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    Garlic and Mint Stir-Fried Noodles and Greens

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    Garlic and Mint Stir-Fried Noodles and Greens

    This is the easiest dish for the host to provide, as the greens and garlic can be cooked at the last minute. Find the noodles in the chiller cabinets in the fruit and vegetable section

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 6 minutes
    • Total time: 11 minutes 15 minutes

    Serves: 8


    • 400g savoy cabbage, shredded, or 2 x 200g packs green pak choi, sliced
    • 2 tbsp toasted sesame oil
    • 3 cloves garlic, finely sliced lengthways
    • 20g pack fresh mint
    • 2 x 275g packs Waitrose Fresh to Wok Egg Noodles


    1. Place the cabbage or pak choi in a colander and rinse thoroughly with cold water. Drain but do not allow to dry.
    2. Heat a wok or large, wide pan with a lid over a high heat. Add the oil and heat through before adding the garlic and whole mint leaves. Stir-fry for 1-2 minutes until the garlic is golden.
    3. Add the noodles to the pan and stir-fry for 2 minutes to heat through. Mix in the prepared greens. Add 75ml cold water and cover. Cook for 3-4 minutes, or until the greens have just started to wilt and the water has evaporated. Serve immediately, to accompany the Thai-style red lamb curry.

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    Drinks recommendation

    Monasterio de Santa Ana Monastrell, Jumilla, Spain, £5.49. Soft, lightly-oaked red with vibrant, juicy fruit. It complements the lamb and is not overwhelmed by the creamy spiciness.


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