‘Dumplings and Noodles’ cookbook: Recipes from lo mein to Singapore mei fun

Pippa Middlehurst, the former cancer research scientist, turned to learning everything there is about Asian food, and it’s culminated in this accessible debut book

Make this vegetable lo mein dish as a cheaper alternative to a Friday night takeaway

Veggie lo mein

Serves 4
Prep 10 mins
Cooking 10 mins

This recipe is perfect for a weeknight dinner or as a quicker, cheaper alternative for a Friday night takeaway. The dish looks and tastes quite similar to chow mein, and the ingredients are similar too. The cooking method is different, however. Whereas lo in Chinese means ‘to toss’, chow means ‘to fry’. Lo mein noodles are boiled separately, then added to cooked vegetables and sauce and tossed through. By contrast, chow mein noodles are dry-fried along with the meat and vegetables, cooking in the wok.