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    Chinese Vegetables with Mushroom Noodles

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    Chinese Vegetables with Mushroom Noodles


    • 1 x 85g pack Blue Dragon 3 Minute Mushroom Flavour Noodles
    • 1tbsp sunflower oil
    • 1tsp Barts Fresh Garlic
    • 2 carrots, peeled and sliced into thin diagonals
    • 6 salad onions
    • 1 large pack of Waitrose Pak Choi, broken into small bunches
    • 6-8 fresh water chestnuts, peeled and cut into rounds (alternatively use Amoy canned Water Chestnuts)
    • 1 x 75g pack Waitrose Fresh Enoki Mushrooms, broken into small bundles with roots trimmed
    • 1tbsp Sharwood's Plum Sauce


    1. Prepare the noodles according to the instructions on the pack.
    2. Heat the oil in a wok or large frying pan and add the garlic, carrots, salad onions and pak choi. Stir-fry until the pak choi begins to wilt, add the water chestnuts and mushrooms.
    3. Continue to cook for 2-3 minutes. Stir in the plum sauce and heat through until piping hot. Spread the noodles on a hot serving plate and spoon the vegetables on top.

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