- 200g Rice Noodles (boiled and drained)
- 4 tablespoons Coconut Oil
- 1 inch of Ginger finely chopped
- 1 Medium Onion chopped
- 1 Carrot (grated)
- 1 small cup Corn Kernels
- 1 small cup Green Sweet Peas
- 1 small cup Green Beans
- 1 small cup Mushrooms
- 1 Green Pepper (chopped small)
- 1 Spring Onion (chopped)
- 1 tablespoon Tomato Purée
- 1 tablespoon Vinegar
- 2 tablespoons Sweet Chilli Sauce OR alternative mixture (In a cup mix together, 1 tsp Sugar, 2 tsp Lemon Juice, ¼ tsp Red Chilli Powder, 1 tsp Cornflour, 3 tbsp Water).
- 2 tablespoons Dark Soya Sauce
- Salt to taste
- Black Pepper Powder to taste
- Boil spaghetti in a large pan of boiling water. Add salt and 1 teaspoon of cooking oil. Boil for 15 to 20 minutes until cooked. Drain water and keep aside.
- In a separate pan, add 4 tablespoons of coconut oil. On medium heat, fry onions and chopped ginger. Fry onions until transparent for approximately 3 minutes.
- Add chopped green peppers, chopped green beans, green peas, corn kernels, chopped spring onions, grated carrots and 1 tablespoon of tomato purée. Mix together with the onions. Cook for 5 minutes on a low heat stirring occasionally.
- Make a well in the middle of the frying pan and add 2 tablespoons of sweet chilli sauce or the alternative mixture. Wait until chilli sauce bubbles or hot, then stir in with the vegetables.
- Sprinkle 1tbsp of vinegar on the cooked vegetables, plus salt and black pepper. Remember there is salt in the soya sauce so not too much salt. Stir for 2 minutes.
- Sprinkle 1-2 tablespoons of soya sauce on cooked noodles. Mix together until the soya sauce is incorporated into the noodles. Then add the noodles to the vegetables. Then mix noodles in with the vegetables. Cook for another 2 minutes on low heat.
- Chow Mein is ready to be served.