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Stir-fried cabbage and mushrooms with noodles
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A speedy dinner that's low in saturated fat but full of flavour and texture. For best results, have your ingredients weighed out and prepped in advance. This dish matches brilliantly with a vibrant, hoppy ale.
20g unsalted peanuts
3 tbsp vegetable oil
200g pack mixed exotic mushrooms, sliced
4 salad onions, roughly chopped
4 garlic cloves, roughly chopped
¼ tsp chilli flakes
1 essential Waitrose Savoy Cabbage, core removed and leaves shredded
2 tbsp reduced salt soy sauce
2 tsp Chinese rice vinegar
2 tsp caster sugar
3 nests (about 190g) dried fine egg noodles
1 tsp sesame oil
1. Toast the peanuts in a dry frying pan until golden, then set aside. Heat 1 tbsp oil in a large wok over a high heat. Stir-fry the mushrooms for 4-5 minutes until golden, then tip on to a plate and set aside.
2. Return the pan to the heat with the remaining 2 tbsp oil. Add the salad onions, garlic and chilli. Stir, then tip in the cabbage and stir-fry for 3-4 minutes until softened and lightly charred in places. Mix the soy, vinegar and sugar with 1 tbsp water and add to the pan. Combine, then toss in the mushrooms, stir-frying until hot. Take the pan off the heat and set aside. Meanwhile, prepare a saucepan of boiling water, ready for the noodles.
3. Drop the noodles into the boiling water and simmer for 3 minutes. Drain, toss with the sesame oil and then add to the wok with the stir-fried vegetables. Scatter over the peanuts, to serve.
This recipe appeared within the February 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in January 2019.