Vegetable Chow Mein (Small Batch)

• 1 TBS vegetable oil
• 1/2 TBS minced fresh ginger
• 1/2 tsp minced fresh garlic
• 1 small brown onion, peeled, halved and cut into half moons
• 1 small carrot, peeled and cut into julienne
• 2 spring onions, thinly sliced
• 1/4 head of cabbage, thinly sliced
• 4  closed cap mushrooms, sliced
• 4 ounces (115g) Chinese noodles, cooked according to the package directions, drained and rinsed
• 4 water chestnuts, drained and rinsed and sliced
• 1 cup fresh bean sprouts
• 2 TBS dark soy sauce
• 1/2 tsp toasted sesame oil
• salt and pepper to taste
• additional sliced spring onions to garnish (optional)

1. To begin with, have all of your ingredients  prepped and ready to go. If you do this everything goes together in a flash!
2. Heat the vegetable oil in a wok or a large skillet. Add the onion and cook, until the onion is wilted, without browning. Add the ginger and garlic and cook for one further minute.
3. Toss in the cabbage and carrots and cook until crispy tender.
4. Add the mushrooms and bean sprouts. Toss and cook until the mushrooms have cooked.
5. Add the spring onions, water chestnuts, soy sauce and sesame oil.
6. Toss together until everything is coated and well mixed.
7. Season to taste with salt and pepper if desired, and serve.  If you want you can scatter a few additional sliced spring onions on top to garnish.

If you have any leftover cooked meat such as chicken, beef or pork, you can dice 1/2 cup of this and add to the brown onion when you are cooking it.

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