Name: Shiitake and cabbage noodle fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 sheet ( 100g) folded rice noodles; 1 stock cube; 1 onion or 1 small leek; 1 large clove of garlic; 2cm piece of ginger; 1 chilli; 100g shitake; 1 Tbsp soy sauce; 1 Tbsp sesame seeds; 100g shredded Chinese cabbage; Drop of sesame oil

Shiitake and cabbage noodle fry

1 Aug 2018

by Wholeness

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Background

This Shiitake and cabbage noodle fry is perfect for vegans and those with gluten issues. It’s a quick and easy meal - ready within 15 minutes! Serve it with a salad and you’ll have a lovely, filling yet healthy meal.

Ingredients

1 sheet ( 100g) folded rice noodles
1 stock cube
1 onion or 1 small leek
1 large clove of garlic
2cm piece of ginger
1 chilli
100g shitake
1 Tbsp soy sauce
1 Tbsp sesame seeds
100g shredded Chinese cabbage
Drop of sesame oil

Instructions

Put the noodle in a baking dish. Mix 500 ml of boiling water with the stock cube. Pour this over the noodle, covering well and let them soak for 10 minutes.
Meanwhile, slice the onion, chop the garlic, ginger and chilli. Slice the mushrooms and cabbage.
Heat 1 Tbsp of oil in a wok and stir-fry the onion for 3-5 minutes. Add the chilli, ginger and garlic - stir-fry for another minute
Add the mushrooms , stir-fry for a couple of minutes then add the soy sauce and couple of spoonfuls of the noodle stock. Cook for 5 minutes then add the cabbage and more stock if it’s not moist.
Put a lid on, turn down the heat and let it steam for a couple of minutes until the cabbage is tender.
Transfer the noodles into the stir-fry with some stock and cook for a couple of minutes, stirring gently. The dish should be moist – but not soupy.
Add the sesame seeds (a drop of toasted sesame oil), toss and serve.