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£6.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Bring a medium pan of water to the boil, carefully drop in the broccoli and boil for 1 minute. Using tongs, transfer the broccoli to a colander; cool briefl y under cold running water. Add the noodles to the pan of boiling water and take off the heat. Soak for 3 minutes, cool with water as above, drain, then sit on top of the broccoli. Toss with a drop of oil.
Meanwhile, heat 1 tbsp oil in a non-stick wok or frying pan over a high heat. Add the garlic and ginger, then sizzle for 30 seconds-1 minute until the garlic is starting to turn golden. Scoop out into a bowl using a slotted spoon.
Add the mushrooms to the wok and stir-fry for 2 minutes until golden in places. Tip into the bowl with the garlic and ginger. Heat the remaining 1 tbsp oil and stir-fry the mixed peppers for 1 minute. Add the noodles and broccoli, mushrooms, garlic and ginger. Splash in the soy sauce, followed by the oyster sauce, and toss well. Top with the cashew nuts and serve straight away.
Tear any larger mushrooms in half, as stir-frying works best when all the pieces are around the same size.
Typical values per serving when made using specific products in recipe
Energy | 1,562kJ/ 387kcals |
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Fat | 12.8g |
Saturated Fat | 1.7g |
Carbohydrates | 47.1g |
Sugars | 6.2g |
Fibre | 12g |
Protein | 14.7g |
Salt | 2.87g |
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