CRISPY VEG CHOW MEIN

Ingredients

• 120 g Tamari sauce, MRSJP
• 3 clove Galic, minced
• 7 g Ginger root, finely grated
• 2 pinch Black pepper, ground
• 210 g Vermicelli noodles, cooked
• 150 g White onion
• 5 stick Celery stalk, chopped
• 250 g Peas, edible-podded, fresh
• 300 g Carrot, cut into matchsticks

Method

1. In a small bowl, whisk together tamari, minced garlic, ginger and pepper and set aside.
2. Bring a large pot of water to a boil. Drop in vermicelli noodles and cook according to directions on the package (usually 3 to 4 minutes).
3. Strain and rinse with cold water to prevent from over cooking. Set aside.
4. In a large skillet, heat 2 tbs water or broth over medium heat. Add in onion and celery and saute for 5 minutes or until celery is tender. Add in snap peas and carrots and saute for another 5 minutes or until vegetables are tender.
5. Stir in tamari mixture with the noodles and saute for 2 minutes or until heated through. Use tongs to evenly distribute the noodles and vegetables.
6. Transfer into bowls and enjoy!