HOUSE OF ASIA
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Chow Mein Noodles with Bell Peppers and Kale Chips
Is your palate ready for true culinary madness? Martyna Chomacka from Master Chef has prepared a stir fry with our new wheat-buckwheat chow mein noodles and oyster sauce, which will let you discover the true flavor of Asia. Kale chips are a unique addition. See for yourself how delicious this dish is! See how Martyna made this recipe – Click here
Ingredients
- half a package of wheat-buckwheat Chow Mein noodles
- 4 tablespoons oyster sauce
- light soy sauce
- kale
- pepper
- carrot
- shallot
- garlic – 5 cloves
- half a chili
- fresh ginger
- dark rice vinegar
- any sweetener – I used a teaspoon of molasses
- frying oil
- salt
- sesame and lime to serve
A method of preparing
- Trim the tough stems from the kale, spray it with a little oil spray, and sprinkle with salt. Place in an oven or air fryer preheated to 190 degrees Celsius for 5-7 minutes.
- Slice the bell pepper and carrot into thin strips. Chop the garlic, shallot, and chili. Grate the ginger.
- In a bowl, combine oyster sauce with two tablespoons of rice vinegar, a dash of soy sauce, and a teaspoon of something sweet (honey, molasses, sweetener, maple syrup – whatever you prefer). Mix thoroughly.
- Add the chow mein noodles to boiling water and cook for 2-3 minutes. Meanwhile, stir-fry the noodles in a wok. Once the wok is hot, add the chopped shallot, garlic, and chili to a tablespoon of oil. After 30 seconds, add the ginger. After another 30 seconds, add the bell pepper and carrot. After 2 minutes, add the sauce and noodles. Fry for a total of about 4 minutes.
- Transfer the finished noodles to a plate, sprinkle with sesame seeds and a few handfuls of kale chips. Serve with a wedge of fresh lime.
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Pasta 
Chinese 
15-30 minutes 
Vegetables 