Shiitake and cabbage noodle fry
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
Method
- 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.