Yield: 4 servings
|2||Carrots; cut into|
|175 grams||Mange touts; halved (6oz)|
|1||227 gram tin water chestnuts; drained (8oz)|
|1 bunch||Spring onions; chopped|
|175 grams||Rice noodles; (6oz)|
|2 teaspoons||Schwartz Chinese Five Spice Seasoning|
|2 teaspoons||Schwartz Sesame Seeds|
|½ teaspoon||Schwartz Garlic Granules|
|2 tablespoons||Light soy sauce|
|200 millilitres||Vegetable stock; (7 floz)|
Cook the noodles according to the pack instructions. Drain. Heat the oil in a large frying pan or wok and fry the carrots, mange touts and water chestnuts for 3-4 minutes. Add the spring onions. Blend the cornflour with the remaining ingredients and add to the pan with the noodles, stirring well until heated through.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.