Ingredients2 garlic cloves
1tsp 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.
Method1 Peel and crush garlic. Cut spring onions into 1in pieces. Thinly slice the mangetout
Drain 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.