Chilli Vegetable Noodles
"Crunchy vegetables and soft noodles in a sweet chilli sauce. Yummy and quick."
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 teaspoons toasted sesame seeds
- 1 red pepper, deseeded and finely sliced
- 100 g shiitake mushrooms
- 225 g tinned bamboo shoots in water, drained
- 220 g tinned water chestnuts in water, drained
- 1⁄2 red chile, finely sliced
- 1 spring onion, finely chopped
- 1⁄2 teaspoon Chinese five spice powder
- 1 teaspoon sweet soy sauce
- 2 tablespoons sweet chili sauce
- 500 g medium egg noodles
- cooking spray, for frying
- 200 g pak choi, broken into leaves
directions
- Bring a pan of water to the boil and heat a non-stick wok until hot.
- Mix together the sesame seeds, red chilli, spring onions, Chinese 5 spice, soy sauce and sweet chilli sauce. Set aside.
- Plunge noodles into boiling water and cook until tender, according to packet instructions. Drain.
- Spray the wok with oil and when hot, stir-fry all the vegetables for 3-5 minutes until tender.
- Toss through the dressing and serve with the noodles.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
