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Ingredients2 garlic cloves1tsp ground ginger 6 spring onions 200g pack mangetout 200g can sweetcorn 200g can water chestnuts 200g can bamboo shoots 1 tsp dried chilli flakes 4 tbs vegatable stock 3 tbs dark soy sauce 1 tsp sugar (optional) 250g pack dried egg noodles. 3oz cashew nuts |
Handy HintI tend to do this without the cashew nuts, and I occasionally add chicken (stir fry gently at the beginning, or poach in stock first, then slice and add) Also, I only add 2 nests of noodles for 4 people because it makes sooo much. Very tasty, very filling, and again, very cheap to make. |
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Method1 Peel and crush garlic. Cut spring onions into 1in pieces. Thinly slice the mangetoutDrain water chestnuts,sweetcorn and bamboo shoots. 2 Put garlic, ginger, spring onions, chilli, soy sauce and sugar into wok/deep frying pan. Heat gently for 4-5 mins. 3 Turn heat up to high and add the mangetout, sweetcorn,water chestnuts and bamboo shoots. Stir fry for 4-5 mins until vegetables are just tender. 4 Meanwhile prepare the noodles according to packet instructions. Drain and add to the vegetables in the frying pan over a high heat. 5 Stir fry for 2-3 minutes. Remove from heat. Sprinkle over the cashew nuts. Add a squeeze of lime and serve. | |||||||||||||||||||||
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