| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Chinese |
Sainsbury10 |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Sesame oil |
| 2 |
|
Cm, 1 inch piece fresh |
|
|
root ginger grated |
| 1 |
|
Clove garlic, crushed |
| 1 |
|
Kohl rabi, peeled and cut |
|
|
into |
|
|
thin sticks |
| 1 |
|
Carrot, peeled and cut into |
|
|
thin sticks |
| 1 |
|
250 gram pac thread egg |
|
|
noodles |
| 1 |
|
Salad onions, diagonally |
|
|
sliced |
| 125 |
g |
Sugar snap peas, topped and |
|
|
tailed |
|
|
4oz |
| 3 |
T |
Hoi sin sauce, 3 to 4 |
| 2 |
T |
Soy sauce |
| 2 |
T |
Water |
| 1 |
t |
Peanut butter |
| 2 |
T |
Sesame seeds |
|
|
Sliced radishes to garnish |
|
|
optional |
INSTRUCTIONS
Heat the sesame oil in a large frying pan or wok. Add the ginger,
garlic, kohl rabi and carrot and stir-fry for 3-4 minutes. Soak the
noodles in boiling water to reconstitute, following instructions on
the pack. Add the salad onions and sugar snap peas and stir-fry for a
further 1-2 minutes. Stir in the hoi sin sauce, soy sauce, water,
peanut butter and half the sesame seeds. Stir in the reconsitituted,
drained noodles and serve immediately sprinkle with the remaining
sesame seeds and garnish with radish slices. Converted by MC_Buster.
NOTES : A substantial Chinese-style stir-fry with kohl rabi and
hoi-sin sauce. Converted by MM_Buster v2.0l.
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