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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Crunchy vegetables and soft noodles in a sweet chilli sauce. Yummy and quick. Ingredients:
2 teaspoons toasted sesame seeds |
1 red pepper, deseeded and finely sliced |
100 g shiitake mushrooms |
225 g tinned bamboo shoots in water, drained |
220 g tinned water chestnuts in water, drained |
1/2 red chile, finely sliced |
1 spring onion, finely chopped |
1/2 teaspoon chinese five spice powder |
1 teaspoon sweet soy sauce |
2 tablespoons sweet chili sauce |
500 g medium egg noodles |
cooking spray, for frying |
200 g pak choi, broken into leaves |
Directions:
1. Bring a pan of water to the boil and heat a non-stick wok until hot.
2. Mix together the sesame seeds, red chilli, spring onions, Chinese 5 spice, soy sauce and sweet chilli sauce. Set aside.
3. Plunge noodles into boiling water and cook until tender, according to packet instructions. Drain.
4. Spray the wok with oil and when hot, stir-fry all the vegetables for 3-5 minutes until tender.
5. Toss through the dressing and serve with the noodles.
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