Stir-fried Cabbage & Mushrooms with Noodles
This speedy dinner is low in saturated fat without compromising on flavour. It's perfect for a midweek meal. Recipe and photography courtesy of Waitrose & Partners.
Ingredients:20g unsalted peanuts
3 tbsp vegetable oil
200g pack mixed exotic mushrooms, sliced
4 spring onions, roughly chopped
4 garlic cloves, roughly chopped
¼ tsp chilli flakes
1 essential Waitrose Savoy Cabbage, or similar, core removed and leaves shredded
2 tbsp reduced salt soy sauce
2 tsp Chinese rice vinegar
2 tsp caster sugar
190g dried fine egg noodles
1 tsp sesame oil
- Toast the peanuts in a dry frying pan until golden, then set aside. Heat one tablespoon of 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 two tablespoons of oil. Add the spring 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 one tablespoon of 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 three minutes. Drain, toss with the sesame oil and then add to the wok with the stir-fried vegetables. Scatter over the peanuts, and serve.