Ingredients

  • 100 g rice noodles
  • 1 carrot, peeled and sliced in rounds
  • 70 g broccoli, cut into very small florets
  • 50g mushrooms
  • 1 spring onion, trimmed and finely chopped
  • 5cms fresh ginger - grated
  • 0.5 red bell pepper - sliced into strips
  • 0.5 yellow bell pepper - sliced into strips
  • 1 tsp sesame seeds
  • 2 tbsp oyster sauce
  • 70g red cabbage - chopped into strips
  • 30g roasted peanuts
  • 1 fresh red chilli - finely sliced
  • 15g coriander

Method

  1. 1

    First cook the noodles, in a bowl add the noodles to some boiling water and cover, and let it stand for 10 minutes - until they are soft. Then rinse in cold water drain and set aside

  2. 2

    In a wok start to heat the oil, along with the oyster sauce, grated ginger and chilli

  3. 3

    Add in carrots, broccoli, cabbage, and peppers and toss well into the sauce cook for a few minutes

  4. 4

    Next add in the mushrooms

  5. 5

    Cook together for a further few minutes, until the veg has cooked but good to leave a crunch, add a splash of water if you feel it needs a bit more sauce

  6. 6

    Add the noodles to the wok and cook for a further few minutes

  7. 7

    Serve with the coriander, chopped nuts and spring onions on top.

Nutritional Details

Each serving provides
  • Energy 1218kj 291kcal 15%
  • Fat 13.0g 19%
  • Saturates 2.3g 12%
  • Sugars 13.0g 14%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 414kj/99kcal

Each serving provides

32.0g carbohydrate 7.7g fibre 8.0g protein

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