Vesta Chow Mein, 152 g Box (Pack of 1)

Product Information

My treat when my husband went away for a night on business was a Vesta Chow Mein followed by butterscotch angel delight .

The oil should start shimmering around the edges of the ladle or chopstick and that's when you know its ready. I used to eat them before I turned vegetarian 17 years ago and had been reminicing about them and said youve GOT to try this.I think we need to form a club where the only people who are allowed as members are people who like the noodles but dislike the chow mein, and people who like the chow mein and dislike the noodles.

While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. It may not be reproduced in any way whatsoever without Wm Morrisons Supermarkets Limited prior consent, nor without due acknowledgement. I wonder if our taste buds have evolved since we had these meals as kids - maybe they were always horrible and it's only now that we're realising it! The ultimate snack or stir-fry staple, crispy noodles are a tasty treat everyone is guaranteed to enjoy. Make sure the heat is on medium high (if its too low, the noodles will soak up the oil and if its too high they'll fry from the outside without cooking from the inside), and slowly add noodles to the oil.It was even more yellow than I remembered and whilst I rememered them as being really spicy seemed to have no taste at all. Three or four months into seemingly endless boxes of what were essentially large Pot Noodles, we finished our deal with Vesta. That was 30 years ago, I guess it was the nutritional equivalent of a pot noodle, which came in a bit later and probably took Vesta's market away.

When I was small, about seven years old, my mum got us a packet of Vesta Chow Mein for the first time. These noodles are staples in Chinese restaurants and can easily be made at home for a simple yet delicious addition to your authentic dishes.In a wok or deep medium pot where the oil will only come up about half the height of the pot, heat the oil to 375-400°F (190-204°C).