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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
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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