| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Chinese |
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 2 |
|
Carrots; cut into |
|
|
; matchsticks |
| 175 |
g |
Mange touts; halved (6oz) |
| 1 |
|
227 gram tin water chestnuts; drained (8oz) |
| 1 |
bn |
Spring onions; chopped |
| 175 |
g |
Rice noodles; (6oz) |
| 2 |
ts |
Cornflour |
| 2 |
ts |
Schwartz Chinese Five Spice Seasoning |
| 2 |
ts |
Schwartz Sesame Seeds |
| 1/2 |
ts |
Schwartz Garlic Granules |
| 2 |
ts |
Sugar |
| 2 |
tb |
Light soy sauce |
| 200 |
ml |
Vegetable stock; (7 floz) |
INSTRUCTIONS
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.
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