vegetable chow
Restaurant-style vegetable chow mein at home — bold chilli heat, deep garlic flavour and a whisper of ginger, all from just a few drops. No chopping ginger or garlic, no mess.
- No chopping garlic or ginger
- 3 extracts, one pan
- Consistent heat every time
- Made with Natural Ingredients
Ingredients
Chilli Spice Drop — 5 drops · Garlic Spice Drop — 5 drops · Ginger Spice Drop — 1 drop
Three extracts replace chopping, grating and frying fresh aromatics — consistent heat and flavour every time.
100 gms
Hakka Noodles
1
Carrot, Grated
1 Small Piece
Cabbage, Shredded
1
Capsicum, Deseeded & Sliced
4
Spring Onions, Chopped
2 Tbsp
Soya Sauce
To taste
Salt + A pinch of Ajino moto
4 Tbsp
Oil
Directions
-
1
Cook the Noodles
Cook noodles as per packet instructions. Drain, rinse with cold water and set aside.
-
2
Stir-fry the vegetables
Heat oil in a wok or large pan on high heat. Add sliced onion and fry for a minute. Add deseeded and cut capsicum, fry for another minute. Add grated carrot and fry for a minute or two after each addition.
-
3
Add Cabbage, Spring Onion & Spice Drops
Add shredded cabbage, chopped spring onion, Chilli Spice Drop, Garlic Spice Drop, and Ginger Spice Drop. Toss well on high heat for 1–2 minutes until everything is coated in the extracts.
Pro Tip: Add Spice Drops at this stage — off direct flame for 10 seconds — so the aromatic compounds bloom in the oil without burning. -
4
Add Noodles & Season
Add the cooked noodles, salt, soya sauce and ajino moto. Mix with forks to evenly distribute all the ingredients. Serve immediately for the best texture and flavour.
