I’m using chestnut mushrooms for this chow mein but you can use your favourite variety and don’t be shy with them! You might think 400g (14oz) of mushrooms looks like a lot, but they cook down, so I usually end up throwing extra in. Who doesn’t love a comforting stir fry? SO much flavour! This meal is such a good way to use up those leftover veggies in the fridge. Plus it’s really quick to make, so it’s perfect for those hectic weeknights! I like to top it with sesame seeds, spring onions, and chilli flakes (for a little kick). Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Sesame Noodles
Vegetable Spring Rolls
Sweet and Sour Vegetables
Bang Bang Cauliflower
Asian Mushrooms with Cashews and Veggies
Vegetarian Kway Teow (Asian Noodles)
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