3 tbsp Sriracha chilli sauceSRIRACHA LO MEIN
Lo mein is cooked ever so slightly differently to chow mein; chow mein is stir-fried until the noodles are crispy whereas lo mein is stir-fried with a sauce so that they remain soft. Sriracha is a delicious sauce originating from Thailand and works well with vegetables and noodles.
3 tbsp Sriracha chilli sauce
2 nests of fresh lo mein egg noodles
1 red (bell) pepper, cut into strips
8 fresh baby corn, halved lengthways
175g (3½ cups) beansprouts
From the store cupboard
2 tbsp soy sauce
1 tsp sugar
2 tbsp vegetable oil
pinch of salt
Combine the Sriracha sauce, soy sauce and sugar in a bowl and set to one side
Loosen the noodles in a bowl of warm water, then drain and set to one side.
Place a wok over a medium-high heat, add the oil and fry the red pepper and baby corn for 1 minute. Add the beansprouts and fry for a further minute, then add the loosened noodles along with the sauce mix and continue to fry until all of the ingredients are combined and warmed through. Serve immediately.
