Vegetarian dishes - Chow Mein

This pasta can be made in many ways, but we mostly make the vegetarian version. Of course, there are variations in this form as well, as it can be created with just roasted vegetables, caramelized tofu, or toasted seeds. 

The various Chow Mein recipes can also include Oyster Sauce, but we omit this from the vegetarian version. 

Vegetarianism is becoming increasingly popular these days, but it is also often a divisive topic. Recent research suggests that vegetarian and vegan diets can provide all the necessary macro- and micronutrients if correctly formulated. However, in the case of vegan diets, attention should also be paid to vitamin B12 supplementation, among other things. In addition, it is also often the case that meat consumption is excessive in many cases nowadays, so even for non-vegetarians, it is recommended to have one meat-free day per week. These days, meat should be replaced by animal-based ingredients such as eggs or dairy products. A portion of grilled mozzarella can be a great meat substitute, or you can have yoghurt, eggs, or cottage cheese instead of cold cuts for breakfast/dinner. 

So, the keywords are mindfulness and a good diet. It is advisable to consult a specialist at the initial stage, a dietitian with experience in this field, who can help you formulate your diet and choose the right supplements if necessary. 

For further information, this BDA article on vegetarian and vegan diets is available via this link. Vegetarian, vegan and plant-based diet (bda.uk.com)

Vegetarian Chow Mein recipe

Ingredients

180g fresh chow mein noodles

2 tbsp oil

2 garlic cloves 

250g shredded Chinese cabbage

250g cup carrot

2 scallion/shallot stems, cut into 4cm pieces

250g bean sprouts

Sauce ingredients:

1 tbsp soy sauce

1/2 tbsp chili garlic sauce optional

2 tsp sugar

1/2 tsp sesame oil

1/4 cup water

White pepper

Instructions

Prepare noodles according to packet instructions (usually soaking it in boiling water).

Combine sauce ingredients in a small bowl.

Heat oil in wok over high heat, add garlic and stir fry for 10 seconds.

Add the cabbage and carrot and stir fry until the cabbage starts to wilt.

Add the noodles, scallions/shallots, bean sprouts and sauce and stir fry until the noodles are warmed through and sauce evenly coats the noodles - about 1 minute. Do not cook it too much - the bean sprouts should still be quite crisp, not wilted.

Serve immediately.