Chinese New Year Recipes - Vegetable Chow Mein Noodles


  • 120g Sharwood’s fine egg noodles
  • 1 tsp vegetable oil
  • 1 bunch spring onions, finely sliced
  • 2 garlic cloves, finely grated or crushed
  • 1 red chilli, seeded and finely chopped
  • 3cm piece ginger, peeled and finely grated or chopped
  • 2 pointed peppers, sliced
  • 40g kale, sliced
  • 195g Sharwood’s Chow Mein sauce
  • 120g beansprouts
  • 2 carrots, peeled and peeled into ribbons
  • 1 tbsp roughly chopped coriander
  • 1 tbsp roughly chopped peanuts
  • 1 lime, zested


Calories columnFat columnSaturates columnSugars columnSalt column
495 per serving
25% %GDA
15g per serving
21% %GDA
2g per serving
10% %GDA
24g per serving
27% %GDA
1.20g per serving
20% %GDA


  1. Bring a pan of water to the boil. Add the noodles and simmer for 4 minutes until tender. Drain and leave in the colander set over the saucepan.

  2. Meanwhile, heat a frying pan or wok until hot. Add the oil and spring onions and stir fry for 1 minute.

  3. Add the garlic, chilli and ginger and stir fry for another 30 seconds.

  4. Add the peppers and stir fry for 2 minutes until softened.

  5. Add the kale and 50ml water and simmer for 2 minutes. Stir in the chow mein sauce, beansprouts and carrots simmer for 2 minutes until the vegetables are tender.

  6. Add the noodles and stir through until coated in the vegetables and sauce and hot through.

  7. Divide the noodles between serving plates and top with coriander, peanuts and lime zest.