Makes 4, ½ Syn per portion
100ml hot vegetable stock
3 level tbsp Shaoxing rice wine
3 tbsp dark soy sauce
1 tbsp light soy sauce
low-calorie cooking spray
3 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
1 tbsp finely grated fresh root ginger
300g mixed exotic mushrooms
200g mangetout, finely sliced
1 carrot, cut into matchsticks
300g dried egg noodles
6 spring onions, finely shredded
1 level tsp toasted sesame oil
1. Mix together the vegetable stock, rice wine and soy sauces. Set aside.
2. Spray a wide non-stick wok or frying pan with low-calorie cooking spray and place over a medium heat. Add the garlic, chilli, ginger, mushrooms, mangetout and carrot. Stir-fry for 3-4 minutes, or until the mushrooms start to colour. Add the vegetable stock mixture and cook for 1 minute.
3. Cook the noodles according to the pack instructions, then drain. Toss through the vegetable mixture with the spring onions and sesame oil. Divide between 4 bowls to serve.
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