Serve hot or cold for a tasty meal which packs a punch.
- 20 chestnut mushrooms, sliced
- 50 ml reduced salt dark soy sauce
- 25 g muscovado sugar
- 1 tsp garlic puree
- 1 tsp ginger puree
- 1 tbsp vegetable oil
- ½ tsp chilli flakes
- 200 g rice noodles (dry weight), cooked
- 3 spring onions, sliced
- 100 g beansprouts
- 1 head pak choi, sliced
- 150 g edamame beans
- 1 carrot, peeled and ribboned with a peeler
- Mix together the chestnut mushrooms, soy sauce, sugar, garlic and ginger purees, vegetable oil and chilli flakes. Cover and place in your fridge and leave overnight to marinate.
- Heat a large wok or frying pan and put the mushrooms straight into the pan. The sugar will start to caramelise over the mushrooms and the liquid will create the steam that cooks the mushrooms through. When the mushrooms are starting to soften up, add the rest of the ingredients to the pan.
- Mix all of the ingredients together in the pan so they take on the heat: you are not trying to cook the vegetables as you want them crunchy, but instead trying take off the chill.
- Portion the noodles and serve. This is great topped with crushed cashew nuts, or it can be kept chilled to make a delicious cold noodle salad for lunch.
Nutritional analysis per serving (1/4 of recipe)
|Kcal||Carbs (g)||Fibre (g)||Protein (g)||Fat (g)||Saturates (g)||Sugars (g)||Salt (g)|