Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Oil |
2 \N | Carrots; cut into |
\N \N | ; matchsticks |
175 grams | Mange touts; halved (6oz) |
1 \N | 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.