but we don’t like it like that so I partally steam them before adding to wok so that they are semi soft to soft once cooked (As I make up 3 times the amount so it is too hard and takes to long to cook them properly just in wok).  Otherwise cooking them for slightly longer will do the same if you are keeping to just 2 servings. This is another good one for students that are flatting as it is cheap, and so simple to do.  I also tend to add more veges than suggested to make it go futher.

Serves 2

2 cups of fresh veges (Cabbage, carrots, cauliflower, broccoli, mushrooms, capsicum etc)
2 small onions
1 cup of cooked meat (At school we just used cold, shredded chicken picked up from the deli at supermarket which makes it super easy)
1 packet instant noodles
1-2 tsp stock (Choose stock depending on what flavour noodles you have and what will go well with meat)
2 tsp soy sauce
1 cup water
2 tsp cornflour

In a small sauce pan stir together cornflour, stock, soysauce and water.  Heat until boiling, then stir while boiling for 1-2 mins.  Stir in noodles and flavouring then set aside to let noodles soften.  Wash and prepare veges.  Heat oil in wok.  Cook onion 2-3 mins.  Add carrots and cook 2-3 mins.  Add rest of veges and stirfry 2 mins (Or to your liking)  Add cooked meat and noodles with the sauce.  This can be served by itself or with some cooked rice

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About The Crafty Mama Recipes

I am a stay at home mum who loves to cook and bake when I can. I am always trying out new recipes, or improve recipes I have tried. After being asked by friends to always send them my recipes I decided to start up this blog so not only I could send them to them easily but so everyone can find them and enjoy them!
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