Five spice vegetable noodles

Yield: 4 servings

Measure 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)

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.

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