BRING OUT THE CHOPSTICKS

SRIRACHA LO MEIN

Lo mein is cooked slightly differently to chow mein, which is stir-fried until the noodles are crispy, whereas lo mein is stir-fried with a sauce so they remain soft. Sriracha is a delicious sauce originating from Thailand and works well with vegetables and noodles.

SERVES 2 PREPARATION: 10 MIN COOKING: 8 MIN

45ml (3T) Sriracha chilli sauce
30ml (2T) soy sauce
5ml (1t) sugar
2 nests fresh lo mein egg noodles
30ml (2T) vegetable oil
1 red pepper, cut into strips
8 fresh baby corn, halved lengthways
175g (3½c) bean sprouts pinch of salt

1 Combine the Sriracha and soy sauces and sugar in a bowl and set aside.

2 Loosen the noodles in a bowl of warm water, then drain and set aside.

Place a wok over medium-high heat, add the oil and fry the pepper and baby corn for 1 minute. Add the bean sprouts and a pinch of salt and fry for another minute. Then add the