Rainbow Chow Mein

Serves 2
Time 15 mins


1 carrot, spiralised

1 zucchini, spiralised

1 parsnip spiralized

2 tbsp extra virgin olive oil

¼ red cabbage, shredded

Snow peas, blanched

½ cup edamame beans, podded



1 tbsp light soy sauce

1 tsp sesame oil

1 clove garlic, grated

1 tsp ginger, grated

1-2 tsp sriracha chilli sauce



1 tbsp crispy fried shallots

2 tbsp sesame seeds

2 tbsp cashews, crushed

1 tsp chilli flakes

2 tbsp nutritional yeast


Heat a non-stick wok over high heat and add the spiralized vegetables, cabbage and olive oil. Toss to coat in the oil and flash fry for 2-3 minutes. Add the edamame and fry for a further 2 minutes.

Whisk all of the sauce ingredients together in a small bowl then pour into the wok and stir to coat the vegetables evenly. Turn off the heat and divide between two serving bowls.

Combine all of the toppers together then sprinkle over the stir fry. Reserve any leftover in an airtight container for your next stir fry.