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By The Happy Pear
This tastes great the next day for lunch as a salad, so don’t worry about having leftovers. Replace the carrot and cabbage with mushrooms and peppers if you prefer. This dish is cooked on a high heat, so you need to have everything prepped before you start cooking and keep stirring as it cooks.
Preparation time: 10 minutes•
Cooking time: 10 minutes
Serves: 4 people
1. Cook the noodles as per the instructions on the packet. Drain and rinse once cooked.
2. Add the oil to a wok or large pot and put on a high heat. Add the spring onions, garlic, chilli and ginger and cook for 3 minutes, stirring regularly. Add the cabbage, carrot, pak choi and sugar snaps and cook for 2 minutes, stirring regularly.
3. Place all the sauce ingredients in a small bowl and mix together with a fork, then add to the pan along with the cooked noodles and stir well. Cook for a couple minutes, until everything is heated through.
4. Divide the noodle stir-fry between four bowls. Garnish with toasted cashew nuts or peanuts, fresh coriander leaves and a sprinkle of sesame seeds.