Spicy Vegetable Chow Mein (v)

(one of our winning recipes in our 2006 Fair Trade Recipe Competition, from Jo Bryan, Peterborough)

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Ingredients:

* 285gChinese Dried Egg Noodlesi
* 1 tbsp Sesame Oil
* 3 tbsp Peanut oili
* I-2 Red Hot Chillii Peppers finely sliced
* 2 Cloves Garlici crushed of finely chopped
* 2 tbsp Minced fresh Gingeri
* 225g dried mushrooms ( a mix of your Chanterellei, Cep and especially oyster mushrooms.
* 225g onion chopped 1 celery stalk sliced thinly
* 1 large organic carrot peeled and sliced into thin batons.
* 115g fresh organic peas
* 225g bean sprouts

Saucei:

* 3 tbsp low salt soy sauce
* 2 tbsp Ricei Winei
* 2 tbsp Rice Vinegari
* 1 tbsp Sesame Oil
* 2 tsp Limei juice

Instructions:

1. Soak chilli peppers for required time Cook noodles according to package directions, and rinse under

cold water.
2. Drain thoroughly then toss with sesame oil.
3. Heat one tablespoon of the peanut oil in a wok or large sauté pan, just until smoking.
4. Add noodles, reduce heat, and brown one side until firm and slightly golden, about four minutes.
5. Turn over, heat another tablespoon of oil, and brown other side. Set aside.
6. Heat remaining tablespoon of peanut oil and sauté garlic and onions.
7. Add remaining vegetables and sauté on high heat until vegetables are almost cooked.
8. Whiski together the sauce ingredients.
9. Add sauce and sauté until vegetables are tender but still crunchy.
10. Serve over the noodles.