Five spice vegetable noodles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 2 | Carrots; cut into | |
| ; matchsticks | ||
| 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 | Cornflour |
| 2 | teaspoons | Schwartz Chinese Five Spice Seasoning |
| 2 | teaspoons | Schwartz Sesame Seeds |
| ½ | teaspoon | Schwartz Garlic Granules |
| 2 | teaspoons | Sugar |
| 2 | tablespoons | Light soy sauce |
| 200 | millilitres | Vegetable stock; (7 floz) |
Directions
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.