• Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

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Ingredients

  • 20g unsalted peanuts
  • 3 tbsp Vegetable oil
  • 200g 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,425kJ/ 364kcals

Fat

12.7g

Saturated Fat

1.3g

Carbohydrates

45.2g

Sugars

12.3g

Fibre

9.4g

Protein

12.5g

Salt

1.14g

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