2 Mins Prep & Cook - Serves 4
INGREDIENTS
THE SAUCE
1 tbsp chopped ginger (10p)
1 tbsp chopped garlic (10p)
1 Tbsp Sesame oil (10p)
1 tbsp Rice Vinegar (20p)
2 Rocket OR Birds Eye Chillis (10p) (ONLY 1 if you don't want it too spicy)
2 Tbsp Light Soy Sauce (20p)
1 Cube Vegetable stock in 100ml of water (5p)
THE STIR FRY
500g Chestnut Mushrooms (£1.70)
1 Tbsp Sesame Oil (10p)
8 Spring Onions (49p)
300g Wheat Noodles (90p)
320g Sugar Snaps (£1.90p)
1 tbsp Chopped Garlic (10p)
1 Tbsp Sesame Seeds (5p)
RECIPE - 12 Mins Prep & Cook
You'll need a wok for the veggies and a separate small frying pan to cook up the sauce before using.
Slice up the mushrooms, spring onions and finely chop the rocket chillis. 5 Minutes.
For the sauce, in a small frying pan on a high heat, pop in a tbsp sesame oil, the garlic and finely chopped chilli and stir for 30 seconds. Then add the rest of the sauce ingredients, pop the heat down to medium/high, stirring regularly for 6 and a half minutes. (7 Minutes).
After 4 minutes of the sauce cooking, in the large frying pan or wok, on a high heat with a tbsp sesame oil, throw in the tbsp chopped garlic, cook for 30 seconds before adding chopped mushrooms for 90 seconds, stirring as you go. 2 Mins.
Add the sugar snaps and 1/2 Tbsp sesame seeds for 1 minute (use the other 1/2 tbsp to decorate). Then the Beansprouts, noodles, sauce (from the small frying pan) and spring onions.
Rob Eades