Stir-fried cabbage and mushrooms with noodles

Name: Stir-fried cabbage and mushrooms with noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 20 g unsalted peanuts; 3 tbsp Vegetable oil; 200 g 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

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Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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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

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.
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.
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.

Typical values per serving when made using specific products in recipe